Chewy Banana Oatmeal Cookies (Printable)

Soft banana oatmeal cookies with wholesome oats and natural sweetness from ripe bananas.

# What You'll Need:

→ Wet Ingredients

01 - 2 medium ripe bananas, mashed
02 - 1/2 cup (115 g) unsalted butter, softened
03 - 1/2 cup (100 g) packed brown sugar
04 - 1/4 cup (50 g) granulated sugar
05 - 1 large egg
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 1/2 cups (150 g) rolled oats
08 - 1 cup (125 g) all-purpose flour
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt

→ Mix-ins

12 - 1/2 cup (90 g) chocolate chips or chopped walnuts

# How-To Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and creamy.
03 - Mix in the mashed bananas, egg, and vanilla extract until well combined.
04 - In a separate bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
06 - Gently fold in the chocolate chips or chopped walnuts, if using.
07 - Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes, until the edges are golden but the centers remain soft.
09 - Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The bananas do double duty here, adding natural sweetness and an impossible chewiness that keeps everyone reaching for just one more.
  • They come together in under thirty minutes, which means you can satisfy a cookie craving almost as fast as you can drive to the store.
02 -
  • Overmixing the dough once the flour is added will make these cookies tough instead of chewy, so stop stirring as soon as the last streak disappears.
  • If your bananas are not quite ripe enough, pop them in a 300°F oven for about 15 minutes and they will soften right up.
03 -
  • Use a cookie scoop for uniform portions so every cookie bakes at exactly the same rate and you never have to guess which ones are done.
  • Let the baking sheet cool completely between batches, warm pans will cause the dough to spread too fast and thin out your cookies.

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