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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Melinda says
I had bananas in the freezer but didn’t want to make banana bread again!! Thanks for this delicious recipe. I added walnuts, so yummy.
Dina says
I am so glad that you loved this Melinda! Thank you for the kind feedback 🙂
Mom of two says
Oh my! I found my comfort cookie 😆 not too sweet and has a very good texture! I add 1 and half tsp of baking powder and don’t put nutmeg coz I don’t have any. I don’t even use electric mixer but came out very well. Definitely making this again! Thank you!
Dina says
Thank you! I am so glad that enjoyed this cookie recipe!
Lyn Simnett says
These are definitely a make again cookie. I added chopped pecans and the last of the mix I added some orange zest. Very tasty. I used a smaller scoop as I don’t like the bigger cookies. They turned out great.
Dina says
Hi Lyn 🙂 Thank you so much for giving my banana oatmeal cookies a try. Love the addition of the chopped pecans. It really makes me happy when people enjoy my recipes and when they plan to make them again. I hope you find more recipes to enjoy from my food blog. 🙂
LINDA K KING says
Made these today… very good but 8-9 mins is way too short unless you prefer a raw cookie. I baked mine for 15 for a browner cookie and it still stayed chewy.
Dina says
Hi Linda, I am glad you enjoyed these. Every oven runs a little differently. Yours might require a little more baking time 🙂
Jo says
I lovvvve these cookies! I have been searching for a banana cookie recipe for the longest time. I did increase the old fashioned oats by 3/4 C because the batter was a bit too gooey for me. I also increased the cooking time to 10 minutes. They turned out great! I will definitely be making these again.
Dina says
That is so awesome to hear Jo! Happy to hear you found my recipe and that it has surpassed other banana oatmeal cookie recipes. Variations are always welcome to accommodate personal preferences. I have noticed that every oven cooks a little different as well. Thank you so much for leaving such a kind review! I hope you can find more delicious recipes to try from my food blog. 🙂
V says
They were great! Can really taste banana and chocolate and feel the texture of oatmeal. Great cookie!
Dina says
Thank you so much for you awesome feedback! I am so happy to hear you loved the flavor and the texture of these cookies so much! Thank you for support and I hope you find more recipes to enjoy from my food blog. 🙂
Alice Blais says
i substituted 1/2 applesauce and 1/2 cup butter for the 1 cup of butter
Dina says
That’s great Alice!
Bea says
I baked these yesterday and they came out so delicious and such an easy recipe to follow! I did see the comment that you are able to freeze the dough. My question is can you freeze the cookies if they’re already baked will they taste just as good? Thanks for sharing.
Dina says
Hi Bea 🙂 Thank you for giving my banana oatmeal cookies a try! I am very happy to hear that you found this recipe delicious! Regarding the freezing question. Some cookies can be frozen after they are baked and they will still taste good. However, I have not tried freezing these specific cookies after they are baked. So I can’t say how they will turn out. If you give it a try please let me know so that I can help others who may have that question. Thanks 🙂
Courtney A says
I’m not sure what happened but I followed the instructions to a T and the dough was extremely gooey and sticky. I baked them 8 minutes longer than the instructions and the cookies are still gooey. They’ve cooked completely now and haven’t hardened much. Flavor is okay but consistency is not good. Maybe I did something wrong.
Dina says
Hi Courtney, there might be a chance that your bananas were slightly too large which made the dough more runny. I hope that helps.
Jo Langford says
Texture great. Easy to make BUT took longer to cook than stated and sadly I found them quite bland. I didn’t add choc chips as my grandson had scavenged them looool so maybe that’s why.
Dina says
Try adding the chocolate chips next time. It is a great flavor booster 🙂
Janice says
I’m wondering what the difference is between*Golden brown sugar* and * light brown sugar*. Thanks! 😊
Dina says
Hi Janice, golden brown sugar is darker than light brown sugar due to the extra amount of molasses added to it. It also has a deeper flavor to it as well. I hope that helps!
Charlotte from AZ says
Looking forward to getting more of your recipes Dina!
Thanks for sharing.
Dina says
I am glad you came across my website Charlotte! I hope you find many recipes that you can enjoy 🙂
Fara Bridges says
These are delicious. Didn’t add any choc chips or nuts. Will definitely be making again and may add some pecans.
Dina says
Hi 🙂 Thank you so much for giving my recipe a try! Very happy to hear you found these banana oatmeal cookies delicious! Thank you for taking the time to leave your feedback. 🙂
Mary says
Delicious! So quick and easy with very little cleanup. My kind of cookies
Dina says
I am so glad you loved these Mary! Thank you for taking the time to write your kind feedback 🙂
Luisa Barbato says
Please put the Weight of ingredients in grams can you help me?
Or put in yr video the measurement in grams.
Dina says
Hi Luisa 🙂 I am happy that you found my recipe. I wish I had the quantities in the metric system. However, most of my viewers don’t use the metric system so I keep it easier for them. There is a computer generated conversion to the metric in the recipe card. However, I have noticed that sometimes it is a bit off. I hope that helps. If you give this recipe a try let me know how it goes. 🙂
Catalina says
I should have read the comments before making this 🙁 I followed the metric measurements and the cookies didn’t come out as expected. They dough was very wet, the cookies spread a lot, and they’re not chewy. They still taste good, though, but I was disappointed with the outcome.
Athyyy says
Hello, I hope you are having a good day! Can you please tell me the measurements of the ingredients if you need to make only 5-7 cookies? Thank you so much!♥︎
Dina says
Hi, the recipe calls for 2 eggs and makes about 36 cookies. I recommend cutting the recipe in half and freezing the rest of the cookie dough for another day. I hope that helps 🙂
Susan Dominy says
Made these and they turned out excellent, great recipe even froze half the dough balls and they came out perfectly. Great flavors will make again, soft, moist, chewy and not
Overrun with bananna taste
Dina says
I am so glad that you loved this recipe Susan! Thank you for the feedback!