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Chewy Banana Oatmeal Cookies

Irresistibly Chewy Banana Oatmeal Cookies You’ll Love

These Chewy Banana Oatmeal Cookies combine wholesome ingredients for a delightful treat that satisfies cravings.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings: 24 cookies
Course: easy cookies
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup butter, softened adds richness for that irresistible chewy texture
  • ¾ cup brown sugar contributes to moisture and depth of flavor
  • ½ cup granulated sugar balances sweetness and helps achieve a lovely golden color
  • 2 overripe bananas, mashed the star ingredient that ensures a moist and banana-filled treat
  • 2 large eggs binds the ingredients together while providing a fluffy consistency
  • 1 teaspoon vanilla extract enhances the overall flavor profile with its warm aroma
For the Dry Ingredients
  • 1 ½ cups all-purpose flour gives the cookies structure while maintaining chewiness
  • 1 teaspoon baking soda acts as a leavening agent, helping cookies rise beautifully
  • ¼ teaspoon salt a touch of salt enhances the sweetness and balances flavors
  • ¾ teaspoon cinnamon adds warmth and nostalgia, perfectly complementing the bananas
  • ½ teaspoon nutmeg brings a subtle complexity that dances alongside the cinnamon
  • 3 cups old-fashioned oats provides hearty texture, making every bite satisfying
For the Add-ins
  • 1 cup chocolate chips the sweet surprise that melts beautifully in each chewy cookie

Equipment

  • Mixing Bowl
  • stand mixer
  • Baking sheet
  • Parchment paper
  • Cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
  3. Add the mashed bananas, eggs, and vanilla extract to the creamed mixture and blend until well combined and smooth.
  4. In a separate bowl, sift together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg, then gradually add to the wet mixture while mixing on low speed.
  5. Gently fold in the oats and chocolate chips using a spatula, being careful not to overmix.
  6. Using a medium cookie scoop, portion mounds of dough onto the prepared baking sheet, ensuring about 2 inches between each mound.
  7. Bake the cookies for 8 to 9 minutes until edges are golden and centers are still soft.
  8. Let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 90mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg

Notes

For maximum chewiness, use overripe bananas with lots of brown spots. Avoid overmixing and keep watch on baking time to maintain texture.

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