These Chunky Banana Oatmeal Cookies are a delightful twist on a classic treat, combining the sweetness of ripe bananas with the hearty texture of oats and chocolate chunks.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated for even baking.
In a mixing bowl, whisk together the all-purpose flour, whole wheat flour, coarse salt, and baking soda.
Sifting the dry ingredients can help avoid lumps.
In another bowl, cream the unsalted butter, granulated sugar, and light brown sugar until fluffy using an electric mixer.
Room temperature butter works best for creaming.
Add the egg and pure vanilla extract to the creamed mixture and mix until combined.
Scrape down the sides of the bowl to ensure even mixing.
Mash the ripe banana and add it to the wet mixture, mixing until just combined.
Use a fork to mash the banana for a smoother texture.
Gradually add the dry mix to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the rolled oats and semi-sweet chocolate chunks by hand.
Ensure the add-ins are evenly distributed throughout the dough.
Line baking sheets with parchment paper. Use an ice cream scoop or spoons to drop cookie dough onto the sheets, spacing them 2 inches apart.
Uniform sizes ensure even baking.
Bake the cookies in the preheated oven for 12-13 minutes, or until golden and just set.
Rotate the baking sheets halfway through for even baking.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the sheets helps the cookies set properly.
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