Get ready to welcome the rich aroma of bananas and oats into your kitchen with these Chewy Banana Oatmeal Cookies! Each bite is packed with hearty oats, ripe banana sweetness, and the perfect touch of cinnamon, making these cookies a true comfort treat. Whether you enjoy them as an afternoon energy boost, a lunchbox surprise, or a cozy nightcap, they never disappoint—soft, moist, delicious, and just the right amount of chewy. If you’ve ever wondered how to use up that overripe banana, this is hands-down the tastiest solution.
Ingredients You’ll Need
The beauty of Chewy Banana Oatmeal Cookies is how each simple ingredient plays a starring role, coming together to create an irresistible texture and flavor. There’s nothing fussy or complicated here, just pantry staples you’ll reach for again and again.
- Unsalted Butter (1/2 cup, softened): Softened butter brings richness and ensures your cookies have that crave-worthy chewy center.
- Brown Sugar (1/2 cup, packed): Keeps the cookies moist and infuses a subtle molasses flavor that plays so well with banana.
- Granulated Sugar (1/4 cup): Lightens the sweetness and helps the edges become delicately golden.
- Large Egg (1): Binds everything together and adds a soft, cake-like bite.
- Vanilla Extract (1 teaspoon): A hint of vanilla elevates all the cozy flavors and softens any sharpness from the banana.
- Mashed Ripe Banana (1/2 cup, about 1 medium): The star ingredient that gives the cookies their signature chew and natural sweetness.
- All-Purpose Flour (3/4 cup): Just enough structure without making the cookies too dense.
- Baking Soda (1/2 teaspoon): Gives the cookies a gentle lift, keeping them soft in the center.
- Cinnamon (1/2 teaspoon): Adds a golden warmth and autumnal aroma you’ll love.
- Salt (1/4 teaspoon): Balances out sweetness and pops all the other flavors.
- Old-Fashioned Oats (1 1/2 cups): For rustic texture and hearty body that makes these cookies so satisfying.
- Optional: Chocolate Chips, Chopped Nuts, Raisins (1/2 cup): For extra decadence, color, or a little crunch—customize to your heart’s delight!
How to Make Chewy Banana Oatmeal Cookies
Step 1: Prep Your Baking Sheet and Oven
Before you dive into the fun part, preheat your oven to 350°F so it’s perfectly hot when the dough is ready. Line a baking sheet with parchment paper, which prevents sticking and guarantees easy cleanup (plus perfectly golden bottoms every time).
Step 2: Cream the Butter and Sugars
In a large bowl, beat the softened butter together with both sugars. You’re looking for a mixture that’s light and fluffy; this step brings air into the dough and is your secret weapon for that super chewy texture. It should look almost like whipped frosting before you move on.
Step 3: Add Egg, Vanilla, and Banana
Crack in your egg, pour in the vanilla extract, and swirl in that gloriously ripe banana. Mix until fully combined and smooth—don’t worry if there are a few banana lumps, they just melt into the cookies as they bake.
Step 4: Whisk Together Dry Ingredients
In a separate bowl, whisk the flour, baking soda, cinnamon, and salt. This helps distribute the baking soda evenly, so you don’t end up with cookies that rise unevenly or taste salty in some bites.
Step 5: Combine Wet and Dry Mixtures
Gradually add the flour mixture into the wet ingredients, mixing gently. Take your time and mix just until you don’t see any streaks of flour—over-mixing can toughen up the cookies.
Step 6: Fold in Oats and Extras
Fold in the old-fashioned oats for a wholesome texture, then toss in any optional add-ins you crave. Whether it’s chocolate chips, nuts, or raisins, this is where your Chewy Banana Oatmeal Cookies become uniquely yours!
Step 7: Shape and Bake
Using a tablespoon or cookie scoop, drop rounded spoonfuls onto your baking sheet, giving them room to spread (about 2 inches apart). Bake for 10 to 12 minutes, just until the edges turn lightly golden and the centers are set. The key is not to overbake—they should look slightly underdone in the center when you pull them out.
