These moist and chewy banana oatmeal cookies are fingers down the most effective banana flavored cookie I’ve ever had. Not solely are they moist and chewy for days, they’re unmistakably banana-y!
Banana is a kind of flavors that may get misplaced if you bake with it. It may be a very delicate taste. It all the time bums me out when that occurs, as a result of we love the style of banana.
These cookies meet the class of being FULL of banana taste. Simply the scent of this cookie dough combination with the banana in it’s intoxicating. And they’re so moist and tender, the practically soften in your mouth. They’re excellent for utilizing up overripe bananas and tremendous simple to make. You don’t even want a mixer!
That is a kind of quaint recipes that everybody loves. It’s initially from my grandmother’s cookbook. Her e book is stuffed with newspaper clippings with recipes and the names of those that submitted and shared them with the paper. I simply adore it. Such a distinct time on the planet. Now we discover all the things on-line!
These cookies make the record of banana issues to go loopy for. Indubitably, it’s a tie between them and my Banana Bread Recipe! Or, possibly they’re tied with my Banana Cupcakes or Banana Chocolate Chip Layer Cake. Then there’s my Do-it-yourself Banana Pudding — I simply can’t determine. Banana desserts are simply so tempting.
- Texture. These cookies are tremendous gentle and tender they usually keep that method for a number of days.
- Nutritious. With each banana and oats in these cookies, they’re full of vitamins. I really like them on busy mornings after I want breakfast on the go!
- Simple to make. Making these tasty banana cookies is simply as simple as consuming them. They’d be nice to make with youngsters! You’ll be able to combine all the things in a single bowl. Which means much less clear up, and that’s all the time a great factor.
- Grandma’s recipe. Another excuse this recipe is additional particular is as a result of I obtained if from my grandmother (my dad’s mother). She handed away in 2008. A number of years after she handed, after I began baking rather a lot, my uncle gave me her cookbook. This recipe was tucked inside it, and it brings again so many particular reminiscences. I made a couple of modifications to her authentic recipe to make the cookies thicker and softer, however they’re primarily the identical as grandma used to make.
What You’ll Want
- All-purpose flour: Be sure you measure your flour. An excessive amount of flour and also you’ll find yourself with dry cookies, too little they usually’ll get runny.
- Baking soda: A bit baking soda offers the cookies a lightweight, fluffy texture.
- Floor cinnamon & cloves: These heat spices properly praise the banana.
- Salt: Helps to reinforce the flavors and spices within the cookie dough batter.
- Cornstarch: This is without doubt one of the secret components for this recipe. Cornstarch offers the cookies a chewy texture, helps them not over unfold and provides them a beautiful gentle texture.
- Unsalted butter: I extremely advocate utilizing unsalted butter as a result of it means that you can management the saltiness of the cookies. Nevertheless, salted butter can even work, however you’ll need to pass over the remainder of the salt within the recipe.
- Sugar: Utilizing each granulated sugar and brown sugar offers the cookies a deep, richer taste. The brown sugar additionally offers additional moisture.
- Egg: You’ll want 1 egg to bind all of your components collectively.
- Vanilla extract: You’ll be able to’t go fallacious including just a little vanilla to banana cookies.
- Bananas: Be sure to make use of overripe bananas for the most effective taste. They need to have loads of brown spots, however not be utterly brown and practically falling aside. In the event that they don’t maintain collectively anymore, they’re in all probability too ripe and your cookies could not end up nicely.
- Oats: This recipe initially referred to as for old style rolled oats however after some kitchen testing, I made a decision I like fast 1-minute oats higher. The feel of the cookies is just a little softer if you use fast oats, however both will work.
Right here’s a fast take a look at the best way to make this banana cookie recipe. Don’t neglect to scroll to the recipe card under for extra detailed directions.
- Put together the dry components. Add the flour, baking soda, cinnamon, cloves, salt and cornstarch to a medium sized bowl and whisk collectively. Put aside.
- Mix the butter and sugars. Add the melted butter and sugars to a big bowl and whisk to mix.
- Add the egg and vanilla. Whisk the egg and vanilla extract into the creamed combination till nicely mixed.
- Add the mashed bananas: Add the mashed bananas to the creamed combination and whisk collectively till nicely mixed.
- Add dry components. Stir the dry components into the batter and blend till simply mixed.
- Add the oats. Pour within the oats and fold collectively till nicely mixed.
- Kind the dough balls. Create cookie dough balls which might be 1 ½ tablespoons in dimension.
- Refrigerate (non-compulsory). If desired, chill the dough balls within the fridge for 2-3 hours or in a single day. The longer they’re refrigerated, the stronger the banana taste will likely be.
- Put together to bake. Whenever you’re able to bake the cookies, preheat the oven to 350 levels Fahrenheit, line a cookie sheet with a silicone baking mat or parchment paper and prepare the cookie dough balls on the baking sheet. (No must deliver the cookies to room temperature. You’ll be able to bake them instantly after pulling them from the fridge.)
- Bake. Place within the oven and bake for about 10 minutes.
- Cool. Permit cookies to chill on the baking sheet for about 5 minutes earlier than transferring them to a cooling rack lined with parchment paper.
