Chewy Banana Oatmeal Cookies

These chewy banana oatmeal cookies bring together the richness of bananas and the wholesome texture of oats for a treat that feels like a warm hug in every bite. Perfect for using up ripe bananas, they deliver a sweet yet subtly spiced flavor that’s satisfying any time of day.

I first made these on a lazy Sunday afternoon when a bunch of spotty bananas needed rescuing. Since then, they have become a favorite in our household, especially when I want a simple homemade snack that feels special.

Ingredients

• Unsalted butter: one cup softened to bring a creamy richness and help bind the dough choose good quality for the best flavor
• Golden brown sugar: three quarters cup for a deeper caramel note that complements the bananas
• Granulated sugar: half a cup adds balance and sweetness without heaviness
• Vanilla extract: one teaspoon to boost all the warm flavors and add subtle complexity
• Bananas: one cup mashed roughly two ripe bananas for natural sweetness and moisture the riper the better for flavor
• Eggs: two large for structure and binding
• All-purpose flour: two cups provides the body for the cookies use fresh flour for the best texture
• Baking soda: three quarters teaspoon to help the cookies rise slightly and stay tender
• Salt: half teaspoon to enhance all the flavors and cut through the sweetness
• Cinnamon: one and a half teaspoons for warmth and spice that pairs perfectly with banana
• Nutmeg: quarter teaspoon adds a gentle earthiness and complexity
• Old fashioned oatmeal: three cups for chewy texture and fiber avoid instant oats for best bite
• Semisweet chocolate chips: one cup for a touch of sweetness and melty indulgence pick good quality chips for richness

Instructions

Sift and Mix the Dry Ingredients:

Hold a fine-mesh sieve over a mixing bowl and add the flour, baking soda, salt, cinnamon, and nutmeg. Sift these together to ensure even distribution of the leavening and spices, which helps the cookies bake uniformly without pockets of baking soda or clumps of spice.

Cream Butter and Sugars:

In a large bowl, combine the softened butter with the golden brown sugar and granulated sugar. Use an electric hand mixer on medium speed to beat the mixture until it becomes creamy and fluffy. This step is key to incorporating air, which creates a lighter texture in the finished cookies.

Add Wet Ingredients:

Mash the bananas well using a fork or potato masher until mostly smooth but still a bit chunky. Add this into the butter and sugar mixture along with the eggs and vanilla extract. Beat on medium speed until all ingredients are well combined and the batter is smooth with no streaks of egg or butter remaining.

Combine Dry and Wet Mixtures:

Slowly add the sifted dry ingredients into the wet mixture. Mix on low speed to avoid overworking the dough, just until the flour disappears into the batter. Overmixing can lead to tough cookies, so keep this gentle but thorough.

Fold in Oats and Chocolate Chips:

Add the old fashioned oats and chocolate chips to the dough. Using a spatula, fold them in carefully so that the oats retain their shape and the chips are evenly distributed without melting or breaking. The oats contribute chewiness and texture while the chips add sweet pockets of gooey delight.

Shape and Bake:

Line a baking sheet with parchment paper to prevent sticking and ensure even baking. Use a medium cookie scoop or tablespoon to scoop mounds of dough onto the sheet, spacing them a few inches apart. You can roll the dough lightly into balls with your hands for uniform shape and optionally press extra chocolate chips on top for presentation. Bake in a preheated oven at 350 degrees Fahrenheit for 8 to 9 minutes. The cookies will still be soft in the center but set around the edges. Let cool on the sheet for 5 minutes before transferring to a wire rack to finish cooling.

I especially love how the bananas keep these cookies soft days after baking making them stand apart from typical oatmeal cookies. The first time I shared these, my niece asked if they were made with special ingredients – she loved how homey and comforting they tasted.

Storage Tips

Store these cookies in an airtight container at room temperature for up to five days to keep them soft and chewy. If you want to keep them longer, pop them into the freezer in a sealed container or a zip-top bag for up to three months. To enjoy, thaw overnight on the counter or warm briefly in the microwave for a few seconds. This little trick brings the cookies back to their freshly baked softness.

Ingredient Substitutions

For a dairy-free version swap the butter for coconut oil or a plant-based margarine. Use gluten free all-purpose flour if you need them gluten free but make sure it contains xanthan gum for structure. If you prefer nut flavors, chopped walnuts or pecans make a nice addition to swap or mix in with chocolate chips.

Serving Suggestions

These cookies are a perfect snack with a glass of cold milk or your favorite coffee for breakfast on the go. They also make a wonderful afternoon pick-me-up or a wholesome dessert after dinner. Try them crumbled on top of vanilla ice cream or yogurt to add texture and flavor.

Seasonal Adaptations

In fall sprinkle in extra cinnamon and add chopped dried cranberries for a festive seasonal twist. During summer boost the fruitiness by tossing in some chopped toasted walnuts and swapping chocolate chips for white chocolate chunks. Winter calls for warming spices so increase cinnamon to two teaspoons and add a pinch of ground cloves or ginger for a cozy seasonal flavor.

These cookies deliver a perfect balance of flavor and texture that’s hard to resist. Enjoy baking and sharing them with your loved ones!

FAQs about Recipes

→ What makes these treats chewy?

The combination of softened butter, brown sugar, and ripe bananas creates a moist, tender texture that keeps these bites soft and chewy.

→ Can I substitute the all-purpose flour with whole wheat?

Yes, whole wheat flour can be used, but it may result in a denser texture. Adjust liquids slightly if needed.

→ How do the spices affect the flavor?

Cinnamon and nutmeg add warmth and depth, complementing the sweetness of banana and chocolate chips perfectly.

→ Is old fashioned rolled oats important here?

Rolled oats add heartiness and texture, contributing to the chewy consistency and a satisfying bite.

→ Can I omit the chocolate chips?

Absolutely, omitting chocolate chips will emphasize the banana and oatmeal flavors and reduce sweetness.