Step 8: Cool and Enjoy
Let the cookies rest on the baking sheet for about 5 minutes before transferring to a wire rack. This lets them firm up just enough to hold their shape but keeps them decadently chewy inside. Warm or fully cooled, their texture is out of this world.
How to Serve Chewy Banana Oatmeal Cookies
Garnishes
To elevate your Chewy Banana Oatmeal Cookies, try a light dusting of powdered sugar or a few extra chocolate chips pressed on top while still warm for a bakery look. A drizzle of melted chocolate or a sprinkle of flaky salt adds a gourmet finish that’s sure to impress.
Side Dishes
Pair these cookies with a creamy glass of cold milk or a steaming mug of coffee for the ultimate treat. They’re also fabulous with a scoop of vanilla ice cream for dessert or nestled beside a bowl of yogurt and berries for a cozy breakfast twist.
Creative Ways to Present
Stack your cookies in a rustic jar tied with ribbon for a perfect homemade gift. Or serve them on a cheery platter at brunch and watch them disappear! Warm a few cookies and mash slightly for a dreamy ice cream sandwich—there’s no wrong way to serve these chewy wonders.
Make Ahead and Storage
Storing Leftovers
Chewy Banana Oatmeal Cookies stay beautifully soft for days! Simply store cooled cookies in an airtight container at room temperature, and they’ll remain fresh and moist for up to 4 days. For best results, add a slice of bread to the container; it keeps the cookies extra chewy.
Freezing
Want to savor these cookies over time? Freeze baked cookies in a single layer on a baking sheet for an hour, then transfer to a zip-top bag or container. They’ll keep their texture and flavor for up to three months. You can also freeze unbaked portioned dough and bake straight from the freezer—just add an extra minute or two to the baking time.
Reheating
For that freshly-baked feel, warm cookies in the microwave for about 10 seconds or in a low oven for a few minutes. This brings back their irresistible softness and makes them taste like they just came out of the oven.
FAQs
Can I substitute quick oats for old-fashioned oats?
You can, but old-fashioned oats give the best chewy texture and a heartier bite. Quick oats will work in a pinch, though the cookies will turn out a bit softer and less rustic.
How ripe should my banana be for these cookies?
The riper, the better! A banana with lots of brown spots will be sweeter and mash more smoothly, adding the perfect flavor and moisture to your Chewy Banana Oatmeal Cookies.
Can I make these cookies vegan?
Absolutely! Swap the butter for a vegan alternative, use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water), and of course, skip any non-vegan add-ins. The cookies will still be delightfully chewy.
How do I keep my cookies from spreading too much?
If your dough is very soft, try chilling it for 30 minutes before baking. This helps the cookies hold their shape and stay delightfully thick and chewy.
Why are my cookies dry or cakey?
Dry cookies usually mean too much flour or overbaking. Spoon and level your flour for accuracy, and pull the cookies out of the oven when the centers are just set. The banana should also be nice and moist for best results.
Final Thoughts
It’s truly hard to beat the comforting taste of Chewy Banana Oatmeal Cookies! Whether you make them for family snack time or a special homemade gift, these cookies guarantee warm smiles and requests for seconds. Give them a try—you’ll be amazed at how such simple ingredients create pure cookie happiness.
Print
Chewy Banana Oatmeal Cookies Recipe
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These Chewy Banana Oatmeal Cookies are a delightful treat that combines the sweetness of ripe bananas with the heartiness of oats, resulting in a soft and chewy cookie perfect for any time of day.
Ingredients
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe banana (about 1 medium banana)
Dry Ingredients:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned oats
- Optional: 1/2 cup chocolate chips, chopped nuts, or raisins
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream wet ingredients: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and banana: Add the egg, vanilla, and mashed banana, and mix until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually stir the dry ingredients into the wet mixture.
- Combine oats and optional add-ins: Fold in the oats and any optional add-ins like chocolate chips, nuts, or raisins.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- These cookies stay soft and chewy thanks to the banana.
- For extra banana flavor, add a few more tablespoons of mashed banana and slightly reduce the butter.
- Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9 g
- Sodium: 85 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