Ideas for Success
These easy options will assist information you thru the method of constructing these cookies. Test them out to make the most effective banana cookies.
- Measure rigorously. Correct measuring of the flour and sugar performs an enormous roll in figuring out how a lot your cookies will unfold throughout the baking course of. So, measure rigorously. If you wish to obtain the proper gentle, chewy texture, take a look at my tutorial on How one can Measure Flour Appropriately. It’s greatest to make use of a meals scale, however when you don’t have one, use the spoon and degree technique. No matter you do, don’t pack the flour into the measuring cup.
- Use fast oats. The largest change I made after I up to date this recipe was switching from old style oats to fast 1-minute oats. You’ll be able to completely use both, however I actually like the way in which 1-minute oats take up extra moisture. The cookies not solely unfold rather less, however additionally they develop a softer texture, which I really like. In the event you determine to make use of old style oats simply do not forget that they gained’t take up as a lot moisture (and will unfold extra), and the cookies will end up just a little firmer with a bit extra texture.
- Make this recipe with overripe bananas. Be sure to make use of overripe bananas for the most effective taste and texture. They need to be gentle on the surface and simple to mash if you peel them. They need to additionally scent appetizing. Overripe bananas could have loads of brown spots, however not be utterly brown or practically falling aside. In the event that they don’t maintain collectively anymore, they’re in all probability too ripe and your cookies gained’t bake correctly.
- Refrigerate the cookie dough balls. You don’t must refrigerate them (they’ll nonetheless style superb), however I extremely advocate refrigerating them at the least 2-3 hours; in a single day is even higher. Refrigeration helps the dry components take in extra moisture, which helps them unfold much less. It additionally permits the flavors to permeate the cookie dough higher. Cookies refrigerated in a single day could have the strongest banana taste.
- Use parchment paper. These cookies is usually a little sticky from all of the moisture and sweetness within the bananas. You’ll need to line your cooling racks with parchment paper. In the event that they stick with the parchment paper after cooling (they usually in all probability will), simply give them just a little twist earlier than lifting them. They may come proper off.
Retailer the cookies in an air-tight container at room temperature. If you’re going to stack them in a container, put parchment between the layers so the cookies don’t stick to one another. These cookies are greatest if eaten inside 4-5 days.
Extra Banana Recipes
In the event you’re like me, desserts with bananas are all the time a good suggestion. Listed below are a few of my different favourite recipes that includes bananas.
Recipe
Prep Time: 20 minutes
Chill Time: 2 hour
Prepare dinner Time: 10 minutes
Whole Time: 2 hours half-hour
Yield: 35-40 Cookies
Class: Dessert
Methodology: Oven
Delicacies: American
Description
These Moist and Chewy Banana Oatmeal Cookies are fingers down the most effective banana flavored cookie I’ve ever had. Not solely are they moist and chewy for days, they’re unmistakably banana-y!
Substances
- 1 1/2 cups (195g) all-purpose flour (measured precisely)
- 1 tsp baking soda
- 1 1/2 tsp floor cinnamon
- 1/4 tsp floor cloves
- 1/2 tsp salt
- 2 tsp cornstarch
- 3/4 cup (168g) unsalted butter, melted
- 1 cup (225g) packed brown sugar
- 1/2 cup (104g) sugar
- 1 giant egg
- 1 tsp vanilla extract
- 1 cup (240ml) mashed over ripe bananas
- 3 cups (240g) fast 1-minute oats
Directions
- Add the flour, baking soda, cinnamon, cloves, salt and cornstarch to a medium sized bowl and whisk collectively. Put aside.
- Add the melted butter and sugars to a big bowl and whisk to mix.
- Add the egg and vanilla extract and whisk collectively till nicely mixed. Add the mashed bananas and whisk collectively till nicely mixed.
- Add the dry components and fold collectively simply till nicely mixed. Add the oats and fold collectively till nicely mixed.
- Create cookie dough balls which might be 1 ½ tablespoons in dimension. You’ll be able to refrigerate the cookie dough earlier than baking, when you’d like, however you don’t must. I believe the flavors get even higher when you refrigerate the cookie dough for at the least 2-3 hours, or in a single day.
- Whenever you’re able to bake the cookies, preheat the oven to 350 levels F. Line a cookie sheet with a silicon baking mat or parchment paper. (No must deliver the cookies to room temperature. You’ll be able to bake them instantly after pulling them from the fridge.)
- Bake the cookies for about 10 minutes or till golden across the edges and calmly golden on high.
- Permit the cookies to chill for about 5 minutes, then transfer to a cooling rack lined with parchment paper to chill utterly. The cookies can stick with the parchment paper just a little bit. I discover that it helps them to launch when you give them just a little twist on the paper earlier than lifting them up.
- Retailer cookies in an air-tight container with parchment paper between the stacks of cookies in order that they don’t stick to one another. Cookies are greatest if eaten inside 4-5 days.
Diet
- Serving Dimension: 1 Cookie
- Energy: 119
- Sugar: 8.3 g
- Sodium: 71.7 mg
- Fats: 4 g
- Carbohydrates: 17.9 g
- Protein: 1.8 g
- Ldl cholesterol: 15.3 mg
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