banana oatmeal cookies Archives - Family Cookie Recipes

BANANA OATMEAL COOKIES

Nellie — Tue, 21 May 2024 14:57:11 +0000

Banana Oatmeal Cookies are soft and chewy, made with banana pudding mix and fresh bananas. This is an easy banana oatmeal cookie recipe with tons of flavor!

Oatmeal cookies are a favorite of mine, but I like trying different variations as well. I had some ripe bananas in my kitchen and decided that they would be good in cookies. The results are kind of like banana bread but in cookie form. The cookies have tons of flavor and the consistency is perfect – these cookies definitely didn’t last long in my house!

Our readers love them too!

Ingredients in Banana Oatmeal Cookies

Butter– I always use salted butter, but unsalted works fine too! Make sure it is softened to room temperature before making the cookies.

Butter-flavored shortening – Using shortening and butter helps to make the cookies soft and keeps the consistency perfect.

Brown sugar and granulated sugar – Light brown sugar works best. Make sure your brown sugar is fresh (not dry and hard) for best results.

Eggs – I always use large eggs. Two eggs will bind all of the other ingredients together.

Vanilla extract – The higher the quality of vanilla, the better!

Banana cream pudding mix – You will need one small box (3.4 oz) of instant banana cream pudding mix to add to the cookie dough.

Banana – Adding a banana intensifies the banana flavor in the cookies. Use an overripe banana and mash with a fork before adding to the recipe.

Flour – I always just use all-purpose flour in cookies, but I’m guessing an oat flour or gluten-free substitute would work well in this recipe as well!

Baking soda – This is the leavening agent in the cookies. For best results, make sure that the baking soda isn’t old or expired.

Cinnamon – A little bit of cinnamon tastes so good with the banana!

Salt – Just a little bit of salt helps all of the other flavors to pop.

Oats – I usually use old-fashioned oats in this recipe because I like my oatmeal cookies a little bit chewier, but you can use quick oats if you’d like. Or even a combination of the two!

How to make Banana Oatmeal Cookies

Preheat oven to 350°.

In a large bowl, cream together the butter, shortening, brown sugar, and white sugar. Beat for 2-3 minutes.

Add the eggs and vanilla and beat for another 1-2 minutes.

Add in the pudding mix and banana and mix again.

In a separate bowl, combine the flour, baking soda, cinnamon and salt. Add this mixture to the wet ingredients and mix just until combined.

Add in the oats and stir in with a spoon, just until barely combined.

Drop by rounded tablespoonfuls onto prepared cookie sheets (I like to line them with silicone baking mats or parchment paper, but you can lightly grease them instead).

Bake for 9-11 minutes or until the edges just barely begin to turn a light golden brown. Don’t overbake unless you like crispy cookies!

Banana Oatmeal Cookies

Banana Oatmeal Cookies are soft, chewy, and made with banana pudding mix and fresh bananas! Easy oatmeal cookie recipe with a ton of banana flavor!

Course Cookies

Cuisine American

Keyword Banana Oatmeal Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 150kcal

Author Jessica & Nellie

Ingredients

½ cup butter
½ cup butter flavored shortening
1 cup light brown sugar
½ cup sugar
2 eggs
1 tsp vanilla extract
1 small box 3.4 oz instant banana cream pudding mix
1 banana smashed
2 cups flour
1 tsp baking soda
½ tsp ground cinnamon
½ tsp salt
3 cups rolled oats

Instructions

Preheat oven to 350°.
In a large bowl, cream together the butter, shortening, brown sugar, and white sugar. Beat for 2-3 minutes.
Add the eggs and vanilla and beat for another 1-2 minutes.
Add in the pudding mix and banana and mix again.
In a separate bowl, combine the flour, baking soda, cinnamon and salt. Add this mixture to the wet ingredients and mix just until combined. Add in the oats and stir in with a spoon, just until barely combined.
Drop by rounded tablespoonfuls onto prepared cookie sheets (I like to line them with silicone baking mats or parchment paper, but you can lightly grease them instead).
Bake for 9-11 minutes or until the edges just barely begin to turn a light golden brown. Don’t overbake unless you like crispy cookies!

Nutrition

HOW TO MAKE THE BEST OATMEAL COOKIES:

After trying out multiple oatmeal cookie recipes over many years, I have picked up several important tips for making the absolute BEST Oatmeal Cookies!

Preheat the oven. This will help your cookies turn out right every time!
Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
Don’t overbake the cookies – when I take mine out of the oven, they still look slightly underbaked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!

HOW DO YOU SOFTEN BUTTER TO ROOM TEMPERATURE?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes.

My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.

WHY DO MY OATMEAL COOKIES BURN ON THE BOTTOM BUT AREN’T DONE IN THE MIDDLE?

If your cookies are always burning on the bottom, it is probably a cookie sheet issue! If you are using really dark cookie sheets, the bottoms of your baked goods will tend to burn before they are actually cooked all the way through. If you use a lot of cooking spray, the same result can happen. I prefer to use lighter colored non-stick pans so that I don’t have to use cooking spray at all. As mentioned above, I have been converted to silicone baking mats over the last couple of years and I love how easy it is for cookies to come off the tray – no sticking ever!

