Oatmeal Chocolate Chip Cookies Recipe – Easy Chewy Cookies
Oatmeal Chocolate Chip Cookies are soft, naturally sweet cookies made with ripe bananas, nut butter, oats, and chocolate chips. Mix everything in one bowl, scoop, and bake until set and golden at the edges.
These cookies are what I make when I want something cozy and chocolatey, but I don’t feel like pulling out a mixer or measuring a long list of ingredients.
They bake up tender and hearty (thanks to the oats), with little pools of melted chocolate in every bite.
Table of contents
Why You’ll Love This Recipe
- Simple pantry ingredients you probably already have
- One-bowl, no-mixer method with easy cleanup
- Naturally sweetened with ripe bananas
- Soft, chewy texture with chocolate in every bite
- Great for meal prep and snacking all week
Ingredients
Candy base
Cookie dough
- 2 large ripe bananas
- 1/2 cup (120 g) nut butter
- 2 cups (180 g) rolled oats (oatmeal)
- 1/3 cup chocolate chips
- 1/4 teaspoon baking soda
Ingredient Notes & Substitutions
- Bananas: The riper, the better (more sweetness + better binding). If your bananas aren’t very ripe, the cookies will taste less sweet.
- Nut butter: Peanut butter works great, but almond butter or cashew butter also works. Use a creamy, well-stirred nut butter for the easiest mixing.
- Oats: Rolled oats give the best chewy texture. Quick oats work, but the cookies will be a little softer.
- Chocolate chips: Use semi-sweet or dark. You can also swap in chopped chocolate.
- Baking soda: Helps the cookies lift a bit and brown. If you skip it, the cookies still work, just a little flatter.
How to Make OATMEAL CHOCOLATE CHIP COOKIES
- Prep the oven and pan. Heat oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Mash the bananas. In a large bowl, mash the bananas until mostly smooth.
- Add the nut butter. Stir in the nut butter until the mixture looks evenly combined.
- Add oats, chips, and baking soda. Add the rolled oats, chocolate chips, and baking soda. Mix until the oats are fully coated and you have a thick dough.
- Scoop the cookies. Scoop or spoon mounds of dough onto the lined cookie sheet and gently pat into thick rounds.
- Bake. Bake for about 12–15 minutes, until the edges look set and lightly golden.
- Cool. Let the cookies cool on the pan for 10 minutes (they firm up as they cool), then move to a rack.
Expert Tips
- Use very ripe bananas for the best sweetness and texture.
- If your nut butter is thick or dry, warm it for a few seconds so it mixes easily.
- Don’t overbake—pull them when the edges are set; they’ll finish firming up as they cool.
- For evenly sized cookies, use a small cookie scoop.
- Want a sweeter cookie? Add 1–2 tablespoons maple syrup or honey.
- For more chocolate, press a few extra chips on top before baking.
- Let the dough sit 5 minutes before scooping if it feels loose (oats absorb moisture).
Storage & Freezing
- Room temp: Store in an airtight container up to 2 days.
- Fridge: Store up to 6–7 days (great for meal prep).
- Freezer: Freeze in a zip-top freezer bag up to 2 months.
- Thawing: Thaw at room temperature for 30–60 minutes, or microwave a cookie for 10–15 seconds.
Variations
- Add cinnamon (1/2 teaspoon) for a warm, bakery-style flavor.
- Swap chocolate chips for raisins or dried cranberries.
- Add chopped walnuts or pecans for crunch.
- Make them extra chocolatey with 1–2 tablespoons cocoa powder.
- Add a pinch of flaky sea salt on top right after baking.
OATMEAL CHOCOLATE CHIP COOKIES
Soft, chewy cookies made in one bowl with ripe bananas, nut butter, oats, and chocolate chips.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Mash the ripe bananas in a bowl until mostly smooth.
- Stir in the nut butter until well combined.
- Add oatmeal, chocolate chips, and baking soda. Mix until a thick dough forms.
- Scoop mounds of dough onto the prepared cookie sheet and gently flatten into thick rounds.
- Bake 12–15 minutes, until set and lightly golden at the edges.
- Cool on the pan for 10 minutes, then transfer if desired.
Nutrition
Video
Notes
- Use very ripe bananas for the sweetest cookies.
- Swap peanut butter with almond butter or cashew butter.
- Quick oats work, but the texture will be softer.
- For extra sweetness, add 1–2 tablespoons maple syrup or honey.
- Don’t overbake—these firm up as they cool.
Tried this recipe?
Let us know how it was!FAQs
Can I make these without baking soda?
Yes. They’ll still bake fine—just a little less rise and browning.
Are these cookies gluten-free?
They can be, as long as you use certified gluten-free oats.
Can I use quick oats instead of rolled oats?
Yes. The cookies will be softer and a bit less chewy.
Why are my cookies too soft?
They may need more cooling time, or your bananas were extra large/juicy. Chill the cookies or add a bit more oats next time.
Can I make the dough ahead of time?
Yes. Mix the dough and refrigerate it up to 24 hours, then scoop and bake.
What nut butter works best?
Creamy peanut butter is the easiest and most reliable, but almond butter and cashew butter work well too.
Key Takeaways
- Oatmeal Chocolate Chip Cookies are easy to make with just one bowl and simple ingredients like bananas and nut butter.
- These cookies feature a soft, chewy texture with melted chocolate in every bite and are naturally sweetened.
- Use ripe bananas for best results, and you can substitute nut butters as needed.
- Bake the cookies at 350°F for 12-15 minutes, letting them cool on the pan to firm up.
- Store cookies at room temperature for 2 days or freeze for up to 2 months for later enjoyment.
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Estimated reading time: 6 minutes
