Name: Banana Oat Chocolate Chunk Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: ½ cup (113g) unsalted butter; ½ cup (110g) packed light brown sugar; ¼ cup (50g) granulated sugar; ⅓ cup (80ml or 90g) mashed ripe banana (from 1 small banana, measured accurately); ½ teaspoon pure vanilla extract; ⅔ cup (65g) rolled oats; ½ teaspoon ground cinnamon; pinch of nutmeg; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup plus 2 tbsp (160g) all purpose flour; ¾ cup (125g) chopped dark chocolate, plus extra for topping

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If you’re on the hunt for a cookie that brings the warmth of banana bread together with the irresistible charm of chocolate chip cookies, you’ve just found your new favorite treat. This Banana Oat Chocolate Chunk Cookies Recipe offers a perfect balance of chewy oats, rich caramelized brown butter, and melty dark chocolate chunks. It’s a magical combination that keeps these cookies moist and tender, lasting soft for days. Whether you’re baking for a cozy afternoon snack or a lovely gift for someone special, these cookies will sweep you off your feet with every bite.

Ingredients You’ll Need

The image shows eight clear bowls and one metal measuring cup arranged on a wooden surface with a yellow banana and a small bottle with a purple cap placed near the bottom. From top left moving clockwise, the largest bowl contains white flour with a powdery texture, next is another large bowl filled with light tan rolled oats with a layered flat shape. Below is a medium clear bowl with a foamy light beige liquid, possibly melted butter or oil. Next, a small clear bowl holds white and brown powders including salt and cinnamon. Near the bottom center, a metal measuring cup contains a mashed yellow banana mixture with a soft, slightly chunky texture. To the bottom left, a medium clear bowl is filled with chocolate chunks that are dark brown and uneven in size. Above it, a medium clear bowl contains brown sugar that looks soft and crumbly. In the center, a small clear bowl holds white granulated sugar. The background is wood but should be changed to a white marbled texture for the prompt. photo taken with an iphone --ar 4:5 --v 7

This recipe keeps it refreshingly simple, using everyday pantry staples that each play a vital role in making these cookies truly outstanding. From the nutty depth of browned butter to the natural sweetness of ripe bananas, every ingredient contributes to that perfect texture and flavor.

Unsalted butter (½ cup / 113g): Browning the butter adds a nutty, caramel flavor that’s absolutely essential.
Light brown sugar (½ cup / 110g): Gives moisture and a subtle molasses undertone for richer flavor.
Granulated sugar (¼ cup / 50g): Adds crispness and balance to the sweetness.
Mashed ripe banana (⅓ cup / about 90g): The secret star that brings natural sweetness and moist softness.
Pure vanilla extract (½ teaspoon): Enhances the overall cookie flavor with warmth and depth.
Rolled oats (⅔ cup / 65g): Adds chewiness and a hearty texture that feels wholesome.
Ground cinnamon (½ teaspoon): A hint of spice to round out the banana’s natural sweetness.
Nutmeg (a pinch): Subtle warmth that elevates the flavor without overpowering.
Baking soda (½ teaspoon): Helps the cookies rise perfectly with a tender crumb.
Salt (½ teaspoon): Balances sweetness and enhances all the flavors.
All-purpose flour (1 cup + 2 tbsp / 160g): The cookie’s backbone, giving structure and softness.
Dark chocolate chunks (¾ cup / 125g): Generous, melty pockets of bittersweet joy throughout every bite.

How to Make Banana Oat Chocolate Chunk Cookies Recipe

Step 1: Brown the Butter

Start by gently melting your unsalted butter over medium heat, stirring constantly until you see brown specks and a nutty aroma fills the air. This process makes the butter deeply flavorful and caramelized, creating a golden foam on top. Pour it into a clean bowl and let it cool for about 10 minutes. This step takes patience but rewards you with complexity in every bite.

Step 2: Mix Sugars with Brown Butter

In the same bowl, combine your cooled but still liquid browned butter with the light brown sugar and granulated sugar. Stir gently until blended and slightly fluffy. The gentle folding here prevents the mixture from becoming stiff, so be kind to your batter. This blend balances sweetness with the rich butter foundation beautifully.

Step 3: Add Banana and Vanilla

Next, fold in the mashed ripe banana and vanilla extract. The banana adds moisture and a lovely natural sweetness that enhances the cookie’s flavor profile. The mixture might look a bit syrupy or even slightly separated, but don’t worry—this is exactly where you want it to be.

