Chewy Banana Oatmeal Cookies (Print Version)
Soft, chewy cookies bursting with banana flavor and wholesome oats—perfect for snacking anytime.
# What You'll Need:
→ Wet Ingredients
01 - 2 medium ripe bananas, mashed
02 - 1/2 cup (115 g) unsalted butter, softened
03 - 1/2 cup (100 g) brown sugar, packed
04 - 1/4 cup (50 g) granulated sugar
05 - 1 large egg
06 - 1 tsp vanilla extract
→ Dry Ingredients
07 - 1 1/2 cups (150 g) rolled oats
08 - 1 cup (125 g) 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 (90 g) chocolate chips or chopped walnuts
# Directions:
01 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - In a large bowl, beat the butter, brown sugar, and granulated sugar until light and creamy.
03 - Mix in the mashed bananas, egg, and vanilla extract until well combined.
04 - In a separate bowl, whisk together rolled oats, flour, baking soda, cinnamon, and salt.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
06 - Fold in chocolate chips or walnuts if using.
07 - Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing about 2 inches apart.
08 - Bake for 10–12 minutes or until cookies are golden at the edges but still soft in the center.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- The banana does double duty here, acting as both sweetener and moisture locker, so the cookies stay chewy for days without any fancy techniques.
- You probably have every single ingredient sitting in your pantry right now, which makes this the ultimate zero planning dessert.
02 -
- I once pulled cookies at 8 minutes thinking I was being clever and they collapsed into sad little pancake threads, so trust the full 10 to 12 minute window.
- Using bananas that are still mostly yellow will give you bland cookies with a gummy texture, so wait for those brown speckles or even fully blackened skins.
03 -
- Mash the bananas with a fork until they are almost liquid with only tiny lumps remaining, because visible chunks create wet pockets that make the cookies fall apart.
- Measure the flour by spooning it gently into the cup and leveling off the top, since scooping directly with the measuring cup packs in up to 25 percent extra flour and turns chewy cookies into dry ones.