Chewy Banana Oatmeal Cookies (Printable)
Soft, chewy banana oat cookies packed with ripe banana and hearty oats for a wholesome anytime treat.
# What You’ll Need:
→ Wet Ingredients
01 - 2 ripe bananas, mashed
02 - 1/2 cup unsalted butter, softened
03 - 1/2 cup brown sugar, packed
04 - 1/4 cup granulated sugar
05 - 1 large egg
06 - 1 tsp vanilla extract
→ Dry Ingredients
07 - 1 1/4 cups all-purpose flour
08 - 1/2 tsp baking soda
09 - 1/2 tsp ground cinnamon
10 - 1/2 tsp salt
11 - 2 cups old-fashioned rolled oats
→ Optional Add-ins
12 - 1/2 cup chocolate chips or chopped walnuts
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until the mixture is light and fluffy.
03 - Add the mashed bananas, egg, and vanilla extract to the creamed mixture. Beat until well combined and smooth.
04 - In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until evenly distributed.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing.
06 - Fold in the rolled oats along with chocolate chips or chopped walnuts if using, distributing evenly throughout the dough.
07 - Drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers appear just set.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Suggestions:
01 -
- They pass the breakfast test because the oats and banana make them feel almost virtuous alongside your morning coffee.
- The centers stay soft and chewy for days if you can resist eating them all straight from the cooling rack.
02 -
- I once pulled a batch too early because they looked too soft and they fell apart so trust that the centers will firm up during cooling.
- Adding a pinch of nutmeg on a whim turned out to be the best accidental decision I ever made in this recipe.
03 -
- Use a cookie scoop instead of a regular spoon so every cookie is the same size and bakes evenly.
- Sprinkle a tiny pinch of flaky sea salt on top right after they come out of the oven and people will think you are a professional.