Introduction
These cookies blend the classic chew of an oatmeal raisin cookie with the natural sweetness and moisture of ripe bananas. You get a perfectly soft and hearty texture in every bite, with a hint of cinnamon warmth. They are an excellent way to use up those spotty bananas for a treat that feels both comforting and wholesome.
Prep & Cook Time
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Servings: 24 cookies
Ingredients
- ½ cup butter ({browned & cooled})
- ½ cup brown sugar ({packed})
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ripe bananas ({mashed})
- 2 cups all purpose flour
- 1 cup rolled oats
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ cup raisins
Instructions
- Begin by browning the butter. Melt the ½ cup of butter in a light-colored skillet over medium heat, swirling frequently, until it turns a golden amber color and gives off a nutty aroma. Immediately pour it into a heat-proof bowl and allow it to cool completely to room temperature.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, combine the cooled browned butter, packed brown sugar, and granulated sugar. Beat with a mixer until well combined and creamy.
- Add the egg and vanilla extract to the sugar mixture and beat until smooth.
- Mix in the mashed ripe bananas until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, rolled oats, salt, baking soda, and cinnamon.
- Gradually add the dry flour mixture to the wet banana mixture, mixing on low speed until just combined and no dry streaks remain.
- Gently fold in the raisins.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set. The cookies will still be soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Oat Style: For a chewier texture, use quick oats; for more bite and texture, use old-fashioned rolled oats as listed.
- Cookie Size: For a bakery-style cookie, use a ¼-cup measure to scoop the dough, and increase the baking time by 2-3 minutes.
- Flavor Boost: Toast the rolled oats in a dry skillet for a few minutes before adding them to the dough for a deeper, nuttier flavor.
- Serve Warm: Serve slightly warm cookies à la mode with a scoop of vanilla ice cream for a decadent dessert.
Tips for Success
- Ensure the browned butter is completely cooled before adding the sugars, or the heat will melt the sugars and affect the cookie’s texture.
- For consistent cookie sizes, use a cookie scoop or a measuring tablespoon.
- Don’t overmix the dough after adding the dry ingredients; overmixing can lead to tough cookies.
- For even baking, rotate your baking sheets halfway through the cooking time.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 4 days. To enjoy them warm and soft again, reheat a cookie in the microwave for 10-15 seconds.
FAQ
Can I use black bananas?
Yes, the blacker the banana peel, the sweeter and more flavorful your cookies will be. Just ensure the fruit inside is still good.
Why is my dough so sticky/wet?
This is normal due to the high moisture content from the bananas and the melted butter. Chilling the dough for 30 minutes can make it easier to scoop.
Can I make the dough ahead of time?
Yes, you can cover and refrigerate the dough for up to 24 hours. Let it sit at room temperature for 15-20 minutes before scooping and baking.
My cookies didn’t spread much. What happened?
This is common with banana-based doughs. For flatter cookies, gently press down each dough ball with the back of a spoon before baking.
Can I freeze these cookies?
Absolutely. Bake and cool the cookies completely, then freeze them in a single layer before transferring to a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature.
Can I omit the raisins?
Yes, you can simply leave them out. The cookies will be slightly less sweet and more banana-forward.