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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Lily says
I love the outcome of this recipe! It’s soft and chunky and flavorful. The nutmeg and cinnamon added made it so much better from other versions I tried!
Dina says
Thank you so much for your kind recipe feedback Lily! I am so glad that you loved the cookies!
Shane says
Am I just blind or does it not say How much of each ingredient to use? How much of everything do I use?
Dina says
Hi Shane 🙂 The ‘recipe card’ does have all the quantities and details for this banana oatmeal cookies recipe. It is toward the bottom of the post. It has a list of ingredients with each quantity. In the writing part of the post, I have just a brief overview of the recipe. I hope that helps 🙂
Judy Gibbs says
I have ripe bananas in freezer. Will they work?
Dina says
Hi Judy 🙂 They should work just fine. I haven’t tried using frozen bananas myself so can’t say for sure how they will turn out. I would just say to let them thaw out. Let me know how it goes 🙂
Jo says
These are really good…Somehow I ended up with almost 70 cookies though 😂. I followed the recipe exactly and used a medium cookie scoop. They took 9 minutes to cook as well and are normal sized cookies. I don’t know what happened.
Dina says
That is really interesting. I have no idea how you got so many cookies! 😂 They freeze really well, so they will come in handy later 😉
Laura says
These cookies are the best!!! Family loves them. Thanks for sharing!!:)
Dina says
Laura, I am so glad you loved these banana oatmeal cookies! Thank you for your kind feedback 🙂
Tracy says
Tasty but sadly the metric measurement for the oats is off by 100%. 1 cup of old fashioned oats is roughly 95 grams. Quick oats will be weigh more, but not twice as much. So 3 imperial cups of regular oats would weigh in at approximately 300 grams, not over 700. My bad for not trusting my instincts when I looked at the volume of the 700 plus grams of oats.
Dina says
Hi Tracy, I am so sorry to hear that. The metric conversion is autogenerated, that’s why the numbers might have been off.
Patty says
Good recipe! A keeper. I subbed walnuts for the chocolate chips and they were delicious. I got 48 cookies which were all gobbled up very quickly.
Dina says
Hi Patty 🙂 Glad to hear you loved these banana oatmeal cookies! Thank you for taking the time to leave your awesome feedback and I hope you find many more delicious recipes on my blog!
Jayne says
To my knowledge bananas are used as a substitute to sugar but here you are using the same amount of sugar then why use bananas?
Dina says
Hi Jayne, bananas are not always used as a sugar substitute. This is an oatmeal cookie recipe with the addition of bananas for flavor. I hope that helps answer your question.
Robert Thornhill says
Not bad
Dina says
Thank you Robert 🙂
Eva says
DELICIOUS! My husband and I absolutely love these cookies. I’ve made this recipe 4 times now! I have to half the recipe because they’re so hard to resist and we finish the cookies off so fast! 10/10!
Dina says
Thank you, Eva! So happy to hear you and your husband find these cookies so delicious! I am always so excited when people have my recipes on repeat in their homes! Thank you so much for taking the time to leave your feedback 🙂
Diane says
Just wondering how long would you bake the frozen cookies? Thank you in advance.
Dina says
Hi Diane 🙂 I would add 1-2 minutes and keep an eye on the cookies. You can also let them sit at room temperature for about 1 hour and flatten them a bit to get similar results. If they are cold they won’t flatten out the same. Hope that helps and I hope you love these banana oatmeal cookies! 🙂
Sm says
I made these substituting with flax egg and oat flour to make them vegan and gluten free and they are amazing.
Dina says
Hi 🙂 Glad to hear you enjoyed these banana oatmeal cookies! Good to know those substitutions worked for this recipe! Thank you for your feedback 🙂
Teonna says
These came out really good!! Absolutely delicious, and so chewy! My entire family loved them!! Thanks for the recipe!
Dina says
Thank you so much Teonna! I am so thrilled that you and your entire family enjoyed this recipe!
Sarah says
Super yummy! Great recipe and video instruction. I like that you put the measurements in the ingredients and the instruction section. Thank you! 😁
Sarah
Dina says
Hi Sarah 🙂 You are very welcome and thank you so much for your awesome feedback! Happy to hear my hard work is appreciated 🙂 Glad that the video and instructions were helpful to you! Thank you for taking the time to leave your feedback for these banana oatmeal cookies! 🙂
J Mitchell says
These are fantastic! I made another batch and added an extra banana and swapped choc chips with raisins. Tasted great! Thanks for the recipe
Dina says
You are very welcome! Very happy to hear you loved these banana oatmeal cookies! This recipe is so versatile that you can adjust per your preference and it is still delicious 🙂 Thank you so much for taking the time to leave your feedback!
Chris says
Bananas are different sizes. What is the measurement.
Dina says
Hi Chris 🙂 Thank you for your question! I place the measurements in the recipe card (full recipe breakdown which is at the bottom of the post). It mentions 1 cup of mashed bananas which is about 2 regular bananas. Bananas can be different sizes so that is why I mention the 1 cup. I hope that helps clarify and I hope you love these banana oatmeal cookies 🙂
Monica says
Can I use quick oats instead of old fashioned?
simplyhomecooked says
Hi Monica 🙂 I have never tried using quick oats so I am not sure how they will turn out. However, it should work. If you give it a try let me know how it goes 🙂
Mary Ellen Diederich says
A great recipe ! Check it out!
simplyhomecooked says
Thank you so much Mary! Happy to hear you loved these banana oatmeal cookies 🙂
Anita Agrawal says
I made the cookies following your recipe and they’re fucking BOMB✨✨✨ like omg I’ve never had anything like it!!! Thank you so much for sharing the recipe! I do have one important question: do I refrigerate the cookies or feel them at room temperature because they’re crisp on the outside and kind of crumbly soft on the inside. And I don’t want them to lose the crispiness!
simplyhomecooked says
Very happy to hear you loved these banana oatmeal cookies so much, Anita! Thank you for taking the time to leave your feedback, I really appreciate it 🙂
I wouldn’t put them in the fridge. I recommend keeping them in an airtight container at room temperature. If you ever have any questions let me know 🙂
Ian says
Can you substitute the sweetness of the cookies with apple sauce instead ?
simplyhomecooked says
Hi 🙂 I have never tried that substitution so I am not sure how it would turn out. If you give it a try let me know how it goes 🙂
Debbie says
Excellent chewy banana oatmeal cookies. Have made them a couple of times and gave the recipe to a couple of friends. Will definately recommend them to others.
simplyhomecooked says
Thank you so much, Debbie 🙂 Very happy to hear that you loved these banana oatmeal cookies so much! Thank you for sharing my recipe with your friends 🙂 I hope you find many more delicious recipes on my blog 🙂