These Banana Oatmeal Cookies taste like if banana bread and a hearty oatmeal cookie had a baby! Soft and chewy cookies that are easy to make.
These Banana Oatmeal Cookies were a huge hit when I made them! The perfect cross between a banana bread and a classic oatmeal cookie.
Overly ripe bananas are best here because they have a deeper banana flavor. And as they ripe, they develop more sugars.
Here is what you need to make these cookies:
- Brown Sugar
- Granulated Sugar
- Baking Soda
The riper the bananas, the better!
Fun variations of this cookie include adding in chocolate chips, walnuts, and/or raisins.
But just the plain cookies without those add-ins are also amazing!
Can I use old fashioned oats instead of quick oats?
Yes! The oat type will not affect the recipe, but does have a slight difference in the final product.
Quick oats will have a more delicate texture, while old fashioned oats will have a heartier texture.
Any kind of oat works based on your preference!
First beat the butter until smooth. Then add both types of sugar and beat to incorporate.
Next add in the egg, cinnamon, and banana. Beat until incorporated.
Then on a low speed, add the rest of the ingredients and mix until just incorporated.
Chill the dough for 30 minutes.
Once chilled, scoop the dough out and place on a lined baking sheet. I like to use a cookie scoop for fast and easy, even portioning.
Bake for about 15 minutes until the bottom edges of the cookies are a light golden brown.
Let cool for 5 minutes before transferring cookies to a cooling rack.
Store in an air tight container for up to 2 weeks.
How can you tell when oatmeal cookies are done?
The cookies will have a bolden brown edge along the outside of the cookies where they meet the baking sheet.
Since we are using bananas, which has sugars in them, I do find that browning happens a little faster with these cookies compared to other oatmeal cookies, such as my Oatmeal Craisin Cookies.
The cookies will still feel very soft in the oven, but will firm up a little when cooling to result in a chewy cookie.
Why are my oatmeal cookies not chewy?
This can happen if the dough is overmixed with causes an excess of gluten to develop from the flour. The gluten is what gives them a tough texture.
To avoid this, just barely mix the dough once adding the dry to wet ingredients.
It also could be that the butter has leaked out and the cookies become hard and not chewy. Which brings us to our next question…
How do I stop my cookies from spreading so much?
To avoid this, I always recommend refrigerating the dough for at least 30 minutes before baking. You can do this with the entire dough batch, before portioning the cookies out.
Chilling the dough locks in the butter. If it is warm, it will leak out of the cookies quickly instead.
Are oatmeal cookies a healthy snack?
Oatmeal cookies do have added nutrition benefit compared to other cookies since it incorporates the oats, plus fresh bananas in this case.
But ultimately, it is still a cookie. So it depends on what you are comparing it to!
- Stand mixer or hand mixer
- ¾ cup unsalted butter softened (1.5 sticks)
- ½ cup granulated sugar (white sugar)
- ½ cup brown sugar lightly packed
- 1 cup mashed banana overly ripe, 2-3 bananas
- 1 large egg at room temperature
- ¾ teaspoon ground cinnamon
- 1 ½ cups all purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 cups oats (quick or old fashioned) (see note 1)
- ½ cup chopped walnuts optional
- 1 cup chocolate chips optional, or raisins
- Beat the butter in the bowl of a stand mixer (or in a mixing bowl with a hand mixer) until smooth, about 2 minutes.
- Add both sugars and mix until incorporated for 3 minutes.
- Add the bananas, cinnamon, and eggs. Beat to combine.
- Add the flour, salt, baking soda, oats, and chocolate chips/raisins/nuts if using. Mix on a low speed until just combined.
- Chill the dough for 30 minutes in the bowl.
- Preheat oven to 375°F.
- Scoop the dough out into equal sized balls, about 1.5 Tablespoons each. I like to use a cookie scoop for easy and even portioning.
- Place the dough balls on a baking sheet lined with a silicone baking mat or parchment, at least 2 inches apart.
- Bake cookies until turning a light golden brown on the bottom edges, approximately 15 minutes.
- Cool for 5 minutes on baking sheet before transferring to cooling rack. When cool, store in an air tight container for up to 2 weeks.
- Old fashioned oats will give you more of a chewy texture compared to quick oats. Use whatever you prefer or have.
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