Brown Butter Banana Chocolate Chip Oatmeal Cookies
Founder / Chef / Everyone’s Best Friend
Andy Hay
Welcome to my kitchen. I hope to inspire you to grow as a home cook!
If you love sweets and classic snacks, you’ll really enjoy these Brown Butter Banana Chocolate Chip Oatmeal cookies. They are a delicious treat for anyone with a sweet tooth! Imagine the best parts of banana bread, chocolate chip cookies, and oatmeal cookies all rolled into one heavenly bite. This recipe is the perfect mash-up of flavors and textures, and it’s going to be your new go-to when you need a sweet fix.
These cookies are the kind that make your house smell like a cozy bakery. Brown butter gives a nutty flavor, ripe bananas add sweetness and moisture, making these cookies soft and irresistible. Throw in some chocolate chips and chunks, and you’ve got yourself a batch of cookies that are downright magical.
Why You’ll Love These Brown Butter Banana Chocolate Chip Oatmeal Cookies
First off, let’s talk about that brown butter. If you’ve never browned butter before, get ready to have your mind blown. Browning the butter takes just a few minutes, but it adds a deep, caramel-like flavor that takes these cookies to the next level. The nutty aroma alone is enough to make your mouth water!
Then there’s the banana. We all know how bananas transform a regular loaf of bread into something special, and the same magic happens in these cookies. The mashed bananas keep the cookies moist and tender while adding a subtle sweetness that pairs perfectly with the brown sugar.
And don’t forget about the chocolate. We’re using both mini chocolate chips and chocolate chunks here because more chocolate is always better, right? The combination of the melty mini chips and the gooey chunks creates pockets of chocolatey goodness in every bite.
Ingredients You’ll Need
Here’s what you need to whip up these decadent Brown Butter Banana Chocolate Chip Oatmeal cookies:
- 1 cup unsalted butter
- ¾ cup brown sugar
- ½ cup sugar
- ½ cup mashed ripe bananas (about 1 ½ bananas)
- 2 ½ tablespoons yogurt
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ cups rolled oats
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup mini chocolate chips
- ½ cup chocolate chunks
How to Make Brown Butter Banana Chocolate Chip Oatmeal Cookies
- Brown the Butter: Start by melting the butter in a saucepan over medium heat. Continue cooking it, stirring frequently, until it foams and turns a deep amber color. You’ll know it’s ready when you smell that delicious nutty aroma. Pour the browned butter into a large mixing bowl and let it cool slightly.
- Combine the cooled butter with brown sugar, granulated sugar, mashed bananas, yogurt, and vanilla extract in a bowl. Mix everything together until it’s smooth and well combined.
- Combine the dry ingredients. In a separate bowl, mix together the flour, oats, cinnamon, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the Chocolate: Fold in the mini chocolate chips and chocolate chunks, making sure they’re evenly distributed throughout the dough.
- Chill the Dough: This step is crucial! Cover the dough and chill it in the fridge for at least 30 minutes. Trust me, you don’t want to skip this. Chilling the dough helps the cookies hold their shape and enhances the flavors.
- Bake: Preheat your oven to 400°F. Scoop the chilled dough onto a baking sheet lined with parchment paper, spacing the cookies about 2 inches apart. Bake for 14-16 minutes, or until the edges are golden brown and the centers are set. *if your oven runs hot, lower temp to 350-375 just to be safe.
- Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Then pour yourself a glass of milk and dig in!
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Stuffed Peanut Butter and Jelly Cookies
Ingredients:
wet ingredients
- 1 cup unsalted butter, browned in pot
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1/2 cups mashed ripe banana (about 1 1/2 bananas)
- 2 1/2 tbs yogurt
- 1 1/2 tsp vanilla
dry ingredients
- 1 1/2 cup Flour
- 1 1/2 cup rolled oats
- 1 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup mini chocolate chips
- 1/2 cup chocolate chunks
Instructions:
- Place a medium pot over medium high heat and drop in the butter. Allow it to melt, bubble, and then froth. After about 6-8 minutes the colour will start to darken and you will get a lovely nutty aroma. Remove from heat and pour into large bowl. You just made browned butter!
- Into the bowl add in the brown sugar, white sugar, banana, yogurt, and vanilla. Stir quickly to help the sugar dissolve into the butter. Don't rush this mixing part.
- Once mixed add in the dry ingredients. Flour, oats, cinnamon, salt, baking powder, baking soda, mini chocolate chips, chocolate chunks. Mix and then place the bowl into the fridge or freezer for 30-40 minutes. DO NOT SKIP THIS STEP!
- Preheat oven to 400F and line a large cookie sheet with parchment paper.
- Using an ice cream scoop scoop out the cookie dough and lay cookie ball on the baking sheet being sure to give 2 inches between cookies.
- Bake cookies for 14-17 minutes. You want the sides to be golden brown.
- Once baking is done, remove from oven but leave cookies on baking sheet for another 5-10 minutes. This is part of the baking process and cannot be skipped. Ideally you then place the cookies on a cooling wrap for another 5 minutes.
Andy Hay
Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.
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I do not normally bake cookies but this has become a family favourite and I am always asked to bake them for gatherings.
Lovely to hear, Shauna! Thank you!
Can I use brown sugar and whole wheat flour instead?
Yes, you can definitely use all brown sugar—it’ll make the cookies even more rich and chewy. And whole wheat flour works too! Just note the cookies might be a bit denser, so if you want to lighten them up slightly, you could do half whole wheat and half all-purpose. Either way, they’ll still be delicious!
Made this before, and my family and co workers love it. Wondering if I make a double batch, can I freeze half of it.
Definitely! If you want o freeze the dough, scoop it into cookie balls, place them on a baking sheet, and freeze until solid (about 1 hour). Then transfer the frozen dough balls to a freezer-safe bag or container. When ready to bake, bake from frozen at 400°F—just add 1–2 minutes to the bake time. To freeze baked cookies-let them cool completely, then store in a freezer bag or airtight container for up to 2 months.Thaw at room temp or pop in a low oven (300°F) for 5–7 minutes to refresh.
Let me know how it goes!
I am an infrequent and usually terrible cookie maker. This recipe however, turned out delicious. I made them another time jacked up on goodness for my son and his gym-bro friend adding ground flax, protein powder no one liked the taste of but I didn’t want it to go to waste, and used a leftover baked sweet potato because I only had 1 schmanky banana. Still great! It must be the brown butter.
Hi Kelly! Brown butter really is the magic in this one. So glad it was a hit!
Sooo Good 👍
Glad you loved it!