Chewy Banana Oatmeal Cookies (Printable)
Soft, chewy cookies bursting with ripe banana and hearty oats, perfect for any time of day.
# 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 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 softened butter, brown sugar, and granulated sugar until light and fluffy.
03 - Add the mashed bananas, egg, and vanilla extract to the creamed mixture. Mix until well combined.
04 - In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Fold in the rolled oats and chocolate chips or walnuts if using.
06 - Drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes until edges are golden and centers appear just set.
07 - Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Suggestions:
01 -
- They use up bananas that would otherwise end up in the trash, and somehow taste better for it.
- The oats make them filling enough for breakfast but the chew makes them feel like a real cookie.
02 -
- Overmixing the dough after adding flour will make the cookies tough, so stop stirring the moment everything comes together.
- If your bananas are only slightly spotted, microwave them for thirty seconds and the skins will blacken and the flesh will soften beautifully.
03 -
- Chill the dough for twenty minutes before scooping if you want thicker cookies that hold their shape instead of spreading thin.
- Use a cookie scoop instead of a spoon so every cookie is the same size and bakes evenly.