WHAT KIND OF OATS ARE BEST IN OATMEAL COOKIES?

You can use quick oats or old-fashioned oats in your cookies- it comes down to personal preference. I love using old-fashioned oats in this recipe, but it’s totally up to you and what type of oats you have in your pantry! If you use all quick oats, the cookies will end up being a little bit more dense and a little bit puffier. I like the texture of old-fashioned/rolled oats because it makes the cookies a little bit chewier (and also like I am eating real oatmeal which makes it easier for me to justify eating a few of these for breakfast!). You can even use a combination of both types if you’d like!

More delicious oatmeal cookie recipes to try:

Short on time? These 5-Ingredient Monster Cookies are so simple to make…and these Microwave Oatmeal Chocolate Chip Cookies are ready in less than 5 minutes!
Oatmeal is perfect for no-bake cookies, and no-bake cookies are wonderful if you don’t feel like baking! No-Bake Oatmeal Raisin Cookies, Lemon Oatmeal No-Bake Cookies, and Nutella No-Bake Cookies are some of our favorites!
If you love bananas in oatmeal cookies, you’ve got to try some other types of fruit too! Lemon Oatmeal Cookies are packed with lemon flavor and Raspberry Oatmeal Cookies and Blackberry Oatmeal Cookies are favorites too!

Banana Oatmeal Cookies are soft, chewy, and made with banana pudding mix and fresh bananas! Easy oatmeal cookie recipe with a ton of banana flavor!

The post BANANA OATMEAL COOKIES appeared first on Family Cookie Recipes.

BANANA CHOCOLATE CHIP OATMEAL COOKIES

Jessica — Thu, 28 Apr 2022 05:58:00 +0000

Banana Chocolate Chip Oatmeal Cookies are soft, chewy, and bursting with incredible flavor. These banana oatmeal cookies are not only delicious, but they’re also a healthier alternative to traditional cookies!

These Banana Oatmeal Chocolate Chip Cookies are a delightful treat that combines the sweetness of ripe bananas with the richness of chocolate chips and the heartiness of oatmeal. Make these banana oatmeal cookies for a perfect snack for any time of day, whether you’re looking for a quick breakfast on the go, a mid-afternoon pick-me-up, or a sweet dessert after dinner.

Chocolate Chip Banana Cookies

Ripe bananas are not just for banana bread anymore, thanks to this recipe you can use up those ripe bananas in a new and delicious way! If you have never turned the ripe bananas on your counter into a batch of delicious chocolate-infused cookies the there is no time like the present to try! The faster you whip up a batch of these banana chocolate chip oatmeal cookies the faster you can fall in love with a new recipe.

The bananas add natural sweetness, which means you can use less sugar in the recipe. The oatmeal provides fiber, which can help keep you feeling full and satisfied. And the chocolate chips add a touch of indulgence without adding too many calories. This recipe is a healthier dessert option that leaves you satisfied without all the guilt!

Banana Oatmeal Chocolate Chip Cookies Ingredients

Bananas: You will need ½ cup of mashed ripe bananas for this recipe. This is equal to about 2 medium-sized bananas.

Sugars: Add in ½ cup of both brown sugar and granulated white sugar for this recipe. If you can help it, try not substitute one for the other as using both of these sugars help make these into buttery and soft cookies. Using all granulated can be done but the cookies will not have the same flavor that we are after here.

Butter: Use ½ cup of unsalted butter, softened, for this cookie dough to give it the fats needed to be moist and rich in taste.

Vanilla extract: You will need 1 teaspoon of vanilla extract to help enhance the flavors in these cookies.

Egg: For great cookie texture, add in 1 large egg to this dough.

Flour: You need 1 ½ cups of all-purpose flour for the structural base of this cookie dough recipe.

Oats: Use 2 cups of quick oats or old-fashioned oats for these cookies. Using old fashion oats will give you a chunkier cookie texture, that is what we used for this recipe.

Leavening agents: Using 1 teaspoon of each baking soda and baking powder will help these cookies puff up nicely as they bake.

Salt: Use ½ teaspoon of salt to balance out all the different flavors in these cookies.

Chocolate chips: You will need between ½ cup and ¾ cups of semi-sweet chocolate chips for these cookies. Use more or less depending on your chocolate preference.

How to make Banana Chocolate Chip Oatmeal Cookies

Prep

Start by preheating your oven to 350 degrees F.

Then, line some baking sheets with parchment paper and set aside.

Make dough

First, in a large mixing bowl, combine the butter and both sugars with an electric mixer on low speed until smooth and creamy.

Next, add in the egg, mashed bananas and vanilla extract. Continue to mix on low speed until well combined, set the bowl aside.

In a separate small bowl, mix together the flour, baking soda, baking powder, salt, and oats with a whisk.

After that, gradually add the bowl of dry ingredients to the wet ingredients by adding ½ cup or 1 cup at a time and mixing on low speed until all is blended and well combined.

Lastly, fold in the chocolate chips and stir until just combined.

