Peanut Butter Banana Oatmeal Cookies

The smell of peanut butter and ripe bananas baking in the oven? That’s a scent that instantly takes me back to my grandma’s kitchen. She always had a little something sweet baking, and these peanut butter banana oatmeal cookies remind me of her simple, comforting recipes. I’ve made these cookies countless times here in my Texas kitchen, tweaking them until they were just right – soft, chewy, and packed with flavor. I promise you, this recipe will give you a batch of utterly irresistible cookies that your whole family will love.

Why This Recipe Works

As a busy mom, I need recipes that are quick, easy, and satisfying. These peanut butter banana oatmeal cookies tick all the boxes! They’re:

• Super easy to make: Just a few simple ingredients and one bowl required!
• Kid-approved: My kids devour these cookies, and I feel good knowing they’re getting some whole grains and fruit.
• Perfect for using ripe bananas: Don’t toss those brown bananas! They add moisture and sweetness to these cookies.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large ripe bananas, mashed
• 1 cup creamy peanut butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 cups rolled oats

Ingredient Notes

Bananas: The riper, the better! Overripe bananas add sweetness and moisture. You want them soft and spotty.

Peanut Butter: Creamy peanut butter works best for a smooth texture. You can use natural peanut butter, but make sure to stir it well, and be aware the cookies might spread a little more.

Rolled Oats: Use old-fashioned rolled oats, not quick-cooking oats, for the best texture.

Step-by-Step Instructions

1. Cream the butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. You want a nice, airy base for your cookies.
2. Add the wet ingredients: Beat in the mashed bananas, peanut butter, eggs, and vanilla extract until well combined. The mixture will look a little lumpy, but that’s okay!
3. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
4. Gradually add dry to wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to tough cookies.
5. Stir in the oats: Fold in the rolled oats until evenly distributed throughout the dough.
6. Chill the dough (optional): For thicker cookies, cover the dough and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking. I often skip this step when I’m short on time, and they still turn out great!
7. Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
8. Drop by spoonfuls: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. Bake: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
10. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking 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. For longer storage, you can freeze them for up to 2 months. Just make sure they’re completely cool before freezing.

Meal Prep: You can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just let it sit at room temperature for about 30 minutes before scooping and baking.

Substitutions & Variations

Gluten-Free: Use a gluten-free all-purpose flour blend. I’ve tried it with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and it works well.

Dairy-Free: Use a dairy-free butter substitute. I like using coconut oil in place of butter but have found that the taste is different.

Chocolate Chips: Add 1 cup of chocolate chips (milk, dark, or semi-sweet) for a chocolatey twist.

Nuts: Stir in 1/2 cup of chopped walnuts or pecans for added crunch.

Frequently Asked Questions

Can I make these cookies without peanut butter?

Yes, you can substitute the peanut butter with another nut butter like almond butter or sunflower seed butter. Just be aware that the flavor will be different.

How do I keep the cookies from spreading too much?

Chilling the dough before baking helps prevent spreading. Also, make sure your oven is at the correct temperature and don’t over-grease the baking sheets.

Can I freeze the cookie dough?

Absolutely! Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Then transfer the frozen dough balls to a freezer bag. When you’re ready to bake, just bake from frozen, adding a few minutes to the baking time.

How do I know when the cookies are done?

The edges should be golden brown, and the centers should be set. They may still look a little soft, but they will firm up as they cool.

Are these cookies kid-friendly?

Yes! My kids love these cookies. They’re soft, chewy, and have a delicious peanut butter banana flavor that appeals to most kids.

These peanut butter banana oatmeal cookies are more than just a recipe; they’re a little slice of home, a warm hug in cookie form. They’re a perfect treat for busy weeknights, school lunchboxes, or just a cozy afternoon snack. I hope you’ll give this recipe a try and share your own family’s twist on it in the comments! Don’t forget to sign up for my newsletter for more delicious and easy family recipes from my Texas kitchen to yours.

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