Step 4: Incorporate Oats, Spices, Salt, and Flour

Now sprinkle in the rolled oats, cinnamon, nutmeg, salt, and baking soda, stirring gently to distribute evenly. Add the all-purpose flour last, folding it in until you still see a few streaks of flour. This keeps the dough tender without overworking it, ensuring your cookies stay soft and chewy.

Step 5: Fold in Chocolate Chunks and Chill

Finally, fold in the luscious dark chocolate chunks so they’re evenly scattered throughout your dough. Cover the bowl and pop it in the fridge for at least one hour. This chilling step is crucial; it helps develop flavor and maintains the cookie shape when baking.

Step 6: Bake to Perfection

Preheat your oven to 350°F and line your baking sheets with parchment paper. Using a cookie scoop, portion out the dough balls about 1.35 oz each, spacing them two inches apart. For an extra chocolatey touch, press a few additional chocolate chunks on top of each dough ball before baking. Bake for 8 to 10 minutes until the edges are golden brown and the centers remain slightly soft. Cool on the sheets for a couple of minutes before transferring to a wire rack.

How to Serve Banana Oat Chocolate Chunk Cookies Recipe

Six round cookies with a golden-brown color and visible chunks of dark chocolate are arranged in two rows of three on white parchment paper, which is placed on a slightly worn copper-colored baking tray. The cookies have a textured surface with some oats visible, and a few small grains of salt sprinkled on top, giving a slightly shiny effect. The tray rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These cookies are delightful on their own, but if you want to dress them up, sprinkle a tiny pinch of flaky sea salt on top while they’re warm straight out of the oven. It enhances the chocolate and balances the sweetness beautifully, making every bite a flavorburst of sweet and salty goodness.

Side Dishes

Pairing these cookies with a cold glass of milk is classic for a reason, but they also shine with a cup of freshly brewed coffee or a creamy latte. If you want to add a little extra indulgence, serve alongside vanilla ice cream for a truly dreamy dessert experience.

Creative Ways to Present

For a fun twist, bake them smaller and sandwich two cookies around a scoop of ice cream for an irresistible treat. Alternatively, stack them on a pretty platter surrounded by fresh banana slices and chocolate shards for an inviting display that will have guests reaching for seconds in no time.

Make Ahead and Storage

Storing Leftovers

Your Banana Oat Chocolate Chunk Cookies Recipe cookies will stay fresh in an airtight container at room temperature for up to 4 days. Keep them separated with parchment paper layers so they don’t stick together and maintain their chewy texture.

Freezing

You can freeze baked cookies for up to three months. After cooling completely, place them in a freezer-safe container or zippered bag. When you’re ready to enjoy, thaw them at room temperature or gently warm them in the oven for that freshly baked feel.

Reheating

If your cookies have lost some softness, warming them in a 300°F oven for about 4-5 minutes instantly revives their chewiness and melts any chocolate chunks back to gooey perfection. This little trick will make your leftovers taste just as amazing as the first batch.

FAQs

Can I use frozen bananas for this recipe?

Absolutely! Frozen bananas work perfectly once thawed and mashed. Just make sure to measure out the correct amount (about ⅓ cup) to keep the cookie texture spot on.

Is this recipe gluten-free?

Not as written, since it uses all-purpose flour. However, you can substitute with a gluten-free flour blend in equal amounts for a tasty gluten-friendly version.

Why is browning the butter important?

Browning the butter brings out rich, nutty flavors and a beautiful deep caramel color that adds complexity and depth to the cookies, making them so much more interesting than with regular melted butter.

Can I use chocolate chips instead of chunks?

Yes! Chocolate chips will work just fine, but chunks create bigger pockets of melted chocolate which some people find even more delicious.

How do I make sure my cookies stay chewy?

Chilling the dough before baking is key as it controls spreading and enhances texture. Also, avoid overbaking—edges should be golden while the centers remain soft.

Final Thoughts

There’s something truly comforting about a cookie that tastes like a warm hug from your favorite banana bread and chocolate chip cookie memories combined. This Banana Oat Chocolate Chunk Cookies Recipe is a keeper that’s sure to become a beloved classic in your kitchen. I can’t wait for you to bake these and enjoy them as much as I do. Trust me, one batch just might not be enough!