These flavorful banana oatmeal cookies smell and taste like your favorite banana bread in the form of a cookie. They bake up soft and chewy and stay moist for days! Banana oatmeal cookies cooling on a wire rack

Why this recipe is so great:

  • Easy to make – This easy recipe is all made in one bowl. Just cream the butter and sugars, mix in the wet ingredients, then mix in the dry ingredients, let the batter rest, and bake.
  • Stays soft and moist for days – These banana oatmeal cookies are incredibly soft and moist and stay that way for up to a week.
  • Great for add-ins – These cookies are excellent with some added chocolate chips, nuts or dried fruit like raisins or blueberries. So feel free to add 1/2 cup – 1 cup of your favorite add-ins.

A plate of banana oatmeal cookies on a yellow napkin

How to make banana oatmeal cookies:

(the ingredient amounts are listed in the printable recipe card further below)

A picture collage of how to make banana oatmeal cookies

  1. You start by creaming together the butter, granulated sugar, brown sugar, and egg until light and fluffy in a large bowl.
  2. Mix in the mashed bananas and vanilla extract.
  3. Then add in the flour, cinnamon, baking soda, salt, and rolled oats. Stir until just combined and let the batter rest in the fridge for 15 minutes while your oven preheats.
  4. Using a cookie scoop or tablespoon, drop rounded cookie dough 2″ apart onto a lined cookie sheet. Bake for 10-12 minutes or until the edges are golden brown.

Expert tips:

  • Banana – Ripe bananas are best as they are sweeter and more flavorful. Overripe bananas can be used as well, but the batter might require more chilling time due to the extra moisture.
  • Rolled Oats – Quick oats are best because they give a good balance between a soft and chewy texture. Old-fashioned oat can be used for a heartier texture. Steel-cut oats are not recommended.
  • Let the batter rest – Because there is a lot of moisture from the mashed bananas in this recipe, you must let the batter chill for 15 minutes to allow the flour and rolled oats to absorb some of the moisture to prevent the cookie from spreading too much in the oven. This also allows for the gluten to relax producing a softer cookie.
  • Cookies are spreading too much – If the cookies are spreading too much in the oven, chill the batter for an extra 15 minutes to firm up the dough.

FAQ:

A stack of banana oatmeal cookies on a yellow napkin with a glass of milk and cinnamon sticks. These cake-like cookies are bursting with sweet banana flavor. They are soft and fragrant with a hint of cinnamon and brown sugar. They make for a great snack or breakfast cookie because they are hearty and healthier than your average cookie.

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Soft and Chewy Banana Oatmeal Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Lily Ernst
  • Prep Time: 25
  • Cook Time: 10
  • Total Time: 35 minutes
  • Yield: 3 dozen
  • Category: dessert, snack
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These flavorful banana oatmeal cookies smell and taste like your favorite banana bread in the form of a cookie. They bake up soft and chewy and stay moist for days!

Ingredients

  • 3/4 cup (170g) unsalted butter, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) lightly packed brown sugar
  • 1 large egg
  • 1 cup (240g) mashed ripe banana
  • 1 tsp vanilla extract
  • 2 cups (180g) quick rolled oats
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 tsp salt

Instructions

  1. In a large mixing bowl, cream together the butter, granulated sugar, brown sugar, and egg until light and fluffy.
  2. Mix in the mashed bananas and vanilla extract.
  3. Then add in the rolled oats, flour, cinnamon, baking soda, and salt. Stir everthing together until just combined.
  4. Cover and let the batter rest in the fridge for 15 minutes. Meanwhile, preheat oven to 350F and line 3 baking sheets with parchement paper or silicone baking mat.
  5. Using a medium cookie scoop or tablespoon, drop rounded cookie dough 2″ apart onto the prepared baking sheets. Bake for 10-12 minutes or until the edges are golden brown.

Notes

Leftovers can be stored in an airtight container at room temperature for up to a week.

To freeze –  Place the cookies in a single layer on a cookie sheet until frozen solid. Transfer the cookies into a ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge.

See above in post for more expert tips and FAQs.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 96
  • Sugar: 5.5 g
  • Sodium: 53 mg
  • Fat: 4 g
  • Carbohydrates: 13.2 g
  • Protein: 1.4 g
  • Cholesterol: 15.3 mg