There’s something utterly irresistible about oatmeal cookies with banana and chocolate. Imagine the comforting scent of ripe bananas mingling with the sweet, rich aroma of chocolate as your kitchen transforms into a haven of delightful fragrances. The journey begins by preheating your oven to a cozy 350°F (175°C) and lining a baking sheet with parchment paper—an essential step to achieve the perfect bake.
In a large bowl, the transformation starts with mashing bananas into a creamy base and infusing a hint of aromatic vanilla extract. This mixture acts as the glue, naturally sweet and moist. To this, rolled oats are added, providing a hearty texture, while chocolate chips punctuate each bite with gooey, melty pockets of indulgence. A sprinkle of salt balances the flavors, and a dash of ground cinnamon (if you choose) adds an inviting warmth.
Optional additions like honey or chopped nuts can be incorporated for extra sweetness and crunch. Shaping the cookies is simple—you’ll scoop tablespoon-sized portions of the dough onto your prepared baking sheet, carefully spacing them to allow room for spreading. A gentle flattening with the back of a spoon ensures even baking.
After a brief 12-15 minutes in the preheated oven, these beauties emerge with edges golden brown and centers still slightly soft. Allowing them to cool for a few minutes on the baking sheet ensures they set properly before transferring them to a wire rack where they’ll finish cooling completely.
Oatmeal cookies with banana and chocolate boast a delightful combination of flavors and textures: the chewiness of the oats, the sweetness of the bananas, and the decadence of chocolate in every bite. They are not just cookies; they are a perfectly balanced, wholesome treat that feel like a warm hug on a chilly day.
Ingredients
1 cup rolled oats
2 ripe bananas, mashed
1/2 cup chocolate chips
1/4 cup honey (optional)
1/2 tsp vanilla extract
1/4 tsp salt
1/4 tsp ground cinnamon (optional)
1/4 cup chopped nuts (optional)
Directions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the mashed bananas and vanilla extract.
3. Add the rolled oats, chocolate chips, salt, and ground cinnamon (if using) to the banana mixture. Stir well to combine.
4. If you’re using honey, add it to the mixture and stir until fully incorporated.
5. If desired, fold in the chopped nuts.
6. Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Flatten each cookie slightly with the back of a spoon.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.