Chewy Banana Oatmeal Cookies (Printable)

Soft banana oatmeal cookies with wholesome oats and natural sweetness from ripe bananas.

# What You Need:

→ Wet Ingredients

01 - 2 medium ripe bananas, mashed
02 - 1/2 cup unsalted butter, softened
03 - 1/2 cup brown sugar, packed
04 - 1/4 cup granulated sugar
05 - 1 large egg
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 1/2 cups rolled oats
08 - 1 cup all-purpose flour
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt

→ Mix-ins

12 - 1/2 cup chocolate chips or chopped walnuts (optional)

# How-To Steps:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and creamy.
03 - Mix in the mashed bananas, egg, and vanilla extract until well combined.
04 - In a separate bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips or walnuts if using.
06 - Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing about 2 inches apart. Bake for 10–12 minutes or until the edges are golden but the centers remain soft.
07 - Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Helpful Tips:

01 -
  • The bananas do double duty here, acting as both a natural sweetener and the secret to that irresistible chewy texture.
  • You probably have every single ingredient sitting in your pantry right now, no special shopping required.
  • They freeze beautifully, so you can stash a batch and grab one whenever the afternoon slump hits.
02 -
  • Overmixing the dough once the flour is added will make the cookies tough instead of tender, so stop stirring the moment everything comes together.
  • If your bananas are not quite ripe enough, pop them in a 300 degree oven for about 15 minutes and the skins will blacken and the flesh will turn syrupy sweet.
03 -
  • Use a cookie scoop instead of a spoon so every cookie is the same size and they all bake evenly.
  • Sprinkle a tiny pinch of flaky sea salt on top of each cookie right before baking and people will ask you for the recipe every single time.

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