Chewy Banana Oatmeal Cookies (Printable)
Soft, chewy cookies bursting with ripe banana and hearty oats, perfect for breakfast or 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 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 semi-sweet chocolate chips or chopped walnuts
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets 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 until the mixture is pale, light, and fluffy, about 2 to 3 minutes.
03 - Add the mashed bananas, egg, and vanilla extract to the creamed mixture. Beat until fully combined and smooth.
04 - In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until evenly distributed.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the cookies tender.
06 - Fold in the rolled oats and, if desired, the chocolate chips or chopped walnuts until evenly dispersed throughout the dough.
07 - Drop rounded tablespoon-sized mounds of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading.
08 - Bake on the center rack for 10 to 12 minutes, rotating the pans halfway through, until the edges are golden brown and the centers appear just set.
09 - Let the cookies rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving or storing.
# Expert Tips:
01 -
- The banana flavor is subtle and warm, never overpowering, and it keeps every single cookie soft for days.
- They come together in one bowl with zero fuss, which means you can have warm cookies from oven to mouth in under thirty minutes.
02 -
- Underbaking slightly is the secret to chewy cookies that stay soft, so pull them when the centers still look a touch wet.
- Letting the dough rest for ten minutes before scooping helps the oats absorb moisture and produces a thicker, more structured cookie.
03 -
- Freeze your overripe bananas whole and unpeeled, then thaw them when you are ready to bake for instant mashed banana with maximum sweetness.
- Pulse the oats in a food processor for a few seconds if you prefer a more refined texture, but keep some whole for that signature chew.