Chewy Banana Oatmeal Cookies (Printable)

Soft, chewy cookies bursting with ripe banana flavor and hearty oats, perfect for any time of day.

# What You'll Need:

→ Wet Ingredients

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

→ Dry Ingredients

07 - 1 1/4 cups all-purpose flour
08 - 1/2 tsp baking soda
09 - 1/2 tsp ground cinnamon
10 - 1/2 tsp salt
11 - 2 cups old-fashioned rolled oats

→ Optional Add-ins

12 - 1/2 cup chocolate chips or chopped walnuts

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
03 - Add the mashed bananas, egg, and vanilla extract to the creamed mixture. Beat until well combined.
04 - In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
05 - Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
06 - Fold in the rolled oats and chocolate chips or chopped walnuts if using, distributing evenly throughout the dough.
07 - Drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes, or until the edges are golden and the centers appear just set.
09 - Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They use up those sad bananas you keep ignoring, turning food waste into something genuinely exciting.
  • The texture lands somewhere between a soft cookie and a hearty breakfast bite, which means nobody judges you for eating three.
02 -
  • I once pulled them out too early because the centers looked wobbly, but that is exactly when you want to take them out, since carryover heat finishes the job.
  • Overmixing the dough after adding the flour is the fastest way to get tough cookies instead of tender ones, so stop stirring the moment everything comes together.
03 -
  • Mash the bananas with a fork in a separate bowl before adding them so you can control the texture, leaving some small chunks for extra banana bursts in every bite.
  • If you want that bakery style look, press a few extra chocolate chips into the top of each dough mound right before they go in the oven.

Go Back