Bake

Continue to scoop the dough into 2 tablespoons-sized portions and roll into balls. Place them onto your prepared cookie sheet with 2 inches of space between each. Do not press the cookies down.

Proceed to place them in the preheated oven and bake them for 11-13 minutes.

Serve

When the cookies have finished baking they will have a soft center inside. Allow for the cookies to cool to finish cooking and set up. It’s best to let the cookies cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Serve immediately and enjoy!

Tips & Variations

Use ripe bananas: The riper the bananas, the sweeter and more flavorful they will be in the cookies. Look for bananas that have brown spots on the skin, as this indicates they are fully ripe.
Add nuts or dried fruit: For some added texture and flavor, consider adding chopped nuts or dried fruit to the cookie dough. Walnuts, pecans, or dried cranberries are all great options.
Adjust the sweetness: Depending on personal preference, you can adjust the amount of sugar in the recipe. For a sweeter cookie, use more brown sugar. For a less sweet cookie, reduce the amount of sugar or use a sugar substitute.
Experiment with spices: To add some warmth and depth of flavor to the cookies, consider adding spices like cinnamon, nutmeg, or ginger to the dough.
Use different chocolate: While chocolate chips are the traditional choice for these cookies, you can experiment with different types of chocolate. Dark chocolate, milk chocolate, or even white chocolate can all be used in place of chocolate chips.
Make them gluten-free: To make these cookies gluten-free, simply use certified gluten-free oats and a gluten-free flour blend in place of all-purpose flour.

BANANA CHOCOLATE CHIP OATMEAL COOKIES

Banana Chocolate Chip Oatmeal Cookies are soft, chewy, and bursting with incredible flavor. These banana oatmeal cookies are not only delicious, but they're also a healthier alternative to traditional cookies!

Course Cookies, Dessert

Cuisine American

Keyword Banana Chocolate Chip Oatmeal Cookies

Prep Time 15

Cook Time 13

Total Time 30

Servings cookies

Calories 224kcal

Author Jessica & Nellie

Ingredients

½ cup ripe banana mashed- about 2 medium bananas
½ cup brown sugar
½ cup white sugar
½ cup unsalted butter softened
1 tsp vanilla extract
1 large egg
1 ½ cup all purpose flour
2 cups quick oats or old fashioned oats old fashioned oats for a more chunky cookie
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ – ¾ cup semi sweet chocolate chips ½ is usually enough but if you want to intensify chocolate flavor add 3/4 cup

Instructions

Prep: Preheat oven to 350 F. Then, line some baking sheets with parchment paper and set aside.
Cookie dough: First, in a large mixing bowl, combine the butter and both sugars with an electric mixer on low speed until smooth and creamy.
Next, add in the egg, mashed bananas and vanilla extract and continue to mix on low speed until well combined. Set the bowl aside.
In a separate small bowl, mix together the flour, baking soda, baking powder, salt, and oats with a whisk.
After that, gradually add the bowl of dry ingredients to the wet ingredients by adding ½ cup or 1 cup at a time and mixing on low speed until all is blended and well combined. Lastly, fold in the chocolate chips and stir until just combined.
Bake: Proceed to scoop the dough into 2 tablespoons-sized portions and roll into balls. Place them onto your prepared cookie sheet with 2 inches of space between each. Do not press the cookies down.
Bake in the oven for 11-13 minutes.
Serve: When the cookies have finished baking they will have a soft center inside. Allow for the cookies to cool to finish cooking and set up.
It's best to let the cookies cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely. Serve immediately and enjoy!

Notes

These cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

How long are banana chocolate oatmeal cookies good for?

These cookies should be kept stored in an airtight container in the fridge for up to a few days (about 3 or 4) for best-tasting results. You can always reheat them for a few seconds in the microwave or place them into the oven for a minute or two to warm up and taste fresh again. These are cookies that taste incredible while warm!

Can I use frozen bananas for these cookies?

Yes, if you have frozen ripe bananas, feel free to use them for these cookies. You will want to make sure that the bananas have thawed completely and are at room temperature before using. If there is liquid inside of the bag or container where the bananas we’re stored, discard it. This added liquid will throw off the wet/dry ratio in the dough. If needed, you can add a tablespoon or two of milk or water to the cookie dough to get the consistency right if the dough ends up too dry when mixing.

What is the difference between oats in cookies?

Old fashioned oats are larger and have been very lightly processed meaning that they still hold a true oat shape and have a harder texture. Quick-cooking oats have been heavily processed and no longer look like oats because they’ve pretty much been chopped into much smaller pieces so that they can cook more quickly. When used in baked goods quick oats usually blend into the background more for a softer cookie while old-fashioned oats remain chewy.

This picture feels like it was taken forever ago and it was taken just last month! Ha! Dang, people always told me kids grow up fast, but it hasn’t really hit me until this past year. I love getting a front row seat to watching these amazing humans learn and grow!

Check out these other great ripe banana cookie recipes:

Every bite of these Banana Chocolate Chip Oatmeal Cookies is comforting and delicious. These banana oatmeal cookies are chewy, sweet cookies, packed with incredible flavors and texture! You are going to want to share them with all of your family and friends.

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