These Moist and Chewy Banana Oatmeal Cookies are hands down the best banana flavored cookie I’ve ever had. Not only are they moist and chewy for days, they are unmistakably banana-y!
Moist and Chewy Banana Oatmeal Cookies
Banana can be one of those flavors that can get lost when you bake with it. It can be really subtle flavor. It always bums me out when that happens, because I LOVE the taste of banana. And so does the hubs.
So when good flavored banana treats come along, we go a little crazy for them.
These cookies make the list of banana things to go crazy for. Without a doubt. Its a tie between them and my banana bread recipe!
And they’re so moist, they almost melt in your mouth. Plus, with both banana and oats in them, they’re basically healthy, right? 😉 And perfect for breakfast!
Making them is just as easy as eating them.
You’ve got the usual suspects – butter, brown sugar, white sugar, an egg, vanilla and mashed bananas. You start by mixing all those lovely ingredients together.
I must warn you. The smell of that mixture – with the banana – is intoxicating. The hubs was in the kitchen making the dough with me (we made a deal that included him baking with me) and we both had to work hard to not put our faces, or a straw, straight into it.
Then you add all the dry ingredients (which means you only use one bowl – yay!) and mix it all together!
To bake them, spoon out about a tablespoon of dough and make a thick disc, rather than a ball. They spread a bit when baking, so don’t put them too close together. Bake them for about 10-12 minutes for a nice, moist cookie. So yummy!
One other thing I love about this recipe is where it came from.
My grandmother (my dad’s mom) passed away in 2008. After I started baking a lot a few years ago, my uncle gave me her cookbook that he’d had and didn’t use. I’ve had it on my list to make a number of her desserts ever since.
My dad and I made her gaufrettes (a French cookie – my great grandparents were French) a year or so ago. It was a tradition for my grandmother to make them every Christmas! She gave everyone a big tin of them, which was quite a feat with 6 sons.
I now know just how much of a feat it was! My goodness. She made them with a traditional gaufrette iron that goes over an open flame. My dad and I had them on the stove. They cook very quickly and you have to be precise. Too little time and they kind of disintegrated into the iron. Too long and they burned into the iron and we had to wash it out.
My dad was pouring the batter and removing the cookies, I was working the iron, the hubs was timing things. It took quite a few tries to get it right, but they were so good! I’ve tried to make them again on my own and it never works. I’d love to share the recipe, but the dang irons are so hard to find. And expensive. At some point, I’d like to just make a cookie with the same gaufrette flavor.
For now though, I’m sharing these cookies. I don’t think I ever had them when she made them, but they are from her book.
It’s such a fun recipe book to look through, too. There are so many handwritten pages, clippings and newspaper recipes that were taped into the book. I love the way they used to write recipes in the paper – they had the person who submitted it’s name and cute little stories. It’s so fun to read through them! What a different time in the world!
Anyways, I don’t really know where this recipe came from. The paper looks like it was on a flier from their square dancing group or something (they were big into square dancing). It’s definitely from West Virginia, where they lived.
Either way, I’m so glad to finally share a recipe from her book with you! I made a few changes to make them thicker and puffier and they are delicious. There will be more to come from her recipe book, but for now enjoy the banana. 🙂
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Soft and Moist Banana Cake
Moist and Chewy Banana Oatmeal Cookies
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
- Yield: 34-36 Cookies
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Moist and Chewy Banana Oatmeal Cookies are hands down the best banana flavored cookie I’ve ever had. Not only are they moist and chewy for days, they are unmistakably banana-y!
Ingredients
- 3/4 cup salted butter, softened (I use Challenge Butter)
- 1 cup brown sugar, packed
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup mashed bananas
- 1 1/2 cups all purpose flour
- 1 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp ground cloves
- 2 tsp cornstarch
- 3 cups old fashioned oats
Instructions
1. Mix together butter, brown sugar, sugar, egg, vanilla extract and mashed bananas until well combined.
2. Add flour, cinnamon, baking soda, cloves and cornstarch and mix until combined.
3. Stir in oats.
4. Preheat oven to 350 degrees.
5. Spoon tablespoons of dough onto a cookie sheet covered with parchment paper. Flatten dough a little bit, into thick discs. They will spread a little when baked.
6. Bake for 10-12 minutes or until edges just start to golden.
7. Remove from oven and cool on cookie sheet for 3-4 minutes, then move to cooling rack to finish cooling.
Nutrition
- Serving Size: 1 Cookie
- Calories: 113
- Sugar: 7.5 g
- Sodium: 68.8 mg
- Fat: 4 g
- Carbohydrates: 17 g
- Protein: 1.7 g
- Cholesterol: 15.3 mg
Keywords: oatmeal cookies recipe, banana oatmeal cookies, best oatmeal cookies, easy oatmeal cookies, easy oatmeal cookies recipe, banana cookies, banana cookies with oatmeal, banana cookies recipe, healthy oatmeal cookies, healthy banana cookies
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Enjoy!
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Can you freeze these cookies or even the batter?
I’d recommend freezing the baked cookies.
Really nice banana cookie recipe. Chewy and crispy (how I like PB cookies too!) made a couple of changes. I used frozen bananas and when they aren’t frozen, they are much more liquidy than off the table old bananas. Since we don’t like nutmeg, omitted it and added 1/4 tsp cinnamon more. I also added 1 tsp espresso powder just to pull the chocolate flavor through. Added 1/2 cup cocoa over and above what dry ingredients recipe called for figuring that would help soak up a bit of the liquified banana. Since the dough was so ‘loose’ I popped the dough in the freezer for about 45 +/-minutes or until it was firmer. That made the dough much easier to shape. I also put the dough back into the freezer when not doling out cookies. ***DON’T FORGET to press the cookies down just a little. It makes a big difference as to how they bake.
Thanks for the recipe. Even with those changes I made, they turned out to be the best banana cookies I’ve ever made!
I made two batches, one for cooking and one for freezing.
Absolutely Amazing cookie!! Had to bake mine at 18 mins because my oven is very old but came out so delicious. I mashed three banana total in the recipe though could use with 2, still happy with result! I was lucky enough yesterday I got 15 bananas for $1 on the side of the road and most are prime baking bananas. 🙂
★★★★★
Great recipe, I modified just a tad,
Used plant butter, Splenda/stevia mix, truivia brown sugar, and gluten free steel oats …. Have a diabetic in the house …. Delish…. Thank you 😊
This is the best recipe ever. I reduced the sugar in half and added some dried fruit to make it more toddler-friendly.
My husband and toddler kept opening the cookie jar and eating more and more throughout the day :))) will be making more!
★★★★★
So glad you enjoyed them!
This recipe is very similar to one that I found in my mom’s (now very old) Betty Crocker cookbook, back when I was younger in the 80s. I baked all the time and this was always a hit.
My recipe uses shortening (instead of butter, same measurement), does add 1 tea salt, uses 1 cup flour (instead of 1 1/2), no cornstarch, and a bit more cloves & a bit less cinnamon… Still, based on all other recipes I searched, this was the closest.
I always baked mine in a jellyroll pan and made bars instead of cookies… always! But my daughter needs these in a cookie form. So I thought I’d see what other recipes were similar & how they baked them for pointers!
This looks great. What. Would be the recipe to make 10 to 12 cookies? Thanks, can’t wait to try!
You could try cutting the recipe in half, but you still may have a few more cookies than that and cutting an egg in half can be a little tricky. I’d beat the egg, try to measure the amount and divide it in half.
Can’t wait to make this! I only have unsalted butter. How much salt should I add to recipe?
You add about a fourth a teaspoon of salt.