Chewy Banana Oatmeal Cookies

How to Make Chewy Banana Oatmeal Cookies

1. 1

   Step 1: Preheat and combine wet ingredients

   Preheat the oven to 350°F (175°C). In a large mixing bowl, mash the ripe bananas until mostly smooth, then whisk in the melted butter, brown sugar, egg and vanilla until well combined and glossy.

   For this step

   • 2 mediumRipe bananas (medium)
   • 1/4 cupUnsalted butter, melted
   • 1/3 cupLight brown sugar, packed
   • 1 largeLarge egg
   • 1 tspVanilla extract
2. 2

   Step 2: Mix dry ingredients

   In a separate bowl combine the rolled oats, all‑purpose flour, baking soda, salt and ground cinnamon. Whisk briefly to evenly distribute the leavening and spices so each cookie bakes uniformly.

   For this step

   • 1 1/2 cupsOld‑fashioned rolled oats
   • 3/4 cupAll‑purpose flour
   • 1/2 tspBaking soda
   • 1/4 tspFine salt
   • 1/2 tspGround cinnamon
   
3. 3

   Step 3: Combine wet and dry to form dough

   Fold the dry mixture into the wet banana mixture using a spatula until just combined—do not overmix. The batter should be thick and slightly sticky; if too loose, let it rest 5 minutes to allow the oats to absorb moisture.
   
4. 4

   Step 4: Scoop onto baking sheet

   Line a baking sheet with parchment paper and use a 2‑tbsp scoop or spoon to drop mounds spaced about 2 inches apart. Lightly flatten each mound with the back of a spoon for even baking and a tidy cookie shape.
   
5. 5

   Step 5: Bake and cool

   Bake in the preheated oven for 10–12 minutes, until edges are set and tops look just firm but centers still soft for a chewy texture. Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling before serving.
   

1. Preheat the oven to 350°F (175°C). In a large mixing bowl, mash the ripe bananas until mostly smooth, then whisk in the melted butter, brown sugar, egg and vanilla until well combined and glossy.
2. In a separate bowl combine the rolled oats, all‑purpose flour, baking soda, salt and ground cinnamon. Whisk briefly to evenly distribute the leavening and spices so each cookie bakes uniformly.
3. Fold the dry mixture into the wet banana mixture using a spatula until just combined—do not overmix. The batter should be thick and slightly sticky; if too loose, let it rest 5 minutes to allow the oats to absorb moisture.
4. Line a baking sheet with parchment paper and use a 2‑tbsp scoop or spoon to drop mounds spaced about 2 inches apart. Lightly flatten each mound with the back of a spoon for even baking and a tidy cookie shape.
5. Bake in the preheated oven for 10–12 minutes, until edges are set and tops look just firm but centers still soft for a chewy texture. Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling before serving.