A few years ago I quit my job in a bakery to be a stay-at-home mom for my little boy. Every now & then my friend Jason would bring me some bagels (asiago cheese were my favorite!) & cookies & things from the bakery since he was my best friend while working there.

One of those times he brought me these cookies & I loved them! I had never thought of mixing banana, oatmeal & chocolate chips together to make a cookie.

I was craving some the other day so I was looking for a recipe to make them & all the photos resembled a really thick very oat-y cookie. That was not what I wanted.

So I had Jason text me the recipe & of course it was for a large bakery batch having 8lbs of sugar & such, so I had to adjust it down.

It’s not as small of a batch as I usually make (I only like 2 or 3 dozen cookies per batch), but it worked out great so I will keep it as is. These cookies are soft & moist. They taste like banana bread with oats & chocolate chips. Great combo! I love these!

Banana Oatmeal Chocolate Chip Cookies

Banana Oatmeal Chocolate Chip Cookies


  • 1 1/4 cups sugar
  • 3/4 cup shortening
  • 1 tsp salt
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 1/4 cups plus 2 Tbsp oats
  • 1 1/2 bananas (about 1 cup mashed or broken up into pieces)
  • 2 large eggs
  • 1/4 cup water
  • 2 cups plus 2 Tbsp flour
  • 1-2 cups chocolate chips (more or less depending on your preference)


  1. In a stand mixer cream sugar, shortening, salt, baking soda, baking powder, & cinnamon for 3 minutes.
  2. Add oats & mix. Add bananas & mix for 2 minutes more.
  3. Add eggs & water; incorporate & scrape the bowl well.
  4. Add flour & chocolate chips. Mix until incorporated. Lower bowl, remove paddle & fold mixture a few times with a spatula, making sure everything was mixed properly & is the same texture.
  5. Scoop tablespoonfuls onto parchment lined baking sheets. (*I highly recommend the parchment b/c the batter is more cake-y when it's baked & it comes off the pan easier that way.)
  6. Bake at 350*F for 12-14 minutes. Edges will be lightly browned. Do not over-bake.
*Recipe from Jason/USU Triple Beam Bakery