Banana Chocolate Chip Cookies (just the recipe)

If you’ve been looking for your the perfect Banana Chocolate Chip Cookies recipe, without having to scroll down forever just look at it, you’ve arrived!

Banana Chocolate Chip Cookies  are soft and chewy, a delightful fusion of Tollhouse and the beloved banana bread, in a cookie. 

Without further ado, here’s the Banana Chocolate Chip Cookies recipe (a more compact, printable version appears below).  By the way, for peanut butter banana chocolate chip cookies, see the Tips section (scroll down).

Banana Chocolate Chip Cookies Recipe: Ingredients

• 1 1⁄2 cups flour
• 1 cup sugar
• 1⁄2 tsp baking soda
• 1 tsp. salt
• 1/2 t. cinnamon
• 1 1/2 sticks butter
• 1 egg 
• 2 bananas
• 1 3⁄4 cups quick oats
• 1 tsp vanilla
• 12 oz. chocolate chips
• 1⁄2 cup walnuts, chopped

How to Make Banana Chocolate Chip Cookies 

1. Preheat oven to 400 degrees. 
2. Grease cookie sheets. 
3. Sift together dry ingredients (not sugar), and set aside. 
4. Beat butter until fluffy. 
5. Add sugar and cream until fluffy and light. 
6. Beat in egg and vanilla, followed by bananas. 
7. Mix in dry ingredients, then oatmeal, chocolate chips, and walnuts. 
8. Scoop onto cookie sheet, leaving a couple inches between. 
9. Bake 10-15 minutes, or until golden brown. 
10. Let cool 5 minutes, before transferring cookies to wire rack.

Banana Chocolate Chip Cookies  Printable Recipe

Banana Chocolate Chip Cookies  Tips for Success

• Top quality cookie pans will bake these Banana Chocolate Chip Cookies with even results. I like these American made, heirloom quality pans (view here). 
• Need a fast way to soften butter? View helpful article here. 
• To make peanut butter banana chocolate chip cookies, replace 1/2 a stick of butter with 1/4 cup of peanut butter.
• Dying to try this recipe, but your bananas aren’t ripe enough? Check out the below infographic for my banana ripening hack. 
• Dying to try this recipe, but your bananas aren’t ripe enough? Check out the below infographic for my banana ripening hack, or get a bevy of tips from my banana ripening article (view here).
• The perfect amount of banana for this recipe is 1 cup, mashed. 
• If you don’t have Quick (1 Minute) Oats, you can process regular oats in a food processor for a couple of pulses, to get their texture done enough. 
• If you like whole wheat flour, a good blend for this recipe is 1c. flour + 1/2c. whole wheat.  
• You can greatly improve your cookies by using the right techniques at the creaming stage, according to King Arthur Flour. Make sure your butter is only softened, not melted. Once you add the sugar, don’t go higher than medium speed on your mixer, and keep the time down to just two or three minutes. Let the color be your guide – When it’s just right, it will be lighter than it was originally. If it turns white, you’ve gone too far, and your cookies will have a gummy texture in the center. 

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