Meet my new favorite cookie: it’s crispy on the outside, chewy on the inside and tastes just like banana bread.
Begin by combining the dry ingredients: flour, quick oats (they are smaller and thinner than regular rolled oats), baking soda, salt and spices.
Next, cream the butter and sugar until light and fluffy. Beat in the mashed banana, egg and vanilla, then stir in the dry ingredients.
Scoop the dough onto a parchment lined baking sheet and bake for about 15 minutes, or until golden.
Let the cookies cool for a few minutes on the baking sheet, then transfer to a rack to cool completely.
Note: Like most oatmeal cookies, these are best enjoyed fresh on the day they are made.
My Recipe Videos
Banana Oatmeal Cookies
- 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
- 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.
- In a medium bowl, whisk together the flour, oats, cinnamon, nutmeg, baking soda and salt. Set aside.
- 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.
- 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.
- Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
- Serving size: 1 cookie
- Calories: 128
- Fat: 5g
- Saturated fat: 3g
- Carbohydrates: 19g
- Sugar: 8g
- Fiber: 1g
- Protein: 2g
- Sodium: 83mg
- Cholesterol: 15mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.