Banana Peanut Butter Oatmeal Chocolate Chip Cookies

Banana Peanut Butter Oatmeal Chocolate Chip Cookies

Mashed banana gives these peanut butter oatmeal cookies a soft, cake-like center and a clear fruit flavor. A small amount of flour supports the oats, while chocolate chips provide pockets of sweetness. This formula differs from the site’s flourless peanut-butter cookie made with brown sugar and egg; the banana, flour, and reduced peanut butter create a separate soft-cookie result.

Equipment, yield, and timing

• Equipment: two mixing bowls, whisk, flexible spatula, 1 1/2-tablespoon scoop, two light-colored sheet pans, parchment, rack, and instant-read thermometer
• Yield: 18 cookies
• Preparation: 15 minutes
• Rest: 10 minutes
• Bake: 11 to 14 minutes per pan at 350°F

Ingredients

• 1 medium very ripe banana, mashed, 1/2 cup or 115 grams
• 1/2 cup conventional smooth peanut butter
• 1/3 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour, 90 grams
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1 cup old-fashioned rolled oats
• 1/2 cup semisweet chocolate chips

Method

1. Whisk banana, peanut butter, brown sugar, egg, and vanilla until no streaks of egg remain.
2. In another bowl, whisk flour, baking powder, and salt. Fold the dry ingredients into the banana mixture, then fold in oats and chocolate chips. Rest for 10 minutes so the oats absorb moisture.
3. Heat the oven to 350°F and line two sheet pans. Scoop 18 level portions and space them 2 inches apart. Flatten each to about 1/2 inch thick because the dough spreads only slightly.
4. Bake one pan at a time for 11 to 14 minutes. The edges should be set, the tops should lose their wet shine, and a representative center should reach at least 160°F.
5. Cool on the pan for 5 minutes, then move to a rack. The centers firm as steam escapes but remain softer than a traditional crisp cookie.

Cues and troubleshooting

Measure the banana rather than relying on fruit count; excess mash makes gummy cookies. Natural peanut butter may separate and produce oily edges or dry centers, so a stabilized spread is more predictable. If the rested dough cannot hold a scoop, add 1 tablespoon flour. If it crumbles, fold in 1 teaspoon milk. Dark pans brown the bases quickly; line them and begin checking early.

Substitutions and storage

Quick oats can replace rolled oats but make a denser cookie. Almond butter can replace peanut butter by weight, changing the allergen profile. Raisins or chopped dried cherries can replace half the chocolate chips. Cool completely and store airtight at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze baked cookies for up to 2 months and thaw in the refrigerator or at room temperature. Clearly identify peanut, egg, wheat, and dairy ingredients when serving others.