These Chewy Banana Oatmeal Cookies are the perfect sweet treat. Bananas, brown sugar, and oats – you’re going to love this soft, yummy dessert.
Table Of Contents
- Banana Oatmeal Cookies Details
- Here is what you will need
- How to make banana oatmeal cookies
- How ripe should bananas be for baking?
- How to ripen bananas
- What type of oatmeal can I use?
- Delicious add-in options
- Tips for the best taste and texture
- Can I freeze the dough?
- How long will they keep?
- Recipe Video
- Full Recipe Instructions
Banana Oatmeal Cookies Details
- Taste– These banana oatmeal cookies have a rich sweet flavor from the ripe bananas and brown sugar. The melted semisweet chocolate chips add a yummy chocolate finish that is simply divine.
- Texture– These cookies have an incredibly soft and chewy texture from the butter and oatmeal. And swirls of melted chocolate are also a nice creamy addition just like my oatmeal chocolate chip cookies and peanut butter oatmeal cookies.
- Ease– Everything in this cookie recipe comes together in one bowl so it doesn’t require any baking skills at all!
- Time- Not only are these cookies super easy to make, but they also come together really fast. Oh and they only bake for 8-9 minutes!
Here is what you will need
- Butter- Unsalted butter,
- Sugar– granulated sugar and golden brown sugar,
- Bananas– need to be very ripe. look for lots of dark spots on the bananas.
- Vanilla extract– for flavor
- Eggs– to bind the cookies during baking
- Dry ingredients- All-purpose flour, cinnamon, nutmeg, salt, baking soda,
- Oats– old-fashioned oats work best, but quick-cooking will work too!
- Chocolate chips– I use semisweet, but you can use dark or milk chocolate.
How to make banana oatmeal cookies
This is a quick run-down of the recipe with step-by-step photos. For the full detailed recipe, scroll down to the printable recipe card.
- Combine the wet ingredients (except the eggs & bananas). In another bowl, add the unsalted butter, sugars, and vanilla together and beat with an electric hand mixer. Then set aside.
- Mash the bananas. In a small bowl, mash the bananas with a potato masher and then add them to the butter mixture. Add the eggs as well and beat on medium speed until thoroughly mixed.
- Add in the dry ingredients. Hold a fine-mesh sieve right over the cookie dough and add in combine the flour, nutmeg, cinnamon, salt, and baking soda. Set aside.
- Sift it in and mix. Mix at low speed so the flour doesn’t fly everywhere.
- Add the oats and chocolate chips. At this point, you want to mix the oatmeal and chocolate with a spatula.
- Scoop cookies. Using a medium-sized cookie scoop, scoop out the cookies and place them on a parchment-lined baking sheet. You can roll them into balls or top them with any add-ins that you like at this point.
- Bake. Bake the cookies at 350 degrees Fahrenheit for 8-9 minutes. Let them cool for a few minutes before transferring them to a cooling rack.
How ripe should bananas be for baking?
Bananas should be very ripe for these oatmeal cookies. When you see brown spots developing on the banana peels, you will know that they are at their sweetest. Ripe bananas are also soft enough to mash easily and mix well with the other ingredients in the cookies.
How to ripen bananas
So if you don’t have ripe bananas at home, you can ripen them in the oven! Place the unpeeled bananas on a parchment-lined baking sheet and bake at 300 degrees Fahrenheit for about 15-20 minutes.
What type of oatmeal can I use?
You can use old-fashioned or quick oats, but the old-fashioned kind is best. It provides more chew and texture to your banana oatmeal cookies and also holds its shape better during baking.
Delicious add-in options
Tips for the best taste and texture
- Ripe bananas- By using ripe bananas, you give your oatmeal cookies a soft, chewiness, as well as plenty of sweetness. Make sure your bananas are ripe for the best flavor and texture.
- Softened butter- If your butter is too hard, it will not mix as well into your cookie batter, changing the texture. Let the butter sit out at room temperature to soften. Don’t microwave it though, because that will just liquefy it.
- Spices- Using complementary spices like cinnamon and nutmeg, which go really well with the bananas and oats, gives these cookies their amazing flavor.
Can I freeze the dough?
Yes, this cookie dough can be frozen. If you want to make this banana oatmeal cookie dough ahead of time, go ahead and follow the recipe up to when you form the cookie balls. Instead of topping them with add-ins or baking, place them on the parchment-lined baking sheet and put it in the freezer for an hour. Once they are frozen, you can then put the cookie dough balls into a ziplock bag and keep them in the freezer for up to 3 months. Just take them out and bake them when you’re ready. No need to thaw. Just bake 1-2 minutes more 🙂
How long will they keep?
These chewy banana oatmeal cookies will last for about a week in the fridge if you place them in an airtight container.
Full Recipe Instructions
Chewy Banana Oatmeal Cookies
- Now mash up 2 bananas using a potato masher or a fork and add it to the butter mixture along with 2 eggs and 1 teaspoon vanilla extract. Beat that on medium speed until well combined.
- Hold a fine-mesh sieve over the bowl of the banana and butter and add in 2 cups of all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Then sift the dry ingredients in, and mix together at low speed.
- Now add 3 cups of old-fashioned rolled oats along with 1 cup of semisweet chocolate chips. At this point mix everything together with a spatula.
- At this point, you can round them balls in your hands or top with chocolate chips (optional). Now bake at 350 degrees Fahrenheit for 8-9 minutes.