Banana Oatmeal Cookies – My Baking Dependancy

Sharing is caring!

Banana oatmeal cookies are tender, chewy and studded with chocolate. Pair them with a mug of your favourite espresso for breakfast or serve them up for dessert!

We’re completely cookie individuals in our home.

From no bake cookies and Grand Floridian chocolate chip cookies to those banana oatmeal cookies, cookies have been a love affair that’s gone on right here at MBA for…properly, let’s simply say it’s been a very long time.

And I’ve no intention of stopping any time quickly. In any case, you’ll be able to by no means have too many unimaginable cookie recipes up your sleeve!

Mushy and Chewy Banana Oatmeal Cookies

Whereas I’m not claiming these banana oatmeal cookies are in the slightest degree wholesome (as a result of whats up, sugar and butter), I’m claiming that they’re scrumptious.

They’ve the right quantity of banana taste and a stunning chewy texture due to the oats. The chocolate chips are simply an added bonus.

Everybody who tried these banana oatmeal cookies thought they tasted lots like banana bread, however clearly with a wholly totally different texture. We dig that round right here.

For those who love Dominique Ansel’s banana bread however are craving cookies, not a fast bread, then that is the recipe for you.

I’ll say that the oats virtually make them look like a breakfast cookie, so they’re all types of wonderful with a cup of espresso or tea very first thing within the morning.

Simply remember that these banana oatmeal cookies have a softer texture than a conventional oatmeal raisin cookie. For those who’re not a fan of oatmeal cookies, my favourite chocolate chip cookies would possibly simply turn into your favourite, too. 

Find out how to Make Banana Oatmeal Cookies

These cookies are a unbelievable approach to make use of up these tremendous ripe bananas sitting in your counter proper now. 

Elements you’ll want

To make these banana oatmeal cookies, you’ll need:

• 1/2 cup unsalted butter, at room temperature
• 1 cup packed gentle brown sugar
• 1 giant egg
• 3/4 cup mashed ripe bananas (from about 2 medium bananas)
• 1 1/2 teaspoons pure vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons floor cinnamon
• 3 1/4 cups old style oats
• 1 cup semi-sweet chocolate chips

For those who don’t have old style oats, quick-cooking oats will work, too. The feel of the ultimate cookies simply received’t be fairly as chewy.

Do NOT use on the spot oats!

For those who don’t like chocolate chips, you need to use 1 cup of chopped nuts, similar to pecans or walnuts, as a substitute. Or you can even use a mixture of chopped nuts and chocolate chips to essentially go excessive!

For those who nonetheless have ripe bananas leftover that it is advisable to use, strive making sourdough banana bread or banana bundt cake with chocolate ganache.

Making this recipe

To make the banana oatmeal cookie dough, use a mixer to beat the butter and sugar till gentle and fluffy. It will take a minimum of 3 minutes.

Use a spatula to scrape the edges of the bowl, then combine within the egg till properly mixed, adopted by the mashed banana and vanilla extract.

In a separate bowl, whisk collectively the dry components: flour, baking soda, salt, and cinnamon. Slowly add this combination to the banana combination till simply mixed.

Scrape down the edges of the bowl and stir within the oats and chocolate chips. Combine till simply mixed.

Use a medium cookie scoop (about 1.5 tablespoons) to scoop the dough onto parchment-lined baking sheets. Ensure that to depart about 2 inches of area between the cookies. 

Use the underside of a consuming glass to softly press down the tops of every cookie. Wetting the underside of the glass will assist maintain the dough from sticking to the glass as a lot.

Bake the cookies at 350°F for 11-13 minutes, or till the tops are dry and the sides are golden. I like mine slightly undercooked, so I are inclined to bake mine for 9-10 minutes. 

Let the cookies cool on the baking sheets for five minutes, then switch them to  a wire rack to chill fully.

Useful Sources

Recipe FAQs

Can I exploit fast oats as a substitute of old style oats?

Sure, you need to use an equal quantity of quick-cooking oats instead of the old style oats. Don’t use on the spot oats, although!

For those who use fast oats, the ultimate texture of the cookies is probably not fairly as chewy however they are going to style simply as scrumptious.

I don’t like chocolate chips, can I exploit one thing else?

For those who don’t look after chocolate chips, strive substituting them for chopped nuts (similar to pecans or walnuts) and even dried cranberries. Even butterscotch chips could be scrumptious!

What’s one of the best ways to retailer these banana oatmeal cookies?

Retailer banana oatmeal cookies in an hermetic container at room temperature for as much as 2 days, or within the fridge for as much as 5 days. For the reason that banana makes them extra moist than your typical cookie recipe, the fridge is one of the best place to retailer them for an extended time frame.

• Preheat oven to 350°F. Line baking sheets with parchment paper.

• Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl with an electrical mixer, beat the butter and sugar till gentle and fluffy, about 3 minutes.

• Scrape down the edges of the bowl and blend within the egg till absolutely included. Scrape down the edges of the bowl once more and add within the mashed bananas and vanilla.

• In a medium bowl, whisk collectively the flour, baking soda, salt and cinnamon.

• Steadily add the flour combination to the banana combination and blend till simply mixed.

• Scrape down the edges of the bowl and stir to recombine.

• Stir within the oats and chocolate chips and blend till included.

• Use a medium cookie scoop (about 1.5 tablespoons) to scoop the dough onto ready cookie sheets leaving about 2 inches between every cookie. Use the underside of a consuming glass to softly press the tops of every cookie (moist the underside of the glass to maintain the dough from sticking).

• Bake in preheated oven for 11-13 minutes, or till the tops are dry and the sides are golden.

• Permit the banana oatmeal cookies to chill on the cookie sheets for five minutes earlier than eradicating them to a wire rack to chill fully.

Retailer cookies in an hermetic container at room temperature for as much as 2 days or within the fridge for as much as 5 days.
Useful Sources:

Serving: 1cookie | Energy: 146kcal | Carbohydrates: 21g | Protein: 2g | Fats: 6g | Saturated Fats: 3g | Polyunsaturated Fats: 0.4g | Monounsaturated Fats: 2g | Trans Fats: 0.1g | Ldl cholesterol: 14mg | Sodium: 120mg | Potassium: 104mg | Fiber: 2g | Sugar: 10g | Vitamin A: 110IU | Vitamin C: 0.5mg | Calcium: 18mg | Iron: 1mg

The default measuring system on My Baking Dependancy is US Customary. Unit conversions are offered as a courtesy; please remember that there could also be some discrepancies.

Card might include affiliate hyperlinks. As an Amazon Affiliate and member of different affiliate packages, I earn from qualifying purchases.