Chewy Banana Oatmeal Cookies

The aroma of warm cinnamon and sweet banana fills my kitchen every time I bake these chewy banana oatmeal cookies. It reminds me of Sunday mornings in Texas, when the whole family would gather for breakfast, and somehow, even with the chaos of two little ones, there was a sense of calm. These cookies are my go-to when I need a quick treat that’s also a little bit wholesome. I’ve made this recipe countless times in my kitchen and each time it’s a hit. You’ll get a cookie that’s perfectly soft, chewy, and full of comforting flavors. Perfect for lunchboxes, after-school snacks, or a sweet treat with coffee.

Why This Recipe Works

As a busy mom, I need recipes that are quick, easy, and reliably delicious. These banana oatmeal cookies check all the boxes. Here’s why they work so well for families:

• Quick & Easy: From start to finish, you can have these cookies ready in under 30 minutes.
• Kid-Approved: The soft texture and sweet banana flavor are a guaranteed hit with kids (and adults!).
• Wholesome Ingredients: Packed with oats and bananas, these cookies are a slightly healthier treat option.
• Freezer-Friendly: Perfect for making a big batch and freezing for later.

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup mashed ripe banana (about 2 medium bananas)
• 1 1/2 cups rolled oats
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Ingredient Notes

Butter: Using softened butter is key for achieving the right texture. It should be soft enough to easily cream with the sugar. If you forget to take it out ahead of time, you can microwave it for a few seconds, but be careful not to melt it.

Bananas: The riper the bananas, the sweeter and more flavorful the cookies will be. Overripe bananas with brown spots are ideal.

Rolled Oats: Old-fashioned rolled oats give the cookies a wonderful chewy texture. Quick oats can be used in a pinch, but the texture will be slightly different.

Step-by-Step Instructions

Step 1: Preheat and Prep. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze. Trust me, you’ll thank me later.

Step 2: Cream Butter and Sugar. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Make sure to scrape down the sides of the bowl to ensure everything is evenly combined.

Step 3: Add Egg and Vanilla. Beat in the egg and vanilla extract until well combined. The mixture should be smooth and creamy.

Step 4: Mash the Banana. In a separate bowl, mash the bananas until they are smooth with just a few lumps. No need to overthink it. Add the mashed banana to the butter mixture and mix until just combined. Be careful not to overmix at this stage.

Step 5: Combine Dry Ingredients. In a separate bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt. This ensures that the baking soda and spices are evenly distributed throughout the dough.

Step 6: Add Dry Ingredients to Wet Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. After testing this several times, I learned that a gentle hand is key!

Step 7: Drop by Spoonfuls. Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie. This gives them enough room to spread as they bake.

Step 8: Bake. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep a close eye on them, as baking times can vary depending on your oven. My family likes them a little softer, so I usually take them out around 10 minutes.

Step 9: Cool. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while they are still soft.

Storage & Meal Prep

Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days. They are best enjoyed within the first day or two when they are still soft and chewy.

Freezing: These cookies freeze beautifully! To freeze, place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Thaw at room temperature before serving.

Make-Ahead: The cookie dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Just make sure to cover it tightly to prevent it from drying out. Let the dough come to room temperature slightly before scooping and baking.

Substitutions & Variations

Gluten-Free: To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to choose a blend that contains xanthan gum for best results.

Dairy-Free: To make these cookies dairy-free, substitute the butter with a dairy-free butter alternative. Coconut oil can also be used, but it will slightly alter the flavor and texture.

Chocolate Chips: Add 1/2 cup of chocolate chips to the cookie dough for a chocolatey twist. I prefer dark chocolate chips, but any kind will work.

Nuts: Add 1/2 cup of chopped nuts, such as walnuts or pecans, to the cookie dough for added crunch and flavor. This is a big hit with my husband!

Frequently Asked Questions

Can I use quick oats instead of rolled oats?

While I prefer rolled oats for their chewier texture, you can use quick oats in a pinch. The cookies will be a bit softer and less chewy, but still delicious.

How do I know when the cookies are done?

The cookies are done when the edges are golden brown and the centers are set. They should be slightly soft to the touch. Keep in mind that they will continue to firm up as they cool.

Can I make the dough ahead of time?

Yes, you can make the cookie dough ahead of time and store it in the refrigerator for up to 24 hours. Make sure to cover it tightly to prevent it from drying out. Let the dough come to room temperature slightly before scooping and baking.

How do I store leftover cookies?

Store the cooled cookies in an airtight container at room temperature for up to 3 days. They are best enjoyed within the first day or two when they are still soft and chewy.

Are these cookies kid-friendly?

Absolutely! These cookies are a hit with kids of all ages. The soft texture and sweet banana flavor make them a perfect snack for little ones.

These chewy banana oatmeal cookies are more than just a recipe; they’re a little slice of Texas comfort that I love sharing with my family. They’re easy to make, packed with flavor, and always a crowd-pleaser. Give them a try and let me know what you think in the comments below! And if you’re looking for more family-friendly recipes, be sure to check out my other posts on FamiliesRecipes.com. You can also sign up for my newsletter to get new recipes delivered straight to your inbox. Happy baking!

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