Chewy Banana Oatmeal Cookies (Printable View)
Soft and 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 (about 1 cup)
02 - 1/2 cup (1 stick) unsalted butter, softened
03 - 1/2 cup packed brown sugar
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
# How-To Steps:
01 - Preheat the 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 on medium speed until light and fluffy, about 2 to 3 minutes.
03 - Add the mashed bananas, egg, and vanilla extract to the butter mixture. Continue mixing on medium speed until thoroughly 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. Be careful not to overmix.
06 - Gently fold in the rolled oats and, if desired, the chocolate chips or chopped walnuts until evenly distributed throughout the dough.
07 - Drop rounded tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers appear just set. Rotate the baking sheets halfway through for even baking.
09 - Let the cookies rest on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
# Expert Advice:
01 -
- They use up those bananas you keep ignoring on the counter, and the result tastes like a warm hug between two chewy edges.
- The oats give these cookies a satisfying chew that makes them feel almost acceptable as a breakfast choice.
02 -
- Overmixing the dough after adding the flour will make the cookies tough and bready instead of tender and chewy.
- Underbaking slightly is the secret to a soft center that stays perfect even after cooling.
03 -
- Chilling the dough for 30 minutes before scooping prevents excessive spreading and deepens the flavor.
- Use a cookie scoop for uniform portions so every cookie bakes evenly and looks bakery-worthy.