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Chewy Banana Oatmeal Cookies Recipe

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4.3 from 6 reviews

These Chewy Banana Oatmeal Cookies combine ripe bananas, old-fashioned oats, and semisweet chocolate chips to create a moist, flavorful treat perfect for a snack or dessert. They have a soft, chewy texture with warm spices like cinnamon and nutmeg that add depth and coziness to every bite.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter (2 sticks), softened
  • 3/4 cup golden brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup mashed bananas (about 2 bananas)
  • 2 eggs

Dry Ingredients

  • 2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Add-ins

  • 3 cups old-fashioned rolled oats
  • 1 cup semisweet chocolate chips

Instructions

  1. Cream the Butter and Sugars: In a large bowl, use an electric hand mixer to combine 1 cup softened butter, 3/4 cup brown sugar, and 1/2 cup granulated sugar until smooth and creamy.
  2. Add Bananas, Eggs, and Vanilla: Mash 2 bananas using a potato masher or fork and add them to the butter mixture along with 2 eggs and 1 teaspoon vanilla extract. Beat on medium speed until fully incorporated and smooth.
  3. Sift and Add Dry Ingredients: Hold a fine-mesh sieve over the bowl and sift in 2 cups all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg. Mix on low speed until just combined.
  4. Fold in Oats and Chocolate Chips: Add 3 cups old-fashioned rolled oats and 1 cup semisweet chocolate chips to the dough, then gently fold everything together using a spatula until evenly combined.
  5. Prepare Baking Sheet and Portion Cookies: Line a baking sheet with parchment paper. Use a medium cookie scoop to drop mounds of dough onto the sheet. Optionally, roll the dough balls in your hands to smooth them or press additional chocolate chips on top.
  6. Bake the Cookies: Bake in a preheated oven at 350°F (175°C) for 8-9 minutes, until the edges are set but the centers remain soft. Remove from the oven and allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Make sure bananas are ripe for the best natural sweetness and moisture.
  • Do not overbake to maintain chewy texture; cookies will firm up as they cool.
  • Using old-fashioned oats adds a hearty chew compared to quick oats.
  • Optionally, you can substitute chocolate chips with nuts or dried fruit.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://lauracooks.com/chewy-banana-oatmeal-cookies-recipe/