I am very particular about oatmeal cookies. I only like them if they have a really chewy texture; and I am not too fond of cakey oatmeal cookies. Luckily, I found a great recipe that, with some of my changes, delivered exactly what I was looking for! Not only did I get my thick and chewy cookies, they also turned out to be low fat, using only 2 tablespoons of oil for 30 cookies, with banana and yogurt substituting for the rest of the fat. As though that was not good enough, I also added in some chocolate chips! So, please meet these most wonderful, very thick and chewy banana oatmeal cookies with chocolate chips! They are so thick, they even look super tall when I stack them up, one on top of the other:
What makes these cookies so chewy and thick? First of all, I am using old-fashioned (or rolled) oats, and NOT quick or instant oats. Using old-fashioned oats will always produce a chewier texture, while if you use quick or instant oats, your oatmeal cookies will be too soft, almost cake-lake, and flat.
I am also using banana and yogurt to substitute for what otherwise would have to be butter or oil, and that also adds some chewiness and creates this nice sticky texture: the cookies taste like there is a touch of honey in them! Stuffed with chocolate chips, these cookies are quickly becoming my new favorite!
It’s also important to chill the dough for about an hour before you bake the cookies, as that will also help the cookies to remain thick as they bake. Overall, this is a very successful cookie recipe, and I am very happy with it! If you like thick and chewy oatmeal cookies – this is the recipe for you!