Heidi's Oatmeal Banana Chocolate Chip Cookies are from Heidi in Colorado who says she likes them because "they're good for kids". They're good for adults too, apparently, because I've made them several times already for my extended family. The cookies soft and "very banana-y".
Oatmeal Banana Chocolate Chip Alterations
The recipe is originally from a canister of store brand oatmeal and both Heidi and I have altered it somewhat. Banana cookies like these seem to be made for alterations, honestly. The original recipe called for regular salted butter, so you can use that and leave out the salt or you can use unsalted and add some. I've also had good luck making these with Earth Balance, in which case they come out even softer. Earth Balance is vegan, so if you wanted to make the cookies completely vegan you could use the Earth Balance (or another vegan margarine) and a vegan egg substitute such as flax & water or 2 oz of aquafaba.
For the chips, dark, bittersweet or even milk work well. Use what you have.
If you try the recipe, let me know!
Recipe
Heidi's Oatmeal Banana Chocolate Chip Cookies
Ingredients
- 12 tablespoons unsalted butter, softened (170 grams)
- 1 cup brown sugar (200 grams)
- 1 large egg beaten
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon salt (optional, you can leave it out if using salted butter)
- 1 teaspoon cinnamon (optional)
- 1 ½ cup all purpose flour (200 grams)
- 1 ¾ cup old-fashioned oatmeal
- 1 cup mashed banana (240 grams)
- ½ cup chocolate chips (semisweet or milk both work well)
- ½ cup toasted chopped pecans
Instructions
- Preheat oven to 350 degrees F. Have ready a couple of baking sheets lined with parchment paper.
- With an electric mixer, beat the butter and sugar. Mix in egg, then add the vanilla and stir well, scraping bowl often. Add the baking soda, salt and cinnamon and beat until well blended, then add the flour and stir until blended. Add the oatmeal and stir well, then fold in mashed banana, chocolate chips and pecans.
- Drop by small cookie scoops or tablespoons onto parchment lined baking sheets and bake for 11-13 minutes or until cookies appear set. Let cool on wire rack. For larger cookies, use a medium size cookie scoop and bake the cookies a little longer.
Anna says
Hi Erica,
Thanks for the comment! Also, it's nice to know these cookies work without baking soda. LOL.
Good luck with your goal of making one new thing per week. I have a similar goal, but it involve making 1 new NON-sweet thing per week....like real food. I'm going through all my celebrity chef cookbooks and trying to find interesting dinner recipes we'd actually eat.
....but back to the cookies. Thanks for the comment and good luck with your baking.
P.S. The cookies I baked today with the Eagle Mills flour are very good. You can use any brand of flour.
https://www.cookiemadness.net/?p=1327
Erica says
Hey Anna!
I've been reading your blog for almost a year now and I absolutely looovveee it! I'm fourteen years old and I literally check your site right when I come home from school (and throughout the afternoon!) to see what you've baked! I'm not much of a baker myself... I had to explain the concept of cookie dough to my mom (I guess she thought it came off of trees or something??) and our only "talent" in baking is decorating cookie cakes (which we love to do but always use premade dough for...). So, when I found out my class was having a party today to mark the beginning of vacation, I was reluctant to offer to bring food in... after all, I didn't want to make anybody sick! But I've been determined to make one of the cookies from off of your blog since I started reading it and my mom and I took a "leap of faith" by choosing this recipe and going to the supermarket to by some flour and butter. The cookies were great (even though we forgot to buy baking soda...whoops...), and my class loved them! They all said they tasted like banana bread but in cookie form, and they smelled really fresh. This was a huge accomplishment for my mom and me... and after hearing how everyone loved what we baked, she said we should make something new every week! Thanks again for keeping life sweet!
Anna says
Hi Amy!
The biggest difference was in the texture. These were kind of dense and thick. The max power cookies spread a little more.
Amy says
how are these different from the Max Power oatmeal banana chocolate chip ones? I tried those last week and loved them--they got rave reviews 🙂
Alicia says
These sound good! I may try these, but I think I'll have to include some cinnamon in mine.
The ghost placemat looks cute. 😀
Carla says
Hey, I have two bananas sitting on my counter right now! I was saving them to make brownies, but maybe I'll bake these cookies instead. I wonder how white chocolate chips would taste with banana?
Sandra says
Love the pictures of Fuzz's Halloween party!!!
rebecca says
mmm. i've put banana and chocolate together in baked goods before, but i don't believe i've ever included oatmeal in that combination. they look and sound delicious!