Description
Tender banana oatmeal cookies with chewy centers and lightly crisp edges, made with ripe bananas, oats, and pantry staples.
Ingredients
Scale
- 2 very ripe medium bananas, mashed, about 3/4 cup
- 1/2 cup unsalted butter, melted and cooled slightly
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 1/2 cups old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/2 cup semisweet chocolate chips, chopped walnuts, raisins, or a combination, optional
Instructions
- Heat the oven to 350°F and line two baking sheets with parchment or silicone mats.
- Mash the peeled bananas in a large bowl until mostly smooth.
- Stir in melted butter, brown sugar, egg, and vanilla until evenly combined.
- Whisk flour, rolled oats, baking soda, cinnamon, and salt in a separate bowl.
- Add dry ingredients to the banana mixture and stir until no dry streaks remain.
- Fold in chocolate chips, walnuts, raisins, or other desired fillings.
- Drop rounded tablespoons of dough onto prepared sheets, leaving 2 inches between portions.
- Gently flatten each dough mound with damp fingertips.
- Bake for 10 to 12 minutes, rotating pans halfway if needed.
- Cool cookies on baking sheets for 5 minutes.
- Transfer cookies to a wire rack to finish cooling.
- Press chocolate chips or walnut pieces onto warm cookies, if desired.
Notes
Use about 3/4 cup mashed banana for the most reliable texture.
Remove cookies when centers look slightly underdone; they continue cooking on the hot pan.
Store cooled cookies airtight at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Dessert, Snack
- Cuisine: American
Keywords: banana oatmeal cookie recipe