If you’re on a quest for the ultimate baked treat that’s both comforting and just a little bit nostalgic, Chewy Banana Oatmeal Cookies are the answer. These cookies are incredibly soft in the center with just enough oat-crisp around the edges, giving you the best of both worlds. Their banana flavor is perfectly balanced by warm cinnamon, gooey chocolate chips or pops of sweet raisins, and the irresistible crunch of nuts. Trust me, they don’t just fill your kitchen with heavenly aroma — they fill your recipe box with a go-to favorite for any occasion.
Ingredients You’ll Need
The beauty of Chewy Banana Oatmeal Cookies lies in their simplicity. Each ingredient plays a key role in building the tender texture, rich flavor, and golden color that set these cookies apart. Don’t skip the classics — they all work together in delicious harmony!
- All-purpose flour: Delivers just the right structure so your cookies hold together but stay tender.
- Baking soda: Ensures a gentle lift for a softer, chewier bite.
- Ground cinnamon: Adds warmth and depth, pairing beautifully with banana and oats.
- Salt: Enhances overall flavor while balancing sweetness.
- Unsalted butter, softened: The foundation for a creamy, rich dough that bakes up perfectly.
- Granulated sugar: Brings sweetness and a touch of crispness to the edges.
- Packed light brown sugar: Boosts moisture and deepens caramel notes for extra chewiness.
- Large egg: Binds everything together and gives the cookies their delightful texture.
- Vanilla extract: Invites a soft, sweet aroma that rounds out the flavors.
- Ripe banana, mashed (about 1/2 cup): The star ingredient — it keeps the cookies chewy and infuses each bite with natural sweetness.
- Old-fashioned rolled oats: Provides signature texture that makes these cookies so satisfying.
- Chopped walnuts or pecans (optional): For nutty crunch and extra richness.
- Raisins or chocolate chips (optional): Customize for your sweet tooth or swap in dried fruit for a fruity finish.
How to Make Chewy Banana Oatmeal Cookies
Step 1: Prep Your Baking Sheet and Oven
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper — this little step prevents sticking and makes cleanup a breeze. Having everything ready before you start mixing means you can bake the cookies right away for optimal chewiness.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt. This helps evenly distribute everything, especially the baking soda and spices, so your Chewy Banana Oatmeal Cookies bake up with just the right lift and flavor in every bite.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, cream the softened unsalted butter with both the granulated sugar and brown sugar. Beat them until the mixture is light and fluffy — this aerates the dough and is key for those classic chewy, not cakey, cookies. Take your time; the fluffier the butter mixture, the better the cookie base.
Step 4: Add Egg, Vanilla, and Banana
Beat in the egg and vanilla extract until everything’s smooth and glossy. Next, fold in the mashed ripe banana. The banana not only adds scrumptious flavor, but it also locks in moisture, helping the cookies stay soft for days.
Step 5: Combine Wet and Dry Ingredients
Gently add your whisked dry mixture to the wet ingredients. Stir just until combined — over-mixing can make cookies tough. You want the dough to come together in a thick, slightly sticky mass, but don’t fuss if you see a few streaks of flour.
Step 6: Stir in Oats and Add-ins
Fold in the old-fashioned oats until they’re evenly distributed throughout the dough. If you’re adding nuts, raisins, or chocolate chips, now’s the time! These mix-ins add wonderful bursts of flavor and texture to your Chewy Banana Oatmeal Cookies.
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, leaving about 2 inches between each cookie. Bake for 10–12 minutes, until the edges are golden and the centers look just set but still soft. Resist the urge to overbake — the magic happens from that chewy-middle, golden-edge finish.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes. This helps them firm up and set without losing moisture. Transfer to a wire rack to cool completely. It’s hard to wait, but this makes them easy to handle and even more delicious to devour!
How to Serve Chewy Banana Oatmeal Cookies
Garnishes
For a truly tempting tray, sprinkle freshly baked cookies with a dusting of cinnamon sugar, a drizzle of melted chocolate, or even a handful of extra oats before baking. This simple touch makes each Chewy Banana Oatmeal Cookie look straight out of a bakery display case.
Side Dishes
Pair your cookies with a cozy mug of chai, a cold glass of milk, or even a scoop of vanilla ice cream for the ultimate treat. They also complement a fruit salad beautifully — great for brunch spreads or afternoon snacks!
Creative Ways to Present
These cookies make fantastic edible gifts. Stack them in clear bags tied with a ribbon, or pack them in decorative tins for a homemade present anyone would love. For gatherings, serve them on a pretty wooden board or with a variety of add-ins to inspire cookie customization parties!
Make Ahead and Storage
Storing Leftovers
Chewy Banana Oatmeal Cookies stay soft and fresh for up to four days if kept in an airtight container at room temperature. Add a slice of sandwich bread to the container to help lock in extra moisture and keep them at their chewy best!
Freezing
Want to save some for later? Place cooled cookies in a freezer-safe bag or container, separating layers with parchment. They freeze beautifully for up to three months, so you’ll always have a sweet pick-me-up on hand.
Reheating
If you love a warm cookie, pop one or two in the microwave for about 10 seconds straight from the storage container or 20-30 seconds from frozen. This brings back that just-baked softness and makes your Chewy Banana Oatmeal Cookies taste fresh from the oven.
FAQs
Can I use instant oats instead of old-fashioned oats?
Old-fashioned rolled oats give the cookies their signature chewy texture and nutty bite. Instant oats will work in a pinch, but you might end up with a softer, less textured result.
How ripe should the banana be?
The riper, the better! Overripe bananas (with brown speckles or spots) lend maximum sweetness and moisture, perfect for Chewy Banana Oatmeal Cookies.
Can I skip the nuts and add more chocolate or raisins?
Absolutely. The mix-ins are totally customizable, so use extra chocolate chips, more raisins, or even try dried cranberries or coconut flakes for a personal twist.
What’s the secret to making the cookies extra chewy?
Slightly underbaking is the best trick. Pull the cookies when the edges are golden but the centers still look a bit soft. They’ll set up as they cool, resulting in ultimate chewiness.
Can I double the recipe?
Yes! This recipe doubles beautifully for parties, weekends, or freezing extra dough. Just be sure to mix each step thoroughly so everything stays properly combined as you scale up.
Final Thoughts
There’s something magical about a batch of freshly baked Chewy Banana Oatmeal Cookies — they’re the kind of treat that’s just as good shared with friends as they are savored solo with a good book. Let these cozy, chewy cookies become a new favorite in your kitchen, and don’t forget to share the joy with those you love!
Print
Chewy Banana Oatmeal Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Chewy Banana Oatmeal Cookies are a delightful treat that combines the sweetness of ripe bananas with hearty oats and warm cinnamon. Easy to make and even easier to enjoy, these cookies are perfect for a quick snack or dessert.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed (about 1/2 cup)
Mix-ins (Optional):
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Mix Wet Ingredients: In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and mashed banana.
- Combine and Bake: Stir in the dry ingredients until just combined, then fold in the oats and any optional add-ins. Drop rounded tablespoons of dough onto the baking sheet and bake for 10-12 minutes until golden.
- Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra chewiness, slightly underbake and let the cookies set on the baking sheet.
- Store in an airtight container for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
