Chewy Banana Oatmeal Cookies (Printable Version)

Soft, chewy banana oat cookies with wholesome oats and ripe banana flavor—ideal for snacking.

# 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 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 mixture, stirring until just combined. Do not overmix.
06 - Fold in the rolled oats along with chocolate chips or chopped walnuts if desired.
07 - Drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake for 10–12 minutes, or until the edges are golden and the centers appear just set.
09 - Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The banana flavor is real and warm, not artificial or overpowering, and it makes the cookies stay soft for days.
  • They straddle the line between breakfast and dessert beautifully, so you never feel guilty grabbing one at nine in the morning.
  • One bowl strategy and no fancy equipment means you can have warm cookies from oven to mouth in under thirty minutes.
02 -
  • Overmixing the dough once the flour goes in will make the cookies tough and bready instead of soft and chewy.
  • The cookies will look slightly underdone in the center when you pull them out, and that is exactly right because they continue cooking on the hot pan.
03 -
  • Mash the bananas with a fork until they are almost liquid with only small lumps remaining for the most even flavor distribution.
  • Rotate your baking sheets halfway through the bake time if your oven has hot spots like mine does, because uneven browning is the enemy of a perfect cookie.

Return