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Banana Oatmeal Cookies – My Baking Dependancy


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Banana oatmeal cookies are delicate, chewy and studded with chocolate. Pair them with a mug of your favourite espresso for breakfast or serve them up for dessert!

Close up of banana oatmeal cookies on a wire cooling rack.

We’re completely cookie folks in our home.

From no bake cookies and Grand Floridian chocolate chip cookies to those banana oatmeal cookies, cookies have been a love affair that’s gone on right here at MBA for…nicely, let’s simply say it’s been a very long time.

And I’ve no intention of stopping any time quickly. In any case, you may by no means have too many unimaginable cookie recipes up your sleeve!

Four banana oatmeal cookies stacked on a piece of parchment paper in front of a glass of milk.

Gentle and Chewy Banana Oatmeal Cookies

Whereas I’m not claiming these banana oatmeal cookies are in the slightest degree wholesome (as a result of hi there, sugar and butter), I’m claiming that they’re scrumptious.

They’ve the proper quantity of banana taste and a beautiful chewy texture due to the oats. The chocolate chips are simply an added bonus.

Everybody who tried these banana oatmeal cookies thought they tasted so much like banana bread, however clearly with a completely completely different texture. We dig that round right here.

In case you love Dominique Ansel’s banana bread however are craving cookies, not a fast bread, then that is the recipe for you.

I’ll say that the oats nearly make them appear to be a breakfast cookie, so they’re every kind of fantastic with a cup of espresso or tea very first thing within the morning.

Simply remember that these banana oatmeal cookies have a softer texture than a standard oatmeal raisin cookie. In case you’re not a fan of oatmeal cookies, my favourite chocolate chip cookies may simply grow to be your favourite, too. 

Halved banana oatmeal cookie propped against two stacked cookies on a piece of parchment paper.

Find out how to Make Banana Oatmeal Cookies

These cookies are a implausible approach to make use of up these tremendous ripe bananas sitting in your counter proper now. 

Components you’ll want

To make these banana oatmeal cookies, you will want:

  • 1/2 cup unsalted butter, at room temperature
  • 1 cup packed mild brown sugar
  • 1 giant egg
  • 3/4 cup mashed ripe bananas (from about 2 medium bananas)
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons floor cinnamon
  • 3 1/4 cups old style oats
  • 1 cup semi-sweet chocolate chips
Banana oatmeal cookie ingredients arranged on a beige countertop.

In case you don’t have old style oats, quick-cooking oats will work, too. The feel of the ultimate cookies simply gained’t be fairly as chewy.

Do NOT use instantaneous oats!

In case you don’t like chocolate chips, you need to use 1 cup of chopped nuts, akin to pecans or walnuts, as a substitute. Or you possibly can even use a mixture of chopped nuts and chocolate chips to essentially go excessive!

In case you nonetheless have ripe bananas leftover that it is advisable use, attempt making sourdough banana bread or banana bundt cake with chocolate ganache.

Making this recipe

To make the banana oatmeal cookie dough, use a mixer to beat the butter and sugar till mild and fluffy. It will take at the least 3 minutes.

Use a spatula to scrape the edges of the bowl, then combine within the egg till nicely mixed, adopted by the mashed banana and vanilla extract.

In a separate bowl, whisk collectively the dry components: flour, baking soda, salt, and cinnamon. Slowly add this combination to the banana combination till simply mixed.

Scrape down the edges of the bowl and stir within the oats and chocolate chips. Combine till simply mixed.

Use a medium cookie scoop (about 1.5 tablespoons) to scoop the dough onto parchment-lined baking sheets. Make certain to depart about 2 inches of area between the cookies. 

Use the underside of a consuming glass to softly press down the tops of every cookie. Wetting the underside of the glass will assist preserve the dough from sticking to the glass as a lot.

Bake the cookies at 350°F for 11-13 minutes, or till the tops are dry and the perimeters are golden. I like mine somewhat undercooked, so I are likely to bake mine for 9-10 minutes. 

Let the cookies cool on the baking sheets for five minutes, then switch them to  a wire rack to chill utterly.

Banana oatmeal cookies cooling on a wire cooling rack.

Useful Assets

Hand holding up a banana oatmeal cookie with a bite taken from it.

Recipe FAQs

Can I exploit fast oats as a substitute of old style oats?

Sure, you need to use an equal quantity of quick-cooking oats rather than the old style oats. Don’t use instantaneous oats, although!

In case you use fast oats, the ultimate texture of the cookies will not be fairly as chewy however they’ll style simply as scrumptious.

I don’t like chocolate chips, can I exploit one thing else?

In case you don’t look after chocolate chips, attempt substituting them for chopped nuts (akin to pecans or walnuts) and even dried cranberries. Even butterscotch chips could be scrumptious!

What’s one of the simplest ways to retailer these banana oatmeal cookies?

Retailer banana oatmeal cookies in an hermetic container at room temperature for as much as 2 days, or within the fridge for as much as 5 days. Because the banana makes them extra moist than your typical cookie recipe, the fridge is the perfect place to retailer them for an extended time frame.

Banana oatmeal cookies scattered on pieces of parchment paper. A glass of milk is in the background.
Banana Oatmeal cookies scattered on a piece of parchment paper next to a glass of milk.
  • Preheat oven to 350°F. Line baking sheets with parchment paper.

  • Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl with an electrical mixer, beat the butter and sugar till mild and fluffy, about 3 minutes.

  • Scrape down the edges of the bowl and blend within the egg till absolutely integrated. Scrape down the edges of the bowl once more and add within the mashed bananas and vanilla.

  • In a medium bowl, whisk collectively the flour, baking soda, salt and cinnamon.

  • Progressively add the flour combination to the banana combination and blend till simply mixed.

  • Scrape down the edges of the bowl and stir to recombine.

  • Stir within the oats and chocolate chips and blend till integrated.

  • Use a medium cookie scoop (about 1.5 tablespoons) to scoop the dough onto ready cookie sheets leaving about 2 inches between every cookie. Use the underside of a consuming glass to softly press the tops of every cookie (moist the underside of the glass to maintain the dough from sticking).

  • Bake in preheated oven for 11-13 minutes, or till the tops are dry and the perimeters are golden.

  • Enable the banana oatmeal cookies to chill on the cookie sheets for five minutes earlier than eradicating them to a wire rack to chill utterly.

Retailer cookies in an hermetic container at room temperature for as much as 2 days or within the fridge for as much as 5 days.
Useful Assets:

Serving: 1cookie | Energy: 146kcal | Carbohydrates: 21g | Protein: 2g | Fats: 6g | Saturated Fats: 3g | Polyunsaturated Fats: 0.4g | Monounsaturated Fats: 2g | Trans Fats: 0.1g | Ldl cholesterol: 14mg | Sodium: 120mg | Potassium: 104mg | Fiber: 2g | Sugar: 10g | Vitamin A: 110IU | Vitamin C: 0.5mg | Calcium: 18mg | Iron: 1mg

The default measuring system on My Baking Dependancy is US Customary. Unit conversions are offered as a courtesy; please bear in mind that there could also be some discrepancies.
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