Home > Baking, Breakfast, Dessert, Food, Recipe, Snack > Banana-Nut Oatmeal Chocolate Chip Cookies

Banana-Nut Oatmeal Chocolate Chip Cookies

The last couple of days, I have been craving homemade chocolate chip cookies in a BIG way! So much so, that I could literally taste it. 

When I mentioned this to my husband, he perked up, looked at me with those sexy brown eyes, smiled at me and said, “Yeah babe, that would be nice!”. 

I’m a total sucker for this man and that’s ALL I needed to hear, to give me the extra push. 


The truth is….I wanted cookies, and I am using Sam as a scapegoat.  Yes, It’s a form of denial…but SO what!?!  

I had recently read an article about resistant starch foods and how they can help you lose weight and control your blood sugar.  Included in the list were bananas and oatmeal. 

Hmmm, It just so happens I had a few bananas that were ripe for consumption, that I felt needed to be utilized differently than the typical: smoothie, banana bread, cereal topping, etc.

So I figured, why not add bananas and oatmeal to the chocolate chip cookies??  After all, we’re all about being healthy around here, right? (again, the denial).  Additionally, Let’s not forget the fact that, Sam eats cookies for breakfast :-). 

I searched the internet and chose two different recipes that I combined and tweaked to my own liking.  One was for Banana-Walnut Chocolate Chunk Cookies and the other for  Banana-Oatmeal Chocolate Chip Cookies.


When you taste these you will think you died and went to banana-nut bread/chocolate chip cookie heaven! 

These babies are moist like banana bread, with a hearty texture from the walnuts and oats, and an undeniably rich (satisfy your craving for) chocolate chip cookie goodness.  I made these before going to work today and ended up having a few (too many) for breakfast…I think Sam would be proud ;-).  

Banana-Nut Oatmeal Chocolate Chip Cookies


  • 1 1/2 cups whole-wheat flour
  • 1 teaspoon coarse salt
  • 1/2 teaspoon baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 teaspoon of ground cinnamon
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 2 mashed ripe bananas
  • 1 cup old-fashioned rolled oats
  • 12 oz. (1 bag) of semisweet chocolate chips
  • 3/4 cup chopped walnuts, toasted


To prepare

  1. Preheat the oven to 350º F.  Line 2 baking sheets with parchment paper or silpat.
  2. In a small bowl, whisk the flour, baking soda, salt, and cinnamon together, set aside.
  3. In a large bowl, using an electric mixer fitted with the paddle attachment, on medium speed, beat the butter, granulated sugar, and brown sugar until smoothly blended, about 1 minute.
  4. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and vanilla and mix until blended, about 1 minute. Mix in the bananas.  On low speed, add the flour mixture, mixing just until it is incorporated. Mix in the oats.
  5. Stop the mixer and with a large spoon stir in the chocolate chips, and walnuts.
  6. Using a 1 1/2-inch ice cream scoop, drop dough onto lined baking sheets, spacing about 2-3 inches apart.  Bake the cookies one sheet at a time (rotating baking sheet halfway during baking) until the edges are lightly browned and the tops look dry, about 14-16 minutes. Cool the cookies on the baking sheet for 10 minutes, than use a spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container, layered between sheets of wax paper, at room temperature for up to 3 days, but don’t expect them to last that long.

“I am still convinced that a good, simple, homemade cookie is preferable to all the store-bought cookies one can find.”  – James Beard

  1. 01/28/2011 at 5:09 pm

    Oye.. what time do you go into work… that you have time to bake before you go there?!?!?!?!

    But, those look good.. I’m digging your craving.

    • 01/28/2011 at 5:20 pm

      LOL, I get up really early with Sam so that we can have coffee together 🙂

  1. 03/12/2011 at 9:38 am

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