Soft and Chewy Banana Oatmeal Cookies

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!

Course Dessert, Snack

Cuisine American

Method Bake

Prep Time 25

Cook Time 10

Total Time 35

Servings cookies

Calories 100

Author Lily Ernst

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 tsp baking soda
1/2 tsp salt

Instructions

In a large mixing bowl, cream together the butter, granulated sugar, brown sugar, and egg until light and fluffy.
3/4 cup (170g) unsalted butter, 1/2 cup (100g) granulated sugar, 1/2 cup (100g) lightly packed brown sugar, 1 large egg
Mix in the mashed bananas and vanilla extract.
1 cup (240g) mashed ripe banana, 1 tsp vanilla extract
Then add in the rolled oats, flour, cinnamon, baking soda, and salt. Stir everthing together until just combined.
2 cups (180g) quick rolled oats, 1 & 1/2 cups (190g) all-purpose flour, 1 tsp ground cinnamon, 1/2 tsp baking soda, 1/2 tsp salt
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.
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