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Oatmeal Banana Cookies
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Soft and puffy oatmeal cookies made with ripe banana, chocolate chips, and a hint of cinnamon. Perfect for a sweet treat with milk, coffee, or breakfast.
Ingredients:
  • 1 cup (135g) all-purpose flour
  • 1/2 cup (78g) rolled oats or quick oats
  • 1 tablespoon (15g) cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 small over-ripe banana (enough to make about 1/4 cup mashed)
  • 1/2 cup (117g) unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (100g) brown sugar, firmly packed
  • 1/4 cup (55g) granulated sugar
  • 1/2 cup (75g) walnuts, chopped
  • 1/2 cup (75g) chocolate chips
Instructions:
  • Preheat the oven to 350°F with a rack positioned in the center. Line two baking sheets with parchment paper and set aside.
  • Combine the dry ingredients by gently mixing the all purpose flour, rolled oats, cornstarch, baking soda, baking powder, cinnamon, and salt in a small bowl.
  • In a medium bowl, mash the overripe banana to a puree. You need about 1/4 cup. Stir in the melted butter. Mix in the brown and white sugar until well combined. Finally, add the egg and vanilla, and mix until everything is combined.
  • Combine the dry mixture with the wet ingredients, then gently fold in the walnuts and chocolate chips until evenly mixed. If the dough is wet, allow it to rest for 20-30 minutes for the oats to absorb moisture. If needed, gradually add a few more tablespoons of flour until the dough reaches desired consistency.
  • Using a small ice cream scoop or spoon, drop dough (about 2 tablespoons per cookie) onto a lined baking tray, spacing 2 inches apart. Bake at 350°F for 10-12 minutes. For best results, bake one tray at a time in the middle of the oven. If using two trays, rotate them halfway through. Cookies are ready when golden brown, slightly crispy at the edges, and firm yet soft when gently pressed. Allow cookies to cool for them to firm up.
  • After baking, use a thin metal spatula to transfer the cookies onto a wire rack to cool. Enjoy the cookies with a refreshing glass of milk.
  • Store: After baking the cookies, keep them fresh in an airtight container at room temperature for 1 week. Alternatively, freeze half in zip-top bags for up to 2 months. To enjoy, gently warm in the microwave for 30-60 seconds until soft. Enjoy and please leave a rating if you loved the recipe!

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