Chewy Banana Oatmeal Cookies (Printable)
Soft, chewy cookies packed with ripe bananas and wholesome oats—perfect for snacking any time of day.
# What's Needed:
→ Wet Ingredients
01 - 2 medium 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 1/2 cups rolled oats
08 - 1 cup all-purpose flour
09 - 1/2 tsp baking soda
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp salt
→ Mix-ins (optional)
12 - 1/2 cup chocolate chips or chopped walnuts
# How to Make It:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, beat the 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, flour, baking soda, cinnamon, and salt.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
06 - Gently fold in chocolate chips or chopped walnuts if using.
07 - Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes until the cookie edges are golden but the centers remain soft.
09 - Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Tips for Success:
01 -
- Ripe bananas do all the sweetening work, so every bite tastes like comfort without being overpowering.
- They stay soft and chewy for days, which rarely happens in my kitchen because they vanish fast.
02 -
- Overbaking is the fastest way to ruin these, so pull them out when the centers still look slightly wet and trust the carryover heat.
- Letting the cookies cool completely on the rack before storing keeps them chewy instead of soggy.
03 -
- The bananas should be so ripe they barely hold their shape when you press them, because that is when the natural sugars peak and the moisture is perfect.
- Chill the dough for 20 minutes before scooping if your kitchen is warm, because firm dough spreads less and bakes thicker.