Desserts

Banana Oatmeal Cookies

Name: Banana Oatmeal Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 12 cookies
Cuisine: International
Ingredients: 1 1/2 cups (180 g) All - purpose flour (sift); 1 1/2 tsp ( 3 g ) Salt; 1 1/2 tsp ( 4 g ) Cinnamon; 1/2 tsp Baking powder; 1/2 tsp Baking soda; 115 g Butter (Softened); 1/3 cup ( 80 g ) white sugar; 1/2 cup ( 120 g ) Brown sugar; 1 piece Egg (at room teperature); 1 tsp ( 5 gr ) vanilla; 2 piece ( 200 gr ) bananas (ripe and mashed); 4 cup ( 350 gr ) Rolled oats; 1 cup ( 180 gr ) Chocolate chips

Soft, thick banana oatmeal chocolate chip cookies spiced with warm cinnamon and naturally sweetened with ripe bananas for a cozy, wholesome treat.

Prep: 20 min
Baking: 15 min
Resting: 55 min
Total: 1 h 30 min
Yield: 12 cookies
Difficulty: Easy 👌

Start Cooking

Cook this recipe

Ingredients & steps

14 steps · 5 stages · 1 h 30 min total

Ingredients

12 cookies

1 1/2 cups (180 g) All - purpose flour, sift
1 1/2 tsp ( 3 g ) Salt
1 1/2 tsp ( 4 g ) Cinnamon
1/2 tsp Baking powder
1/2 tsp Baking soda
115 g Butter, Softened
1/3 cup ( 80 g ) white sugar
1/2 cup ( 120 g ) Brown sugar
1 piece Egg, at room teperature
1 tsp ( 5 gr ) vanilla
2 piece ( 200 gr ) bananas, ripe and mashed
4 cup ( 350 gr ) Rolled oats
1 cup ( 180 gr ) Chocolate chips

Utensils

Mixing bowls
Hand electric mixer
Whisk
Silicone spatula
Fork
Cookie scoop
Baking tray
Silicone baking mat or parchment paper
Plastic wrap

Instructions

1In a medium mixing bowl, whisk together the flour, salt, ground cinnamon, baking powder, and baking soda until evenly combined. Set aside.

Nutrition (estimate)

290 kcal · 5g protein · 11g fat

Prep: 20 min
Baking: 15 min
Resting: 55 min
Total: 1 h 30 min
Yield: 12 cookies
Difficulty: Easy 👌

Ingredients

Cookies

1 1/2 cups (180 g) All - purpose flour, sift
1 1/2 tsp ( 3 g ) Salt
1 1/2 tsp ( 4 g ) Cinnamon
1/2 tsp Baking powder
1/2 tsp Baking soda
115 g Butter, Softened
1/3 cup ( 80 g ) white sugar
1/2 cup ( 120 g ) Brown sugar
1 piece Egg, at room teperature
1 tsp ( 5 gr ) vanilla
2 piece ( 200 gr ) bananas, ripe and mashed
4 cup ( 350 gr ) Rolled oats
1 cup ( 180 gr ) Chocolate chips

Utensils

Mixing bowls · Hand electric mixer · Whisk · Silicone spatula · Fork · Cookie scoop · Baking tray · Silicone baking mat or parchment paper · Plastic wrap

Instructions

Prepare Dry Ingredients

In a medium mixing bowl, whisk together the flour, salt, ground cinnamon, baking powder, and baking soda until evenly combined. Set aside.

Cream Butter & Sugars

In a large mixing bowl, beat the softened room-temperature butter with an electric mixer until light, creamy, and fluffy.
Add the white sugar and brown sugar to the butter. Beat again until the mixture becomes light, smooth, and creamy.
Beat in the room-temperature egg and vanilla extract until fully incorporated into the mixture.

Add Bananas & Flour

In a separate shallow bowl, mash the ripe bananas thoroughly with a fork until smooth.
Add the mashed bananas into the wet butter mixture and beat on low speed until smooth and well combined.
Pour the dry flour mixture into the wet ingredients and mix just until combined and no dry flour remains.

Fold in Oats & Chocolate

Add the rolled oats and chocolate chips to the bowl. Fold together using a spatula until evenly distributed into a thick, scoopable dough.
Cover the bowl tightly with plastic wrap and chill in the refrigerator for 45 minutes.

Shape & Bake

Preheat your oven to 180°C (356°F) and line a large baking sheet with a silicone mat or parchment paper.
Scoop out portions of chilled dough (about 50 g each), roll into neat balls, gently press to flatten the tops slightly, and space evenly on the baking sheet.
Press a few extra chocolate chips on top of each shaped cookie for a bakery-style look.
Bake for 15 minutes until the edges are lightly golden while the centers stay soft. Optionally, switch to the top grill for the final 2 to 3 minutes for crispier tops.
Remove from oven and let the cookies rest on the baking tray for 10 minutes to set before serving.

Notes

Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate to keep fresh up to 5 days.
Portioning dough balls to ~50g creates 12 generous bakery-sized cookies.

Tips

Ensure your butter and egg are at room temperature before beating to achieve a smooth, creamy emulsion.
Do not skip chilling the dough; 45 minutes in the fridge keeps the cookies thick and scoopable.
For extra crisp top crusts, switch your oven to the top grill setting for the last 2 to 3 minutes of baking, watching closely so they do not over-brown.
Let the cookies rest on the hot tray for 10 minutes right after baking so they can fully set.