Chewy Banana Oatmeal Cookies (Printer-friendly)
Soft, chewy cookies bursting with ripe banana and hearty oats—perfect for breakfast or snacking.
# What You'll Need:
→ Wet Ingredients
01 - 2 ripe bananas, mashed
02 - 1/2 cup (1 stick) unsalted butter, softened
03 - 1/2 cup packed brown sugar
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 semi-sweet chocolate chips or chopped walnuts
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 2–3 minutes.
03 - Add the mashed bananas, egg, and vanilla extract to the creamed mixture. Mix on medium speed until fully 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 or wooden spoon until just combined. Do not overmix.
06 - Gently fold in the rolled oats and chocolate chips or chopped walnuts if using, distributing evenly throughout the dough.
07 - Drop rounded tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake for 10–12 minutes, rotating the sheets halfway through, 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 Advice:
01 -
- These cookies walk the line between wholesome and indulgent, so you never feel guilty grabbing two with your morning coffee.
- The banana flavor is warm and subtle, never overpowering, and the oats give every bite a satisfying chew that regular cookies just cannot match.
02 -
- Underbaking by one minute is always better than overbaking, because these cookies continue to firm up on the pan after you pull them out.
- Using bananas that are not fully ripe results in a faint flavor and denser texture, so wait until the peels are heavily speckled or mostly brown.
03 -
- If your dough feels too wet because your bananas were extra large, stir in an extra tablespoon of flour at a time until the dough holds its shape when scooped.
- Chilling the dough for thirty minutes before scooping prevents excessive spreading and intensifies the flavors, especially if you have the patience for it.