Banana Oatmeal Cookies – My Baking Habit

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

We’re completely cookie individuals 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…effectively, 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!

Comfortable 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 stunning chewy texture because of 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 virtually make them seem 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 needless to say these banana oatmeal cookies have a softer texture than a conventional oatmeal raisin cookie. In case you’re not a fan of oatmeal cookies, my favourite chocolate chip cookies may simply turn out to be your favourite, too. 

The way to Make Banana Oatmeal Cookies

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

Substances you’ll want

To make these banana oatmeal cookies, you have to:

• 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 school oats
• 1 cup semi-sweet chocolate chips

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

Do NOT use prompt oats!

In case you don’t like chocolate chips, you need to use 1 cup of chopped nuts, resembling pecans or walnuts, as an alternative. 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 you have to 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. This can take a minimum of 3 minutes.

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

In a separate bowl, whisk collectively the dry substances: 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. Be certain that to go away about 2 inches of house between the cookies. 

Use the underside of a ingesting glass to softly press down the tops of every cookie. Wetting the underside of the glass will assist maintain 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 just a little 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.

Useful Assets

Recipe FAQs

Can I exploit fast oats as an alternative of old school oats?

Sure, you need to use an equal quantity of quick-cooking oats rather than the old school oats. Don’t use prompt 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 (resembling pecans or walnuts) and even dried cranberries. Even butterscotch chips can 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 one of the best place to retailer them for an extended time period.

• 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.

• Regularly 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 ingesting 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.

• Permit 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 Habit is US Customary. Unit conversions are supplied as a courtesy; please bear in mind that there could also be some discrepancies.

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