Banana-Oatmeal Chocolate Chip Cookies

June 12, 2008 · 26 comments · Print This Post

in Baked Goods, Cookies, Desserts

Cooling for Consumption

Don’t forget! You have until Noon (EST) on Friday, June 13 to enter the contest to win your very own copy of The Essential Chocolate Chip Cookbook. Simply follow this link and leave a comment. It couldn’t be easier.

I don’t know what you’re feelings are on this, but in our home baked goods are often eaten for breakfast. Not by me though. Yes, CK has a serious morning sweet tooth. Cookies, brownies, cupcakes, or pie are all fair game in his eyes. His rational for consuming sugar laden treats before 9:00 AM is as follows: if I can eat a muffin, why can’t I eat a cookie? I don’t know guys…it makes sense to him. So while I’m choking down Grape Nuts or a Sweet & Salty Granola bar, he digs into a plate of cookies and a tall glass of milk. At least he chases it all with a multi-vitamin.

Instead of discouraging his habit though, I’m an enabler and make recipes like this one for Banana Oatmeal Chocolate Chip Cookies. At the very least this cookie has some actual breakfast appropriate aspects to it (hello?! bananas! oatmeal!). I might even go so far as to call it a “breakfast cookie” if that label takes away any guilt we might feel after secretly scarfing down this amazing concoction in the wee hours of the morning.

I Give You Permission to Eat These for Breakfast

Banana Oatmeal Chocolate Chip Cookies
Adapted from Elinor Klivans’s The Essential Chocolate Chip Cookbook published by Chronicle Books

1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
6 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup oatmeal (not quick-cooking)
2 cups (12 ounces) semisweet chocolate chips
2 bananas, cut into 1/4 to1/3 inch pieces

Position a rack in the middle of the oven. Preheat the oven to 350º F. Line 2 baking sheets with parchment paper and butter the paper (Note: I just used a silpat).

In a small bowl, stir the flour, baking soda, salt, and cinnamon together, set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter, granulated sugar, and brown sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and vanilla and mix until blended, about 1 minute. The mixture may look slightly curdled. On low speed, add the flour mixture, mixing just until it is incorporated. Mix in the oatmeal. Mix in the chocolate chips until evenly distributed. Use a large spoon to mix in the banana pieces, mixing just until they are evenly distributed and some of the pieces are mashed but most are still visible, about 20 seconds.

Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto the prepared baking sheets, spacing the cookies 3 inches apart. Note: I used a large scoop.

Bake the cookies one sheet at a time until the edges are lightly browned and the tops look dry, about 18 minutes. Cool the cookies on the baking sheet for 10 minutes, than use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container, layered between sheets of wax paper, at room temperature for up to 3 days.

{ 24 comments… read them below or add one }

1 sharon June 12, 2008 at 11:25 am

It’s ok. I’m an enabler too. Problem is I’m an enabler for not only my husband but myself too. I subscribe to the same theory about breakfast. I stay away from fried foods so dessert is my indulgence! These cookies look absolutely heavenly.


2 Sues June 12, 2008 at 2:13 pm

These look delicious! I just posted about “cupcakes” for breakfast…just call them muffins.

I say eating cookies in pie for breakfast is better than my dad’s breakfast eating habits at 7 a.m….he eats whatever was for dinner the night before (steak, buffalo wings, tacos, lambchops, etc.)…I can’t even watch him.


3 Deborah June 12, 2008 at 2:37 pm

Bananas, oatmeal and chocolate chips? A match made in heaven!


4 EB June 12, 2008 at 3:09 pm

Um… my vote? The most perfect breakfast…ever.


5 Chuck June 12, 2008 at 5:10 pm

Anything containing oatmeal qualifies as breakfast! These breakfast cookies would be great on the go with a little milk carton and flexi-straw. I bet you’d get a ton of envious looks from MBTA riders.


6 Mary June 12, 2008 at 6:15 pm

These look wonderful. Thanks for the recipe.


7 Sherrie June 13, 2008 at 9:07 am


This great product is a MUST HAVE in your kitchen if you love to bake, highly heat resistant and extremely durable!!!


