Get ready to meet your new favorite cookie: Chewy Banana Oatmeal Cookies. These beauties strike the perfect balance between soft and chewy, with ripe banana lending natural sweetness and hearty oats adding comforting texture. Every bite is packed with a warm, home-baked flavor that takes you straight back to childhood—even if it’s your first time making them! Whether you go classic, toss in some chocolate chips, or add a handful of crunchy walnuts, these cookies are sheer joy wrapped in classic, satisfyingly chewy deliciousness.
Ingredients You’ll Need
You’re only a handful of pantry-friendly ingredients away from sheer cookie bliss. Each one has its own role to play in creating the unmistakable flavor, texture, and golden hue of these Chewy Banana Oatmeal Cookies. Here’s what you’ll need—and why:
- Ripe banana, mashed: Bananas add moisture, natural sweetness, and unmistakable flavor—the riper, the better for depth.
- Unsalted butter, softened: Gives a rich, buttery base and helps create that classic chewy texture.
- Brown sugar, packed: Provides caramel notes and added chewiness thanks to the molasses content.
- Large egg: Helps bind everything together and adds a bit of lift and structure.
- Vanilla extract: Rounds out the flavors with a warm, inviting aroma.
- All-purpose flour: The essential backbone of your cookie dough for just the right amount of structure.
- Baking soda: A touch of leavening for the perfect tender crumb.
- Ground cinnamon: Adds subtle spice that enhances the banana and oatmeal flavors wonderfully.
- Salt: Wakes up all the other flavors—don’t skip it!
- Old-fashioned rolled oats: The star ingredient for that signature chew; these are much heartier than quick oats.
- Raisins or chocolate chips (optional): Go classic with raisins or indulge with chocolate chips—the choice is yours.
- Chopped walnuts or pecans (optional): Add irresistible crunch and a nutty twist that pairs beautifully with bananas.
How to Make Chewy Banana Oatmeal Cookies
Step 1: Prep Your Baking Station
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This small step makes all the difference for easy cleanup and ensures your cookies bake up perfectly golden—never stuck to the pan. Gather all your ingredients so you can move smoothly from one step to the next, just like a baking pro.
Step 2: Cream the Butter and Sugar
In a large bowl, cream together the softened butter and packed brown sugar until the mixture is light and fluffy. This step is vital because it adds air to the dough, setting the stage for cookies that are tender but satisfyingly chewy. Use a hand mixer or a wooden spoon and a strong arm—either way, don’t skimp on this step!
Step 3: Add Wet Ingredients
Next, beat in the egg, vanilla extract, and that beautifully mashed ripe banana. Mix until everything is nicely incorporated and the batter takes on a silky, luscious look. The banana will provide both moisture and depth of flavor, giving Chewy Banana Oatmeal Cookies their signature personality.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Mixing dry ingredients separately ensures the baking soda and salt are evenly distributed, so you don’t end up with flat spots or uneven flavor in your cookies.
Step 5: Combine and Fold
Gradually stir your dry mixture into the wet ingredients, mixing until just combined—no need to overmix! Now it’s time to gently fold in the rolled oats and any optional treats like raisins, chocolate chips, or chopped nuts. Each addition is a chance to customize, and every extra bit promises more fun in every bite.
Step 6: Portion and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, leaving about 2 inches between each cookie. This space gives them room to spread and bake up evenly. Bake for 10–12 minutes, just until the edges turn golden and the centers look set but still a bit soft—this is the secret to ultra-chewy cookies.
Step 7: Cool and Enjoy
Once baked, let your Chewy Banana Oatmeal Cookies cool on the sheet for 5 minutes to set their shape, then transfer them to a wire rack. This patience pays off! Now, enjoy that first bite—gooey centers, crisp edges, and all the love baked right in.
