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Chewy Banana Oatmeal Cookies

These Chewy Banana Oatmeal Cookies are so good. You have got to try this scrumptious cookie recipe that has the perfect level of chewiness.
Course Dessert
Cuisine American
Keyword banana oatmeal cookies, oatmeal cookies
Prep Time 25 minutes
Cook Time 10 minutes
Servings 36 cookies
Calories 120kcal
Author Dina from SimplyHomeCooked.com

Ingredients

Wet ingredients

Dry ingredients

Instructions

Combine dry ingredients

Combine all the wet ingredients

  • In a separate bowl, mix the softened butter, brown sugar, granulated sugar, and vanilla extract using an electric hand mixer.
  • Now mash up the bananas using a potato masher or a fork and add it to the butter mixture along with 2 eggs. Beat that on medium speed until well combined.

Add flour mixture to the cookie dough

  • Add in the flour mixture and oatmeal to the butter and mix until all the ingredients are well incorporated.

Scoop onto a baking sheet and bake in the oven

  • 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 370 degrees Fahrenheit for 10 minutes.

Notes

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.
 

Nutrition

Calories: 120kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 62mg | Potassium: 47mg | Fiber: 1g | Sugar: 8g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg