Chewy Banana Oatmeal Cookies (Printable)
Soft, chewy banana oatmeal cookies with wholesome oats and natural banana sweetness for any occasion.
# What You'll Need:
→ Wet Ingredients
01 - 2 medium 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 1/2 cups rolled oats
08 - 1 cup all-purpose flour
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
→ Optional Mix-ins
12 - 1/2 cup chocolate chips or chopped walnuts
# How to Make It:
01 - Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer or whisk until the mixture becomes light and creamy, approximately 2 to 3 minutes.
03 - Add the mashed bananas, egg, and vanilla extract to the creamed mixture. Stir until all wet ingredients are fully combined and the mixture is smooth.
04 - In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt until evenly distributed.
05 - Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing to keep the cookies tender.
06 - If desired, fold in chocolate chips or chopped walnuts until evenly dispersed throughout the dough.
07 - Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading during baking.
08 - Bake on the center rack for 10 to 12 minutes, or until the cookie edges are golden while the centers remain soft and slightly under-set.
09 - Allow the cookies to rest on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely before serving.
# Expert Tips:
01 -
- The bananas do double duty here, adding moisture that keeps these cookies soft for days while cutting the sugar you would normally need.
- They come together faster than a trip to the bakery and freeze beautifully, so you can always have a homemade treat hiding in the back of the freezer.
02 -
- The cookies will look underdone in the center when you pull them out, but they continue cooking on the hot pan, so trust the process and resist the urge to leave them in longer.
- Mashing the bananas thoroughly with a fork before adding them prevents stringy chunks that create wet spots in the finished cookie.
03 -
- Use a cookie scoop instead of a spoon so every cookie is the same size and they all bake at the same rate.
- Chill the dough for twenty minutes before scooping if your kitchen is hot, because firm dough spreads less and yields thicker, chewier cookies.