Banana Oatmeal Cookies

Banana-Oatmeal-Cookies

Meet my new favorite cookie: it’s crispy on the outside, chewy on the inside and tastes just like banana bread.

ingredients

Begin by combining the dry ingredients: flour, quick oats (they are smaller and thinner than regular rolled oats), baking soda, salt and spices.

banana-oatmeal-cookies-dry-ingredients-

Next, cream the butter and sugar until light and fluffy. Beat in the mashed banana, egg and vanilla, then stir in the dry ingredients.

mixing-banana-oatmeal-cookies

Scoop the dough onto a parchment lined baking sheet and bake for about 15 minutes, or until golden.

scooping-cookie-dough

Let the cookies cool for a few minutes on the baking sheet, then transfer to a rack to cool completely.

cooling-on-a-rack

Note: Like most oatmeal cookies, these are best enjoyed fresh on the day they are made.

Banana Oatmeal Cookies

Servings: About 45 cookies
Total Time: 30 Minutes

Ingredients

  • 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 3 cups quick-cooking oats
  • 1-1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 scant teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened but still cool
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1 large egg
  • 1 cup mashed bananas, from 2 large overripe bananas
  • 1 teaspoon vanilla extract

Instructions

  1. Space two oven racks so that the oven is divided into thirds. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, oats, cinnamon, nutmeg, baking soda and salt. Set aside.
  3. In the bowl of an electric mixer, cream the butter, granulated sugar and brown sugar until light and fluffy, a few minutes. Scrape down the sides of the bowl and add the egg, mashed bananas and vanilla extract; beat until combined. Add the flour and oats mixture and mix on low speed until well combined. Do not overmix.
  4. Scoop large balls of dough (about 1-1/2 tablespoons) onto the prepared baking sheet, spacing at least 2 inches apart (I use a small ice cream scooper with a wire scraper). Bake for 14-17 minutes, rotating the pans from top to bottom and front to back midway through, until golden brown. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.

Reviews & Comments

  • Can I use old fashioned oats?

    - Tiffany on June 17, 2014 Reply
    • Hi Tiffany, You could, but the texture will definitely be different. I prefer them with instant oats. (You can always throw your old fashioned oats in the food processor and make your own instant oats.)

      - Jenn on June 19, 2014 Reply
  • I found the cookies were ready to take out of the oven at 10 minutes. Very good – my brother has already eaten 4 cookies and they are still warm. Delicious!

    - Martha on May 21, 2014 Reply
  • I made these yummy cookies for my kids and brought them to school for field day lunch dessert and they were a hit! Everyone (parents included) enjoyed them. I will definitely make them again soon! They were soft and chewy.

    - Bridget on May 20, 2014 Reply
  • These sound and look delicious but I am skeptical because of all the butter. Is there a substitution that would work such as yogurt or applesauce?

    My kids would really love these, my banana bread is a similar recipe but uses 1/4 cup butter not 1 cup.

    - Cara on May 15, 2014 Reply
    • Hi Cara, I know – there is a lot of butter! That (and all the sugar) is what makes them so delicious and crisp on the outside. You could cut back a little or try substituting but they wouldn’t be the same. I don’t think they’d be bad, just different :) In developing the recipe, I did try using less butter and sugar but the cookies came out very cakey and tasted more like little banana oat muffins — good but not what I was going for. If you try a substitute, please let me know how they come out.

      - Jenn on May 15, 2014 Reply
  • Thank you for the “flour measuring” directions! As an avid home cook and baker, I know how much difference flour measuring can make! PS – weight is an even better measure, but who has time for that!

    - Heather Lampman on May 15, 2014 Reply
  • This is the best oatmeal cookie recipe ever!! Thank you!!

    - Suzanne Allison on May 15, 2014 Reply

Add a Review or Question

Hungry for More?

Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.

Your email address will never be used for any other purpose.
Curious? See a sample newsletter.