Description
These Banana Oatmeal Cookies are irresistibly flavorful and simple to prepare. Made with overripe bananas, oats, and optional chocolate chips, they are a delightful homemade treat ideal for snacks or dessert.
Ingredients
Scale
- 1 ½ cups (186g) all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 cup (200g) packed brown sugar
- 2 medium overripe bananas, mashed (approximately 1 cup)
- 1 large egg
- 1 teaspoon vanilla extract
- 3 ¼ cups quick cooking oats
- 1 ½ cups chocolate chips, optional
Instructions
- Preheat your oven to 350°F and line cookie sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, cinnamon, salt, and baking soda; set aside.
- Using a stand mixer or an electric hand mixer, cream together the softened butter, granulated sugar, and brown sugar on medium speed until fluffy, about 3 minutes. Mix in the mashed bananas, egg, and vanilla extract until well blended.
- Gradually add the flour mixture to the banana mixture and mix just until combined. Stir in the oats and, if desired, the chocolate chips.
- Scoop 2-tablespoon size balls of cookie dough and place them 2 inches apart on the prepared cookie sheets.
- Bake until the cookies are light golden, set, and no longer glossy on top, about 10-15 minutes.
- Let the cookies cool on the baking sheets for 3-5 minutes, then transfer them to a wire rack to cool completely.
Notes
For a chewier texture, refrigerate the dough for 30 minutes before baking.
Store cookies in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg