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
Scale
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