8 Mike June 13, 2008 at 1:02 pm

These look delicious! And while I wouldn’t have thought of cookies for breakfast, the point about muffins is dead on. I equate cupcakes to muffins, and so if muffins are ok, so are cupcakes…and therefore, normal cakes…and therefore, all dessert, lol. But seriously though, this sounds like a great cookie


9 My Sweet & Saucy June 16, 2008 at 12:00 am

Wish I had one of these cookies right now! They look so yummy!


10 Tarah June 19, 2008 at 4:53 pm

I just baked these cookies! They turned out so good!

And I’m totally guilty for baked goods in the morning. I just can’t help it ;]


11 RecipeGirl June 21, 2008 at 9:31 am

Ha! I just made these the other day. I liked that they weren’t so much a cakey-kind of cookie like the usual banana cookie recipe.

I’m lovin’ this cookbook too!


12 Mari June 23, 2008 at 12:40 pm

How could you possibly pack more goodness into a cookie?!

P.S. You’re the recipient of an E for Excellent award from yours truly. Please stop by and pick it up!


13 Carsten June 25, 2008 at 6:48 am

That’s a great recipe. Unfortunately I discovered it too late to enter the competition.


14 Michele October 8, 2008 at 11:06 pm

My family and I LOVE COOKIES! This is a wonderfully delicious recipe. I did not include the chocolate chips but rather used another banana and 1/2c Pecan Pieces.


15 darles chickens October 10, 2008 at 4:38 pm

i made something like this, only it was oatmeal chocolate chip and i just substituted half a banana for the egg 🙂


16 Isabel's Mommy March 29, 2009 at 3:14 pm

These are wonderful. I only baked them for 10 minutes, not 18 as the recipe calls for. 18 seemed like a lot and I wondered if that was a typo.

Anyways, I think next time I will use less chocolate chips, maybe 1 1/2 cups. These were almost too chocolatey (as if something could be).

And adding some pecans like someone suggests, sounds fantastic for next time.


17 Elna Ross May 3, 2009 at 5:43 pm

I used 1/4 less white sugar, replaced 3/4 cup of the white flour with whole wheat and used probably only 1 cup of chocolate chips. They came out amazingly wonderful. Love the cake-like texture. 18 minutes bake time is correct IME.


18 Erin May 3, 2009 at 6:45 pm

Elna – So glad you enjoyed this recipe! It’s one of my favorites. I get requests to make it all the time for the people in my boyfriend’s office. I love the texture too. And yes, you are absolutely right that the cooking time on the recipe is correct. 18 minutes may seem like a long time but the batter is very wet and thick so it needs quite awhile in the oven to set-up.


19 Erica May 17, 2009 at 9:03 pm

Made these tonight! Very yummy- will post about them tomorrow. They are more like a cookie/muffin combo! YuM!


20 Lisa September 18, 2009 at 5:23 pm

This is by far my family’s favourite cookie! I keep your site bookmarked for the recipe. The only changes that I have made is that I use half rolled and half steel cut oatmeal. I really like the texture/flavour combination. thank you


21 Julie March 21, 2010 at 10:02 pm

My sister forwarded this recipe to me after I ate all her cookies…I doubled it, but when I added the chocolate chips, it seemed like enough at 2 cups already…4 cups would take over the cookie entirely and make it more like a chocolate cookie with a bit of wholesome goodness in there….! Delicious regardless, but adding pecans is a great idea! I would say 1 cup of choc chips and maybe adding nuts for extra protein (ie breakfast!) – easy recipe to play with for sure!


22 Jamie April 28, 2010 at 8:03 pm

May I just say… Y U M ! ! ! Please stop me now before I eat the whole bowl of cookie dough! These cookies are fabulous. I was looking for a recipe to use up some old bananas and boy did I find it. I love the big chunks of bananas. I doubled the recipe also and only used one bag of chocolate chips. I also substituted some wheat flour and had to use about 1/3 part butter flavor crisco (rest of the butter was in the deep freeze and I didn’t know how well it would thaw). Anyway…… yummy indeed!


23 Mikiko July 9, 2010 at 12:21 pm

This recipe was delicious. I ate too many but i didn’t feel to bad since they are healthy.


24 shanna January 31, 2013 at 7:37 pm

I’m not a big cookie person but I wanted to try some new recipes in case I got people over etc. I made these last night and they were amazzzing. I love love love them. I took some to work this morning to share because I didn’t want to eat them all and get chubby haha everyone loved them as well and asked for the recipe. I will for sure be making them again
Thanks 😀


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