Banana Oatmeal Cookies
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
11 mins
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Total Time
26 mins
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Servings
30 cookies
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Course
Baked Goods
Banana Oatmeal Cookies
Description
This recipe blends creamy butter and light brown sugar, then integrates egg, mashed bananas, and vanilla extract for a moist base. Dry ingredients including all-purpose flour, baking soda, salt, and cinnamon are whisked separately and added gradually to avoid overmixing. Old fashioned oats and semi-sweet chocolate chips are folded in for texture and sweetness.
Scooped onto parchment-lined sheets, dough rounds are gently pressed flat for even baking at 350°F. The resulting cookies bake until golden but retain a soft, chewy consistency thanks to the bananas and oats. A warm cinnamon note adds depth to the sweet banana and chocolate flavors.
These cookies are a practical treat that can be served with coffee, tea, or milk, suitable for snacks or light dessert. They store well for short term and can be refrigerated for longer freshness.
Tips include measuring flour and creaming butter correctly to achieve the right texture; brown sugar substitutes or softened brown sugar may be used. Softening butter quickly is helpful if it is not at room temperature before baking.
Ingredients
- ½ cup butter at room temperature, unsalted
- 1 cup light brown sugar packed
- 1 egg large
- ¾ cup banana about 2 medium, mashed ripe
- 1 ½ teaspoons vanilla extract pure
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 ¼ cups old fashioned oats
- 1 cup chocolate chips semi-sweet
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
- Scrape down the sides of the bowl and mix in the egg until fully incorporated. Scrape down the sides of the bowl again and add in the mashed bananas and vanilla.
- In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
- Gradually add the flour mixture to the banana mixture and mix until just combined.
- Scrape down the sides of the bowl and stir to recombine.
- Stir in the oats and chocolate chips and mix until incorporated.
- Use a medium cookie scoop (about 1.5 tablespoons) to scoop the dough onto prepared cookie sheets leaving about 2 inches between each cookie. Use the bottom of a drinking glass to gently press the tops of each cookie (wet the bottom of the glass to keep the dough from sticking).
- Bake in preheated oven for 11-13 minutes, or until the tops are dry and the edges are golden.
- Allow the banana oatmeal cookies to cool on the cookie sheets for 5 minutes before removing them to a wire rack to cool completely.
Notes
- Store cookies at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- Proper flour measurement and creaming technique are important for cookie texture and success in this recipe.
- If out of brown sugar, a homemade substitute can be used without affecting results significantly.
- If brown sugar hardens, it can be softened by specific methods to avoid waste.
- Butter should be softened before mixing; tips for quick softening can help if forgotten to set out ahead.
User Reviews
Overall Rating
4.7
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