These Chewy Banana Oatmeal Cookies are the perfect sweet treat. Bananas, brown sugar, and oats – you’re going to love this soft, yummy dessert.
Cookie crazy? You have to try these oatmeal chocolate chip cookies (VIDEO) and walnut chocolate chip cookies.
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
These chewy oatmeal cookies go great with so many different add-ins. You can try variations that include walnuts, pecans, dark or milk chocolate chips, raisins, cranberries, and many more.
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.
Recipe Video
Full Recipe Instructions
Chewy Banana Oatmeal Cookies
Ingredients
Wet ingredients
- 1 cup unsalted butter (2 sticks) softened
- 3/4 cup golden brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup bananas (about 2 bananas)
- 2 eggs
Dry ingredients
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3 cups old fashioned oatmeal
- 1 cup semisweet chocolate chips
Instructions
- In a large bowl, mix 1 cup softened butter, 3/4 cups brown sugar, and 1/2 cup granulated sugar using an electric hand mixer.
- 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.
- Line a baking sheet with parchment paper and scoop out mounds of the banana oatmeal cookie dough using a medium cookie scoop.
- 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.
Notes
Nutrition
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Melissa says
Would this recipe work ok without the chocolate chips?
Dina says
Hi Melissa 🙂 Yes, you can omit the chocolate chips and the cookies will turn out great! Let me know how it goes! 🙂
Kellianne says
Turned out great but double check the metric conversion for the oats (it says 3 cups is 702g). I measured out 3 cups and still had almost half of a 500g container left. They did need closer to 12 minutes for my oven.
Dina says
Hi Kellianne 🙂 Glad to hear you enjoyed these banana oatmeal cookies! The metric measurements are automated per google measurements. They are supposed to be a close estimate of the correct weight of the ingredient. However, this measurement was not even close. Maybe google went off another oatmeal that was denser, not sure. I weighed it myself and got 300 grams. I updated the post. Thank you for bringing that to my attention! 🙂
Linda says
What a great cookie! So moist and very tasty. Will definitely use this recipe again. Thank you for sharing Dina 😀
Dina says
You are very welcome Linda! 🙂 Glad to hear you loved these cookies so much! Thank you for your feedback and support of my food blog! 🙂
Dakodah says
My batter would not become anything more than soup.
Dina says
Hi 🙂 Not sure exactly what happened to cause that. I have never heard of anyone having their batter a soup consistency. The only thing I can think of is if there was a small mess up with the ingredient quantity or if your bananas or eggs were really large. Hope that helps clarify.
Sandra says
My cookies turned out great! They look very much like the picture posted above. I did modify a bit, but nothing major (see comments below). They are going to taste great with my coffee in the morning or as a quick snack on my way out the door, or as a sweet treat in the p.m. Thank you for sharing Dina!
I added:
1 cup craisins instead of chocolate chips
2 & 1/4 cups of flour
3/4 cup of flaked coconut
3/4 cup walnuts
1/2 cup of combined total of wheat germ, hemp seeds, chia seeds & flax (all mixed together…I put this in my oatmeal whenever I have it:)
Dina says
Hi Sandra 🙂 Glad to hear you loved this banana oatmeal cookie recipe! Awesome that you were able to adjust this recipe to fit your taste buds! Thank you so much for your feedback and support! 🙂
C says
Love these – so chewy!
Dina says
Awesome to hear you loved these banana oatmeal cookies! Thank you for your feedback! 🙂
Molly says
I want to make this recipe however I’m gluten intolerant. Do you recommend adding some baking powder for rise if I use 1to1 gluten free AP flour?
Dina says
Hi Molly 🙂 Thank you for giving this recipe a try! I have never tried using gluten free AP flour so I can’t say for sure how it will turn out. I am not sure how the rise will be so not sure about the baking powder. If you give it a try let me know how it goes! 🙂
Crystal says
Is it possible to use light brown sugar in place of the golden brown sugar? I can’t seem to find golden brown sugar anywhere.
Dina says
Hi Crystal, yes light brown sugar will work for these banana oatmeal cookies. Let me know how these cookies turn out! 🙂
Shana says
These are some good cookies! I used raisins in mine and man the cinnamon and nutmeg complement them so well! Huge hit with my 5 year old!
Dina says
That’s awesome Shana! I am so happy to hear that even your 5 year old enjoyed these cookies!
Tausha says
I added swerve sugar and protein powder to make these less sugar and a protein treat. But the recipe is perfect! Thanks!!
Dina says
You are very welcome Tausha! Awesome to see you were able to adjust this recipe and make it work for you! Thank you so much for your feedback and support! I hope you check out more of my delicious recipes! 🙂
Peggy says
Fantastic way to use overripe bananas! I used a whole bag of chocolate chips and baked them 10-12 minutes. Soft and chewy. They did not spread too much while cooking. A new family favorite.
Dina says
Hi Peggy 🙂 So excited that these banana oatmeal cookies are now a family favorite! Always happy when people love my recipes! Thank you so much for your feedback and support! I really appreciate it! 🙂 I hope you continue to find delicious recipes from my website! 🙂
Ken says
I just posted but forgot to mention. I had to increase the bake time to 12 minutes as they did not get done or brown.
Dina says
Thank you for the feedback Ken.
Ken says
They tasted good but they came out cake like and not like a chewy cookie. I did add an extra banana, otherwise I followed the recipe. I think next time all add pecans so there is a little more texture with some crunch.
Dina says
Hmm that is interseting. I would assume adding an extra banana would make them more moist. That’s odd.
Shelley says
Beautiful recipe. Absolutely delicious.
I have food intolerance so I made them no diary. And used oat flour instead of all purpose flour. Still came out delicious.
Dina says
Thank you, Shelley! That is so awesome that you were able to make these banana oatmeal cookies work for you with the adjustments! Thank you for letting me know how this recipe turned out! 🙂 Thank you for taking the time to leave your kind feedback! I hope you find more recipes to enjoy on my food blog! 🙂
Connie says
Please verify oven temperature
350 or 375 ?
Dina says
Hi Connie, it should be 350 degrees.
Kim P says
These are delicious! Light and flavorful. Thank you so much!
Dina says
Thank you so much, Kim. I am really glad that you enjoyed this cookie recipe!
Sue A says
Nice and moist cookies. I would increase cinnamon a bit next time as i did not add chocolate chips.
Dina says
Thank you for the honest feedback Sue! I am happy that you enjoyed these cookies.
Debbie says
These are definitely soft & delicious cookies. The cookie dough was much too wet to roll in my hands. I used a medium cookie scoop and put the scooped mounds on their cookie sheet in the freezer for 10-15 minutes before baking. The cookies then came out nice and high. They didn’t spread as much.
Thank you for the recipe.
Dina says
Thank you for the feedback, Debbie. I am so glad you loved this cookie recipe!
Juliet Farashahi says
i did not have cinnamon so i used premixed cinnamon sugar and pumpkin spice and they turned out delightful!!
Dina says
Hi Juliet 🙂 I am so happy to hear these banana oatmeal cookies turned out so perfectly for you! Thank you for your feedback and support! I hope you enjoy more recipes on my food blog! 🙂
Jim says
Hi. Could I substitute coconut oil for the butter? Would this change the calorie count?
Dina says
Hi Jim, I have not tested this recipe out with coconut oil so I am not too sure.