How to Serve Chewy Banana Oatmeal Cookies
Garnishes
For a truly special touch, dust the tops with a little powdered sugar, drizzle with melted chocolate, or sprinkle a pinch of cinnamon while the cookies are still warm. Each garnish transforms Chewy Banana Oatmeal Cookies from a humble treat to an eye-catching dessert worthy of any cookie platter.
Side Dishes
Pair these cookies alongside a glass of cold milk, a creamy latte, or a mug of hot chocolate for the ultimate afternoon pick-me-up. If you’re serving a crowd, they also shine with a scoop of vanilla ice cream for a playful, comfort-filled dessert.
Creative Ways to Present
Stack them high on a rustic cake stand, tuck them into parchment-lined bakery boxes for edible gifts, or arrange Chewy Banana Oatmeal Cookies in a circle with bowls of caramel or chocolate sauce for a fun interactive dessert spread. Your presentation is limited only by your imagination!
Make Ahead and Storage
Storing Leftovers
To keep your cookies soft and chewy, store any leftovers in an airtight container at room temperature for up to 4 days. Place a slice of bread in the container with the cookies to help maintain that lovely moisture (the cookies absorb the humidity—magic!).
Freezing
Chewy Banana Oatmeal Cookies freeze like a dream! Simply arrange cooled cookies in a single layer in a freezer-safe bag or container, separating each layer with wax or parchment paper. They’ll keep beautifully for up to 3 months—just grab one (or a few) whenever the craving strikes.
Reheating
If you love your cookies warm and a little gooey, pop them in the microwave for about 10 seconds or reheat briefly in a low oven. It brings the soft, chewy texture right back and releases all those tempting aromas one more time.
FAQs
Can I use quick oats instead of old-fashioned oats?
Yes, you can substitute quick oats, but the texture will be a bit softer and less chewy compared to the hearty bite old-fashioned oats provide. For true Chewy Banana Oatmeal Cookies, stick with the classic if possible!
What’s the best way to mash the banana?
The easiest way is to use a fork or potato masher to break your ripe banana down until mostly smooth with a few small lumps. Super ripe bananas mash up more easily and blend perfectly into the dough.
Can I make these cookies vegan?
Absolutely! Swap the butter for a vegan alternative, use a flax egg instead of a regular egg, and check that your mix-ins (like chocolate chips) are dairy-free. Your Chewy Banana Oatmeal Cookies will still be deliciously satisfying.
How do I know when the cookies are done?
Keep an eye out for golden edges and centers that look just set (but not wet or raw). Don’t overbake—they’ll continue to set up on the baking sheet, preserving that irresistibly chewy center.
Can I double the recipe for a crowd?
Definitely! This recipe scales up beautifully. Just use a larger bowl and bake in batches. Soon you’ll have enough Chewy Banana Oatmeal Cookies to share (or stash for later—no judgment!).
Final Thoughts
Baking a batch of Chewy Banana Oatmeal Cookies is one of those simple joys that never gets old. If you haven’t tried them yet, there’s no better time to whip up a batch and see why they’re guaranteed to disappear from your cookie jar faster than you can say “just one more!” Happy baking—your sweet tooth will thank you.
Print
Chewy Banana Oatmeal Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chewy Banana Oatmeal Cookies are a delightful treat, combining the sweetness of ripe bananas with the hearty texture of oats. Perfectly soft and chewy, these cookies are easy to make and even easier to enjoy!
Ingredients
Wet Ingredients:
- 1 ripe banana, mashed
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned rolled oats
Optional Mix-Ins:
- 1/2 cup raisins or chocolate chips
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and mashed banana until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually stir into the wet mixture.
- Stir in Oats and Mix-Ins: Fold in the oats and optional mix-ins like raisins, chocolate chips, or nuts.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 10–12 minutes until edges are golden.
- Cool and Enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra chewy cookies, slightly underbake and let them finish setting as they cool.
- You can substitute quick oats for a softer texture, but old-fashioned oats give the best chew.
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