Chewy Banana Oatmeal Cookies (Print version)

Soft, chewy cookies bursting with ripe banana and hearty oats, perfect for breakfast or snacking.

# What goes in:

→ Wet Ingredients

01 - 2 ripe bananas, mashed
02 - 1/2 cup unsalted butter, softened
03 - 1/2 cup brown sugar, packed
04 - 1/4 cup granulated sugar
05 - 1 large egg
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 1/4 cups all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon ground cinnamon
10 - 1/2 teaspoon salt
11 - 2 cups old-fashioned rolled oats

→ Optional Add-ins

12 - 1/2 cup chocolate chips or chopped walnuts

# Cooking steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
03 - Add the mashed bananas, egg, and vanilla extract to the creamed mixture. Mix until well combined.
04 - In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
06 - Fold in the rolled oats along with chocolate chips or walnuts, if using.
07 - Drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes, or until the edges are golden and the centers appear just set.
09 - Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Tips from flavorandfeast:

01 -
  • These cookies taste like banana bread and oatmeal cookies had a delicious baby and you only need one bowl of motivation to make them happen.
  • They stay soft and chewy for days which means they actually survive long enough to share with people.
02 -
  • Do not skip the parchment paper because these cookies love to stick and you will lose half of them to the pan.
  • Underbaking slightly is the secret to that perfect chewy center so pull them out when the middle still looks a little soft.
03 -
  • Freeze your overripe bananas whole in their peels then thaw them when you are ready to bake and they will mash effortlessly.
  • Chilling the dough for 30 minutes before scooping prevents excessive spreading and gives you thicker chewier cookies.

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