Soft & Chewy Peanut Butter Banana Oatmeal Cookies
These soft and chewy peanut butter banana oatmeal cookies combine ripe bananas, creamy peanut butter, hearty oats, and chocolate chips for bakery-style cookies made with simple pantry ingredients.
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- baking sheets
- parchment paper
- wire rack
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 tsp baking soda
- 1/2 tsp salt
- 3 ripe bananas, mashed
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together flour, oats, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the mashed bananas and chocolate chips.
- Scoop dough onto prepared baking sheets, spacing evenly. Bake for about 12 minutes until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use very ripe bananas for best flavor and moisture. Avoid overmixing to keep cookies soft. Dough can be chilled for thicker cookies, and cookies firm up as they cool.