These chewy banana oatmeal cookies are a delightful treat! Made with ripe bananas and hearty oats, they’re soft, tasty, and oh-so-satisfying. Plus, they smell amazing while baking!
Honestly, you can barely eat just one! I love how these cookies satisfy my sweet tooth without feeling too guilty. A perfect snack with coffee or a great way to use those brown bananas!
Key Ingredients & Substitutions
Bananas: Ripe bananas are key for sweetness and moisture. If you don’t have ripe ones, you can speed up the ripening by placing them in a paper bag. You could also replace bananas with unsweetened applesauce, though the taste will differ a bit.
Oats: Old-fashioned rolled oats provide the best texture. If you only have quick oats, you can use them but the cookies will be softer and less chewy. Steel-cut oats aren’t a good fit here, as they won’t cook through properly in the baking time.
Butter: Unsalted butter helps control the saltiness of the cookies. If you’re dairy-free, coconut oil or a vegan butter substitute works well. Just make sure it’s softened!
Brown Sugar: Dark brown sugar gives a richer flavor, but light brown sugar works too. For a lower sugar option, consider using coconut sugar, though it may slightly change the texture.
How Do You Make the Cookies Chewy?
To achieve that perfect chewy texture, focus on the mixing and baking. Here’s what you need to do:
- Do not overmix the batter once you add the dry ingredients. Stir gently until just combined to keep the cookies from becoming dense.
- Make sure not to bake them too long. Pull them out when they’re slightly underbaked in the center; they will continue to cook as they cool.
- If you want extra chewiness, chill the dough for about 30 minutes before baking. This helps the cookies maintain their shape while baking.
Keep an eye on those edges when baking, and enjoy your chewy cookies warm for the best experience!
How to Make Chewy Banana Oatmeal Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 ripe bananas, mashed
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar (packed)
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional: 1/2 cup raisins or chocolate chips
- Optional: 1/4 cup chopped nuts (walnuts or pecans)
Time Needed:
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake, for a total time of about 30-35 minutes. Perfect for a baking session on a cozy afternoon!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butter and Sugar:
In a large bowl, place the softened butter and brown sugar. Use a mixer or a wooden spoon to cream them together until the mixture is smooth and fluffy. This will help create a tender cookie!
3. Add Wet Ingredients:
Next, crack the egg into the bowl and pour in the vanilla extract. Mix well until everything is nicely combined. Then, add the mashed bananas and stir until they’re fully incorporated into the batter.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt. This ensures the dry ingredients are evenly mixed and ready to join the wet ingredients!
5. Mix It All Together:
Gradually add the dry ingredients into the wet mixture. Stir gently until just combined—overmixing can lead to tough cookies, so be careful! If you decided to add raisins, chocolate chips, and/or nuts, fold them in now.
6. Scoop and Bake:
Use a tablespoon or cookie scoop to drop dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 12 to 15 minutes, until the edges are lightly golden and the centers remain soft.
7. Cool and Enjoy:
After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. Now your chewy banana oatmeal cookies are ready to enjoy!
Serve them warm with a glass of milk or alongside your favorite tea. Enjoy!
FAQ for Chewy Banana Oatmeal Cookies
Can I Use Ripe Bananas for This Recipe?
Absolutely! In fact, ripe bananas are best for this recipe as they are sweeter and easier to mash. If your bananas aren’t quite ripe, you can speed up the ripening process by placing them in a brown paper bag at room temperature.
Can I Substitute the All-Purpose Flour?
Yes! You can use whole wheat flour or a gluten-free flour blend as a substitute for all-purpose flour. However, keep in mind that the texture may vary slightly; whole wheat flour may make the cookies denser, while gluten-free options may require additional binding agents.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can refrigerate them for about a week or freeze them for up to 3 months. Just be sure to separate layers with parchment paper to prevent sticking!
Can I Add Other Mix-Ins to the Dough?
Definitely! Feel free to customize your cookies by adding chopped chocolate, dried fruits, or seeds. Just be mindful of the total volume of mix-ins to ensure the dough maintains its consistency.
