Banana Oatmeal Cookies
User Reviews
5
Banana Oatmeal Cookies
Description
This Banana Oatmeal Cookies recipe uses mashed ripe bananas as a moistening ingredient, combined with old fashioned oats for a chewy texture. The cookies also contain a blend of all-purpose flour, ground cinnamon, nutmeg, and baking soda for leavening and gentle spice. Butter and a mix of brown and white sugar add sweetness and richness, while vanilla and an egg provide flavor and structure. Chocolate chips scattered throughout contribute pockets of melty sweetness.
The method involves creaming softened butter with sugars until light, then adding the egg, vanilla, and mashed banana before folding in the dry ingredients and oats. Cookies are portioned into two-tablespoon mounds and can be gently pressed for flatter cookies. Baking at 350°F until golden brown with dry centers ensures a balance between chewy and tender texture.
These cookies offer a satisfying texture with a soft center and crisp edges, making them a good option for snack time or dessert. The banana adds moisture naturally, reducing the need for additional fats or liquids.
The recipe advises careful measuring of flour for proper texture, and suggests options for soften brown sugar if hardened. Avoid overbaking to maintain softness, and prepare the baking sheet with parchment or silicone mats to prevent sticking and crisp bottoms. Optional mix-ins like dried fruit or nuts can be added for variety.
Ingredients
- 1½ cups all-purpose flour (180g)
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup butter softened (113g, unsalted
- ¾ cup light brown sugar 165g, packed
- ½ cup granulated sugar (100g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup banana about 2 large/250g, mashed
- 3½ cups old fashioned oats (350g)
- 1 cup chocolate chips (180g)
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg.
- In a large mixing bowl or the bowl of a stand mixer, beat the butter on medium speed until creamy. Add the sugars. Beat until well combined, about 2 minutes.
- Add the egg and vanilla, and beat until fluffy, about 2 minutes.
- Scrape down the bowl, and add the mashed banana. Beat until well combined. Add the flour mixture and beat on low speed just until incorporated. Mix in the oats and chocolate chips. Scoop the dough into 2-tablespoon-sized mounds onto the lined baking sheet, spacing the cookies about 2 inches apart. (For flatter cookies, gently press the mounds down with lightly greased fingers.)
- Bake for 12 to 15 minutes or until golden around the edges and the centers appear dry. Let the cookies cool on the pan for a few minutes, then transfer to a wire rack to cool completely. Continue baking the remaining dough. Cool cookies can be stored in an airtight container for up to 4 days, or frozen for a few months.
Notes
- Measure flour accurately using a scale or fluff and level with a spoon and knife to avoid dense cookies.
- Soften hardened brown sugar by methods like microwaving or storing with a slice of bread for moist, tender cookies.
- Avoid overbaking; cookies should be golden with dry centers but still soft to keep them chewy after cooling.
- Use room temperature eggs for even mixing; warm cold eggs briefly in warm water if needed.
- Line baking sheets with parchment paper or silicone mats for even baking and to prevent sticking.
- Optional mix-ins like chopped nuts or dried fruit can be added to customize texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 53mg | 2% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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