Moist and Chewy Banana Oatmeal Cookies
Banana is one of those flavors that can get lost when you bake with it. It can be a really subtle flavor. It always bums me out when that happens, because we love the taste of banana.
These cookies meet the category of being FULL of banana flavor. Just the smell of this cookie dough mixture with the banana in it is intoxicating. And they are so moist and tender, the nearly melt in your mouth. They are perfect for using up overripe bananas and super easy to make. You don’t even need a mixer!
This is one of those old fashioned recipes that everyone loves. It’s originally from my grandmother’s cookbook. Her book is full of newspaper clippings with recipes and the names of those who submitted and shared them with the paper. I just love it. Such a different time in the world. Now we find everything online!
These cookies make the list of banana things to go crazy for. Without a doubt, it’s a tie between them and my Banana Bread Recipe! Or, maybe they are tied with my Banana Cupcakes or Banana Chocolate Chip Layer Cake. Then there’s my Homemade Banana Pudding — I just can’t decide. Banana desserts are just so tempting.
Why You’ll Love Moist and Chewy Banana Oatmeal Cookies
What You’ll Need
How to Make Banana Oatmeal Cookies
Here’s a quick look at how to make this banana cookie recipe. Don’t forget to scroll to the recipe card below for more detailed instructions.
Tips for Success
These simple suggestions will help guide you through the process of making these cookies. Check them out to make the best banana cookies.
How to Store Banana Oatmeal Cookies
Store the cookies in an air-tight container at room temperature. If you are going to stack them in a container, put parchment between the layers so the cookies don’t stick to each other. These cookies are best if eaten within 4-5 days.
More Banana Recipes
Watch How to Make Banana Oatmeal Cookies
- 1 1/2 cups (195g) all-purpose flour (measured accurately)
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground 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 large egg
- 1 tsp vanilla extract
- 1 cup (240ml) mashed over ripe bananas
- 3 cups (240g) quick 1-minute oats
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- Add the flour, baking soda, cinnamon, cloves, salt and cornstarch to a medium sized bowl and whisk together. Set aside.
- Add the melted butter and sugars to a large bowl and whisk to combine.
- Add the egg and vanilla extract and whisk together until well combined. Add the mashed bananas and whisk together until well combined.
- Add the dry ingredients and fold together just until well combined. Add the oats and fold together until well combined.
- Create cookie dough balls that are 1 ½ tablespoons in size. You can refrigerate the cookie dough before baking, if you’d like, but you don’t have to. I think the flavors get even better if you refrigerate the cookie dough for at least 2-3 hours, or overnight.
- When you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line a cookie sheet with a silicon baking mat or parchment paper. (No need to bring the cookies to room temperature. You can bake them immediately after pulling them from the fridge.)
- Bake the cookies for about 10 minutes or until golden around the edges and lightly golden on top.
- Allow the cookies to cool for about 5 minutes, then move to a cooling rack lined with parchment paper to cool completely. The cookies can stick to the parchment paper a little bit. I find that it helps them to release if you give them a little twist on the paper before lifting them up.
- Store cookies in an air-tight container with parchment paper between the stacks of cookies so they don’t stick to each other. Cookies are best if eaten within 4-5 days.
Nutrition
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