Name: Easy Banana Oatmeal Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 0.5 cup brown sugar; 0.5 cup granulated sugar; 1 cup mashed ripe bananas; 0.5 cup unsalted butter (softened); 1 cup rolled oats; 1 cup all-purpose flour; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 1 cup chocolate chips

I made these because I had three very brown bananas laughing at me and a pantry that thinks oats are a personality trait. These Easy Banana Oatmeal Chocolate Chip Cookies are basically banana bread’s more fun, less committed cousin — same comforting vibes, but you can pop them in your mouth instead of committing to a whole loaf. They’re soft, sweet, and suspiciously healthy-looking. Try them because life is short and cookies are portable.

Once my husband tried to “help” by mashing the bananas with a whisk. He now mashes with a fork like a civilized person, but not before he turned my countertop into a banana abstract painting. My kid declared them “banana chips” and ate three before I’d even cooled one. I blamed the whisk for the mess, he blamed my lack of instructions, and we both blame the dog for judging us.

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Why You’ll Love This Easy Banana Oatmeal Chocolate Chip Cookies

– They use pantry staples and those sad bananas you keep ignoring.
– Oats add chew so you feel fancy and marginally nutritious.
– Chocolate chips = immediate approval from both kids and taste testers who are emotionally blackmailing you for more.
– No mixer required, which means fewer things to wash and more time to pretend you invented simplicity.

Time-Saving Hacks

– Mash bananas in the bowl with a fork while standing over the sink to contain the chaos — and your dignity.
– Use quick oats instead of rolling oats if you’re impatient (I am). Texture is slightly less chewy, but who’s counting when chips are involved?
– Bake on parchment so you can slide the whole sheet into the trash like a cleanup wizard.
– Skip chilling the dough unless you enjoy waiting and self-discipline. Cookies will still be decent.

Serving Ideas

– With a mug of coffee for breakfast: it’s practically brunch if you say so.
– With a glass of milk for kids (or grown adults who refuse maturity).
– Serve with wine if the kids drove you nuts today — it pairs surprisingly well and by “pairs” I mean it helps you cope.
– Slather with peanut butter and call it a protein upgrade. No one can argue with science if the peanut jar says “protein.”

What to Serve It With

Cookies, obviously. Also: fruit, yogurt, stubborn coworkers who need snacks, or a picnic blanket and a very firm sense of calm.

Tips & Mistakes

– Don’t overmix. This isn’t a gym session; the less you stir, the softer they stay.
– If your bananas aren’t browning yet, roast them for 10 minutes at 400°F — sweetness unlocked.
– If they spread too much, add a smidge more oats. If they’re too dry, hello extra banana.
– Yes, this pan is too small. No, I won’t wash fewer dishes.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

Remember it later

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