Banana Oatmeal Cookies
User Reviews
5
Banana Oatmeal Cookies
Description
This Banana Oatmeal Cookies recipe begins by creaming cold butter with granulated and brown sugars until smooth, then mixing in mashed overripe banana, egg, and vanilla. Dry ingredients including all-purpose or gluten-free flour, baking soda, and cinnamon are stirred in, followed by folding in rolled oats and chocolate chips. The use of old-fashioned rolled oats provides a pleasant chew, while the ripe banana adds natural sweetness and moisture.
The dough is quite wet, so using a cookie or ice cream scoop helps portion consistent cookies. Baking at 350°F for around 9 to 10 minutes until edges are slightly golden results in cookies that are set but remain soft and a little gooey inside. Cooling on the pan before transferring to a rack helps them hold their shape.
These cookies can be stored at room temperature for a couple of days or refrigerated for longer freshness. They also freeze well, making them suitable for making ahead and enjoying later.
Ingredients
- ½ cup butter cold
- 2 tbsp granulated sugar
- ½ cup brown sugar tightly packed
- ½ cup banana about 1 large ripe banana, mashed
- 1 tsp vanilla extract
- 1 egg
- 1 cup all-purpose flour or all purpose flour, gluten free 1 to 1
- 1 tsp baking soda
- ½ tsp cinnamon
- 1 ½ cups rolled oats old fashioned
- ½ cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Add cold butter, granulated sugar and brown sugar to a stand mixer or large bowl. Beat until combined and no clumps of butter remain.
- Add in mashed banana, egg and vanilla. Beat until combined.
- Then, add in gluten free flour, baking soda and cinnamon. Stir to combine.
- Fold in oats and chocolate chips.
- Use cookie scoop or ice cream scoop to scoop balls of dough onto lined baking pan.
- Bake cookies for 9 to 10 minutes or until edges are slightly golden and the middles look set.
- Finally, remove pan from oven. Allow cookies to cool on pan for 5 minutes. Then, carefully transfer to a cooling rack.
Notes
- Use cold butter straight from the refrigerator for proper creaming and texture.
- Ripe bananas are essential for natural sweetness and moisture; about one large banana is needed.
- Both all-purpose and gluten-free 1-to-1 flour blends work well.
- Old fashioned rolled oats give a soft, chewy texture; quick oats can be used but texture changes slightly.
- The dough is wet; use a cookie scoop to portion cookies evenly.
- Bake until just set to keep centers slightly gooey with lightly golden edges.
- Store covered at room temperature for up to 2 days or refrigerate for up to 3 days; cookies freeze well for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 165mg | 7% |
| Potassium | 98mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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