Chewy Banana Oatmeal Cookies (Printer-friendly)

Soft and chewy banana oat cookies with ripe bananas and hearty oats, ready in 27 minutes.

# What You 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 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 1/4 cups all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon ground cinnamon
10 - 1/2 teaspoon salt
11 - 2 cups old-fashioned rolled oats

→ Optional Add-ins

12 - 1/2 cup chocolate chips or chopped walnuts

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy.
03 - Add the mashed bananas, egg, and vanilla extract to the creamed mixture. Beat until well combined.
04 - In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly distributed.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Do not overmix.
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 golden brown and the centers appear just set.
09 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.

# Expert Tips:

01 -
  • These cookies walk the line between breakfast and dessert, and honestly they belong at both.
  • The banana flavor is warm and familiar without overwhelming every bite.
02 -
  • Overbaking is the biggest enemy here, the centers should look almost too soft when you pull them because they firm up as they cool.
  • Mashing the bananas thoroughly with a fork eliminates stringy lumps that can create odd wet spots in your cookies.
03 -
  • Use bananas that are so ripe you would normally throw them away, that is when their natural sweetness and moisture peak.
  • Chill the dough for 30 minutes before baking if your kitchen is warm, it prevents the cookies from spreading too thin.

Return