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5 from 17 votes

Banana Nutella Cookies (Oatmeal)

These jumbo Banana Nutella Cookies (Oatmeal) are the perfect mix between a loaf of banana bread and an oatmeal chocolate chip cookie. And if you are not sold yet, they are stuffed with nutella for even more melty chocolate. So good and only 30 minutes to chill in the freezer!
Prep Time5 minutes
Cook Time12 minutes
Chill Time35 minutes
Total Time52 minutes
Course: Dessert
Cuisine: American
Servings: 12 cookies
Calories: 342kcal
Author: Brianna May

Ingredients

  • ½ cup nutella divided
  • ½ cup unsalted butter room temperature
  • ½ cup (122 g) mashed banana (1-2 bananas)*
  • 1 cup (200 g) brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 ½ cups (195 g) all purpose flour
  • 1 cup (100 g) quick oats*
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • ½ cup (3 ounces) finely chopped dark chocolate

Instructions

  • Review all recipe notes and instructions before beginning.
  • Line a half baking sheet or large plate with parchment paper. Dollop 2 teaspoons of nutella onto the parchment. Repeat 12 times. Place in the freezer while you make the cookie dough.
  • Cream butter and brown sugar for 2-3 minutes on medium high.
  • Add the egg, banana, and vanilla. Mix on medium and completely incorporated.
  • In this order, add the oatmeal, flour, salt, cinnamon, baking soda, and cornstarch. Mix on low or by hand with a spatula until just combined.
  • Fold in chopped chocolate. Leave some chocolate aside for topping if desired. Chill the dough in the freezer for 30 minutes or in the fridge for 2 hour or overnight. Preheat the oven to 350 degrees when the dough is almost done chilling.
  • Using a quarter cup or 4 tablespoon (#40) cookie scoop. Fill the scoop about ½ of the way up with cookie dough.
  • Press the nutella into the dough. Fill the remainder of the scoop with dough.
  • Place each ball on a baking sheet lined with parchment paper or a silicone mat. Repeat to fill the sheet with 6 cookies. Top with remaining chocolate. Place the remaining dough and nutella back into the freezer.
  • Bake for 12-14 minutes. The edges will brown slightly and the middle will look slightly underbaked. Let cool for 5-10 minutes or until set on the baking sheet.
  • Place the set cookies on a cooling rack. Let the baking sheet cool on the counter or use a cold one to make the remaining 6 cookies.

Notes

Mashed Banana: Be sure to measure your banana with a measuring cup or scale. Bananas differ significantly in size.
Quick Oats: I used quick oats for the recipe because they better absorb the excess moisture from the banana. This helps the cookie to not over spread. I have not tested the recipe with old fashioned rolled oats.
Dark Chocolate: Substitute chopped chocolate for chocolate chips. Use semi-sweet for a sweeter cookie. I prefer dark chocolate.
Be sure to use room temperature butter. Not cold, not melted, room temperature. The best way to get your butter to room temperature is to leave it out on the counter for 1 hour. You can also place the butter on a microwave safe plate (wrapper in tact). Microwave on 50% power for 8-10 seconds. Flip and repeat. Ere on the side of too cold. This is better than melting the butter.
Measure all ingredients with a kitchen scale. Using a kitchen scale is the best to accurately measure ingredients because not all measuring cups are made the same.
Use an extra ripe banana (or two) & measure it. The more brown, the better! The banana will be softer and sweeter. This recipe calls for ½ cup of banana. Depending on the size of the bananas, you may need 1 or 2. Be sure to measure them after you mash. The dough will be too moist if you use too much banana.
The dough is a little sticky. The dough has some excess moisture from the banana so it will be a little wetter than a traditional chocolate chip cookie dough. The chilling will help reduce the stickiness.
Keep the nutella and cookie dough cold. Keep the nutella in the freezer as long as possible. As soon as you take it out, use it. The cookie dough must be chilled as well. The cookies will overspread if you do not chill it (trust me, I tried it). While the first 6 cookies bake, be sure to put the nutella and the dough back into the freezer to stay cold.
Use parchment paper or a silicone mat. This prevents the cookies from sticking and the bottoms from overcooking.

Nutrition

Calories: 342kcal | Carbohydrates: 47g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 110mg | Fiber: 3g | Sugar: 26g