Is there anything more comforting than the smell of freshly baked cookies wafting through the house? These Chewy Banana Oatmeal Cookies take that cozy feeling to a whole new level. We’re talking soft, melt-in-your-mouth goodness, with the natural sweetness of ripe bananas and the hearty texture of rolled oats. Perfect for a quick breakfast, a lunchbox treat, or an after-dinner snack, these cookies are sure to become a family favorite. It’s baking season and banana bread is always a classic, why not switch it up and turn it into a cookie! This recipe is recently updated (October 2024) with tips for extra chewy texture and a delightful hint of cinnamon. Let’s get baking!
As a passionate home baker with years of experience tweaking and perfecting cookie recipes, I’m thrilled to share this gem with you. I’ve spent countless hours experimenting with different ratios of ingredients, oven temperatures, and chilling times to create the ultimate chewy texture. Trust me, these cookies are the real deal. Plus, with the rising trend of healthy-ish desserts, these banana oatmeal cookies fit the bill perfectly. It is a great way to use overripe bananas.
Get ready to experience cookie bliss!
Ingredients for the Best Banana Oatmeal Cookies
Let’s dive into the star players that make these cookies so irresistible. Understanding the role of each ingredient will help you bake with confidence and even make adjustments based on your preferences and what you have on hand.
- Ripe Bananas: The riper, the better! Overripe bananas are sweeter and softer, adding both moisture and natural sweetness to the cookies. They also contribute to that characteristic banana flavor. The riper bananas have a higher concentration of simple sugars which caramelize beautifully during baking, contributing to the cookies’ chewy texture and golden-brown color.
- Rolled Oats: Old-fashioned rolled oats are essential for the chewy texture and nutty flavor of these cookies. Quick oats can be used in a pinch, but they will result in a slightly less chewy cookie.
- All-Purpose Flour: Provides structure to the cookies. You can substitute with whole wheat flour for a slightly denser and nuttier cookie.
- Brown Sugar: Adds moisture and a caramel-like flavor, contributing to the chewy texture. Light or dark brown sugar works well. Dark brown sugar will give a more intense molasses flavor.
- Granulated Sugar: Balances the sweetness and helps the cookies spread slightly.
- Butter: Adds richness and flavor. Use unsalted butter that is softened for best results.
- Egg: Binds the ingredients together and adds moisture.
- Vanilla Extract: Enhances the flavor of the other ingredients.
- Baking Soda: A leavening agent that helps the cookies rise.
- Salt: Balances the sweetness and enhances the other flavors.
- Cinnamon: Adds warmth and spice. Optional, but highly recommended!
- Optional Add-ins: Chocolate chips, chopped nuts, dried cranberries, or raisins.
Ingredient Substitutions
- Vegan Option: Substitute the butter with vegan butter and the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water).
- Gluten-Free Option: Use a gluten-free all-purpose flour blend. Make sure it contains xanthan gum.
- Sugar Alternatives: Coconut sugar or maple syrup can be used in place of brown sugar and granulated sugar, but may affect the texture slightly.
Expert Tips for Chewy Perfection
Now for the secrets to making these cookies truly exceptional! These are the tips and tricks I’ve learned through countless batches, and they’ll help you achieve that perfect chewy texture every time.
- Use Ripe Bananas: Seriously, don’t underestimate the power of a ripe banana. The softer and sweeter they are, the better the cookies will be. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with an apple or a banana for a day or two.
- Don’t Overmix the Dough: Overmixing develops the gluten in the flour, which can result in tough cookies. Mix the wet and dry ingredients until just combined.
- Chill the Dough: Chilling the dough for at least 30 minutes (or even overnight) helps to prevent the cookies from spreading too much during baking and allows the flavors to meld together. I find that dough chilled for 2 hours yields the best results.
- Use a Cookie Scoop: This ensures that all the cookies are the same size, which means they’ll bake evenly.
- Don’t Overbake: The cookies should be slightly soft in the center when you take them out of the oven. They’ll continue to bake as they cool on the baking sheet.
- Line Your Baking Sheet: Use parchment paper or a silicone baking mat to prevent the cookies from sticking and to make cleanup a breeze.
- Experiment with Add-Ins: Feel free to get creative with your add-ins! Chocolate chips, chopped nuts, dried fruit, or even a sprinkle of sea salt can take these cookies to the next level.
My Testing Notes
Through my testing, I discovered that slightly underbaking the cookies (about 1-2 minutes less than the recommended time) resulted in an even chewier texture. I also found that using melted butter instead of softened butter created a flatter, chewier cookie. However, this is a matter of personal preference, so feel free to experiment and see what works best for you.
FAQ: Your Burning Banana Oatmeal Cookie Questions Answered
Can I freeze the cookie dough?
Yes, absolutely! Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
How do I store the baked cookies?
Store the cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them for up to 2 months.
Can I use quick oats instead of rolled oats?
Yes, you can, but the texture will be slightly different. Quick oats will result in a less chewy cookie. If using quick oats, reduce the amount by about 1/4 cup.
Can I make these cookies without eggs?
Yes! Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) as a substitute.
Why are my cookies flat?
Possible reasons include using melted butter, not chilling the dough, or overbaking. Make sure to use softened butter, chill the dough for at least 30 minutes, and don’t overbake the cookies.
Can I add nuts to these cookies?
Absolutely! Chopped walnuts, pecans, or almonds would be delicious additions.
Can I reduce the amount of sugar in this recipe?
Yes, you can reduce the amount of sugar by about 1/4 cup without significantly affecting the texture of the cookies. However, keep in mind that sugar contributes to the cookies’ tenderness and chewiness, so reducing it too much may result in a drier cookie.
Bake On!
These Chewy Banana Oatmeal Cookies are more than just a recipe; they’re a hug in cookie form. With their soft, chewy texture, comforting banana flavor, and endless customization options, they’re sure to become a staple in your baking repertoire. Remember to use ripe bananas, don’t overmix the dough, and chill for the best results.
Now it’s your turn! I’d love to hear about your baking adventures. Did you try the recipe? What add-ins did you use? Share your photos and comments below, and let’s spread the cookie love!
If you enjoyed this recipe, be sure to check out my other cookie creations:
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Chewy Banana Oatmeal Cookies
Soft chewy banana oatmeal cookies recipe Healthy delicious easy baking
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies
- Category: Cookie
- Cuisine: American
Ingredients
- 3 ripe bananas, mashed
- 3 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 1 cup chocolate chips (optional)
- 1 cup chopped nuts (optional)
- 1 cup dried cranberries (optional)
- 1 cup raisins (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the mashed bananas, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, salt, and cinnamon (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in any desired add-ins, such as chocolate chips, chopped nuts, or dried fruit.
- Chill the dough for at least 30 minutes (or up to overnight) for best results.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Soft, melt-in-your-mouth Chewy Banana Oatmeal Cookies with the natural sweetness of ripe bananas and the hearty texture of rolled oats. Perfect for a quick breakfast, lunchbox treat, or after-dinner snack.
