Chewy Banana Oatmeal Cookies (Printable Version)

Soft, chewy cookies bursting with ripe banana flavor and wholesome oats—an anytime treat.

# What You'll Need:

→ Wet Ingredients

01 - 2 medium ripe bananas, mashed
02 - 1/2 cup (115 g) unsalted butter, softened
03 - 1/2 cup (100 g) brown sugar, packed
04 - 1/4 cup (50 g) granulated sugar
05 - 1 large egg
06 - 1 tsp vanilla extract

→ Dry Ingredients

07 - 1 1/2 cups (150 g) rolled oats
08 - 1 cup (125 g) all-purpose flour
09 - 1/2 tsp baking soda
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp salt

→ Mix-ins

12 - 1/2 cup (90 g) chocolate chips or chopped walnuts

# How To Make:

01 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and creamy.
03 - Mix in the mashed bananas, egg, and vanilla extract until well combined.
04 - In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt.
05 - Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Do not overmix.
06 - Gently fold in the chocolate chips or chopped walnuts if using.
07 - Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes, or until the edges turn golden while the centers remain soft.
09 - Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.

# Expert Tips:

01 -
  • Those spotted bananas languishing on your counter finally have a purpose beyond yet another loaf of bread.
  • The oats give these cookies a heartiness that makes them feel acceptable as a breakfast option on busy mornings.
  • One bowl, no fancy equipment, and the dough comes together faster than your oven can preheat.
02 -
  • Overbaking is the number one enemy here, so pull the tray when centers look doughy and trust that residual heat will finish the job.
  • Measuring flour by scooping directly with the cup compacts it and yields dry, crumbly cookies every single time.
03 -
  • Chill the dough for 30 minutes before scooping if you want thicker, puffier cookies with a more concentrated flavor.
  • The secret to the chewiest texture is pulling them from the oven when the center still looks slightly wet and glossy.

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