Description
These banana oatmeal cookies are a delightful blend of flavors with ripe bananas, creamy butter, and chocolate chips, perfect for a tasty snack or quick dessert.
Ingredients
Scale
- 1 ½ cups (186g) all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup unsalted butter, softened
- ½ cup (100g) granulated sugar
- 1 cup (200g) packed brown sugar
- 2 medium overripe bananas, mashed (approximately 1 cup)
- 1 large egg
- 1 teaspoon vanilla extract
- 3 ¼ cups quick cooking oats
- 1 ½ cups chocolate chips, optional
Instructions
- Preheat your oven to 350°F and line cookie sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, ground cinnamon, salt, and baking soda, then set aside.
- In a stand mixer or large bowl, cream the softened butter with both sugars on medium speed until fluffy, which takes about 3 minutes.
- Mix in the mashed banana, egg, and vanilla extract until everything is well combined, though the mixture may be slightly lumpy.
- Gradually add the flour mixture, mixing just until combined, then fold in the quick cooking oats. If using, stir in chocolate chips at this stage.
- Scoop out two-tablespoon sized balls of dough and place them 2 inches apart on the prepared cookie sheets.
- Bake in the preheated oven until light golden and set, about 10-15 minutes.
- Let the cookies cool on the baking sheets for 3-5 minutes before transferring them to a wire rack to cool completely.
Notes
For chewier cookies, add an extra banana.
These cookies freeze well; just store them in an airtight container after cooling.
Adjust the sweetness by varying the amount of brown sugar used.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg