Banana Oatmeal Cookies

Introduction

These Banana Oatmeal Cookies are the perfect marriage of a wholesome, chewy treat and a satisfyingly sweet dessert. They’re an excellent way to use up overripe bananas and create a cookie that’s soft, flavorful, and packed with texture. You’ll love how the banana adds natural sweetness and moisture to every bite.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 48 cookies

Ingredients

1½ cups all-purpose flour ((180g))
1½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup unsalted butter (softened (113g))
¾ cup packed light brown sugar ((165g))
½ cup granulated sugar ((100g))
1 large egg
2 teaspoons vanilla extract
1 cup mashed bananas ((about 2 large/250g))
3½ cups old fashioned oats ((350g))
1 cup chocolate chips ((180g))

Instructions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, salt, and ground nutmeg. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
Beat in the egg and vanilla extract until fully combined.
Mix in the mashed bananas until the mixture is smooth and uniform.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
Using a sturdy spoon or spatula, fold in the old fashioned oats and chocolate chips until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

Ice Cream Sandwiches: Let cookies cool completely, then sandwich a scoop of vanilla ice cream between two.
Cookie Bars: Press the dough evenly into a greased 9×13 inch pan and bake for 22-25 minutes. Cool and slice into bars.
Add Texture: Lightly toast the oats in a dry skillet for 5-7 minutes before adding to the dough for a deeper, nuttier flavor.
Thinner/Crispier Cookies: Flatten the dough balls slightly with the bottom of a glass before baking.

Tips for Success

Ensure your butter is properly softened (room temperature) to achieve the correct fluffy, creamed texture with the sugars.
Use very ripe, spotty bananas for maximum natural sweetness and the strongest banana flavor.
For uniformly sized cookies, use a small cookie scoop or a measuring tablespoon.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, warm cookies in a 300°F (150°C) oven for 5 minutes or microwave individual cookies for 10-15 seconds.

FAQ

1. Can I use quick oats instead of old fashioned oats?

Yes, but the texture will be different. Old fashioned oats provide a heartier, chewier texture. Quick oats will make the cookies softer and less distinct.

2. My cookies spread too much. What happened?

This is often due to butter that was too warm or melted. Ensure your butter is softened but still cool to the touch. Also, make sure your baking soda is fresh.

3. Can I make this dough ahead of time?

Yes, you can cover and refrigerate the dough for up to 48 hours. Let it sit at room temperature for 10-15 minutes before scooping and baking. Chilled dough may spread slightly less.

4. Why are my cookies not very sweet?

The sweetness largely comes from the ripe bananas and sugars. Using bananas that are not ripe enough will result in less sweetness and a muted banana flavor.

5. Can I omit the chocolate chips?

Absolutely. The cookies will be delicious on their own, or you could simply increase the amount of oats slightly to compensate for the volume.

6. How do I know when the cookies are done baking?

The cookies are done when the edges are a light golden brown and the centers look set, not wet or glossy. They will continue to firm up as they cool on the baking sheet.