Description
These Chewy Banana Oatmeal Cookies are a delightful treat combining the natural sweetness of ripe bananas with hearty oats. They offer a soft, chewy texture with a perfect balance of cinnamon spice and optional mix-ins like chocolate chips or nuts, making them a wholesome and satisfying snack for any time of day.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup mashed ripe banana (about 1 medium banana)
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 1/2 cups old-fashioned oats
Optional Add-ins
- 1/2 cup chocolate chips, chopped nuts, or raisins
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy, which helps incorporate air for lighter cookies.
- Add Egg, Vanilla, and Banana: Beat in the egg, vanilla extract, and mashed banana until fully combined, infusing the dough with moisture and natural sweetness.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, stirring just until combined to avoid overmixing and tough cookies.
- Fold in Oats and Add-ins: Fold in the old-fashioned oats and any optional add-ins like chocolate chips, nuts, or raisins for added texture and flavor.
- Drop Dough: Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading while baking.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The centers should remain soft and chewy, delivering that perfect texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- For extra flavor, consider adding a pinch of nutmeg or replacing cinnamon with pumpkin pie spice.
- Use ripe bananas with brown spots for maximum sweetness and moisture.
- To make these cookies gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Optional add-ins like chocolate chips, nuts, or raisins can be customized or omitted based on preference.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
