Banana oatmeal cookies are soft, chewy and full of banana flavor. A family favorite!
At our house we either seem to never have enough bananas or way too many. The go in waves where they will eat several a day or none at all.
If I find myself having brown bananas that no one wants to eat, these cookies are the first thing I make.
Don’t get me wrong, I love ripe bananas for banana muffins , cake mix banana bread and fried bananas, but these cookies are irresistible. They are soft and chewy, taste like banana bread and easy to make.
What you need
Bananas – Use ripe bananas if you have them. The more ripe they are, the sweeter the taste. This recipe call for 3.
Old fashioned oats – I like using old fashioned oats but you can substitute with quick oats. The difference between them is the way they are cut. Old fashioned oats will give a chewier texture which I prefer in these cookies.
Other standard cookie ingredients – all-purpose flour, sugar, brown sugar, egg, baking soda and cinnamon.
How to make
Scroll the the bottom for full printable recipe, ingredients and video.
- Mix – Cream together brown sugar, sugar and softened butter until well combined. Add egg and vanilla and mix.
- Mash – Mash bananas and add them into sugar mixture. Use a fork or masher to get the right consistency.
- Dry ingredients – Whisk together flour, baking powder and cinnamon in a separate bowl. Add in with sugar mixture and mix until combined.
- Oats – Stir in old fashioned oats.
- Bake – Drop batter on prepared sheet pan about 1-inch apart. Bake for approximately 10 minutes.
- Cool – Cool on a wire rack and serve.
Tips for a great cookie
- Make sure to use softened butter.
- Use a small ice cream scoop for even sized cookies.
- Be sure not to over bake. You want the edges to just start turning light golden brown then they are ready to come out of the oven.
Try adding in other ingredients to make different versions of this banana oatmeal cookie.
- Chocolate chips
- Butterscotch chips
- Pecans or walnuts
How to soften butter
I try to place butter out an hour before baking but sometimes I just forget.
Some tips for softening quickly:
- Cut the butter into smaller cubes. This helps soften faster.
- Grate it with a cheese grater. The smaller pieces help it soften.
- Soften for a few seconds in the microwave. This would be my last choice because it can melt completely but in a pinch it works.
How to store
They will stay good for 4-5 days if kept in an airtight container at room temperature. They do not need to be refrigerated.
To freeze, let completely cool and place in a freezer safe bag for up to 3-4 months. Thaw at room temperature.
To freeze dough, put scoops of dough on a cookie sheet and freeze solid. Place the frozen scoops in freezer safe container and freeze for up to 3 months. Thaw dough before baking.
More cookie recipes you might enjoy
- Soft Ginger Cookies – These are some of my favorite, especially over the holidays. Super soft and chewy.
- Chocolate Chip Oreo Cookies – Chocolate cookies with chocolate chips and Oreo pieces.
- Cherry Bon Bons – Sugar cookie dough wrapped around a cherry and covered in cherry glaze.
- Cinnamon Oatmeal Cookies – Chewy cookies filled with cinnamon and oatmeal.
- German chocolate chocolate chip cookies – Chocolate chip cookies topped with a German chocolate cake frosting.
- Butterscotch Cookies – These old fashioned cookies are thin and chewy with great butterscotch flavor.
***If you made this recipe, please be sure to leave a comment and rating below.
Banana Oatmeal Cookies
- 3/4 cup butter, softened
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup mashed bananas about 3
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 3 cups old fashioned oats
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
- Using an electric mixer, cream together butter, brown sugar and sugar.
- Mix in egg, vanilla and mashed bananas.
- Mix in flour, baking soda and cinnamon until combined. Stir in oats.
- Place spoonfull of mixture on cookie sheet about 1 inch apart. Bake for approximately 10 minutes. Remove from oven and let cool on wire rack.