These moist and chewy banana oatmeal cookies are arms down the perfect banana flavored cookie I’ve ever had. Not solely are they moist and chewy for days, they’re unmistakably banana-y!
Banana is a kind of flavors that may get misplaced whenever you bake with it. It may be a very refined taste. It all the time bums me out when that occurs, as a result of we love the style of banana.
These cookies meet the class of being FULL of banana taste. Simply the scent of this cookie dough combination with the banana in it’s intoxicating. And they’re so moist and tender, the practically soften in your mouth. They’re good for utilizing up overripe bananas and tremendous simple to make. You don’t even want a mixer!
That is a kind of quaint recipes that everybody loves. It’s initially from my grandmother’s cookbook. Her ebook is filled with newspaper clippings with recipes and the names of those that submitted and shared them with the paper. I simply like it. Such a distinct time on this planet. Now we discover every part on-line!
These cookies make the record of banana issues to go loopy for. Certainly, it’s a tie between them and my Banana Bread Recipe! Or, possibly they’re tied with my Banana Cupcakes or Banana Chocolate Chip Layer Cake. Then there’s my Selfmade Banana Pudding — I simply can’t determine. Banana desserts are simply so tempting.
- Texture. These cookies are tremendous comfortable and tender and so they keep that method for a number of days.
- Nutritious. With each banana and oats in these cookies, they’re full of vitamins. I like them on busy mornings once I want breakfast on the go!
- Simple to make. Making these tasty banana cookies is simply as simple as consuming them. They’d be nice to make with youngsters! You’ll be able to combine every part in a single bowl. Which means much less clear up, and that’s all the time an excellent factor.
- Grandma’s recipe. One more reason this recipe is further particular is as a result of I bought if from my grandmother (my dad’s mother). She handed away in 2008. Just a few years after she handed, once I began baking rather a lot, my uncle gave me her cookbook. This recipe was tucked inside it, and it brings again so many particular reminiscences. I made a couple of adjustments to her unique recipe to make the cookies thicker and softer, however they’re primarily the identical as grandma used to make.
What You’ll Want
- All-purpose flour: Be sure you measure your flour. An excessive amount of flour and also you’ll find yourself with dry cookies, too little and so they’ll get runny.
- Baking soda: Somewhat baking soda provides the cookies a light-weight, fluffy texture.
- Floor cinnamon & cloves: These heat spices properly praise the banana.
- Salt: Helps to reinforce the flavors and spices within the cookie dough batter.
- Cornstarch: This is among the secret components for this recipe. Cornstarch provides the cookies a chewy texture, helps them not over unfold and offers them a stunning comfortable texture.
- Unsalted butter: I extremely suggest utilizing unsalted butter as a result of it lets you management the saltiness of the cookies. Nevertheless, salted butter can even work, however you’ll wish to pass over the remainder of the salt within the recipe.
- Sugar: Utilizing each granulated sugar and brown sugar provides the cookies a deep, richer taste. The brown sugar additionally supplies further moisture.
- Egg: You’ll want 1 egg to bind all of your components collectively.
- Vanilla extract: You’ll be able to’t go flawed including somewhat vanilla to banana cookies.
- Bananas: Be sure to make use of overripe bananas for the perfect taste. They need to have loads of brown spots, however not be fully brown and practically falling aside. In the event that they don’t maintain collectively anymore, they’re most likely too ripe and your cookies might not prove properly.
- Oats: This recipe initially known as for old school rolled oats however after some kitchen testing, I made a decision I like fast 1-minute oats higher. The feel of the cookies is somewhat softer whenever you use fast oats, however both will work.
Right here’s a fast take a look at tips on how to make this banana cookie recipe. Don’t neglect to scroll to the recipe card beneath for extra detailed directions.
- Put together the dry components. Add the flour, baking soda, cinnamon, cloves, salt and cornstarch to a medium sized bowl and whisk collectively. Put aside.
- Mix the butter and sugars. Add the melted butter and sugars to a big bowl and whisk to mix.
- Add the egg and vanilla. Whisk the egg and vanilla extract into the creamed combination till properly mixed.
- Add the mashed bananas: Add the mashed bananas to the creamed combination and whisk collectively till properly mixed.
- Add dry components. Stir the dry components into the batter and blend till simply mixed.
- Add the oats. Pour within the oats and fold collectively till properly mixed.
- Type the dough balls. Create cookie dough balls which are 1 ½ tablespoons in dimension.
- Refrigerate (optionally available). If desired, chill the dough balls within the fridge for 2-3 hours or in a single day. The longer they’re refrigerated, the stronger the banana taste will likely be.
- Put together to bake. Whenever you’re able to bake the cookies, preheat the oven to 350 levels Fahrenheit, line a cookie sheet with a silicone baking mat or parchment paper and organize the cookie dough balls on the baking sheet. (No must deliver the cookies to room temperature. You’ll be able to bake them instantly after pulling them from the fridge.)
- Bake. Place within the oven and bake for about 10 minutes.
- Cool. Enable cookies to chill on the baking sheet for about 5 minutes earlier than shifting them to a cooling rack lined with parchment paper.
Ideas for Success
These easy options will assist information you thru the method of constructing these cookies. Verify them out to make the perfect banana cookies.
- Measure fastidiously. Correct measuring of the flour and sugar performs an enormous roll in figuring out how a lot your cookies will unfold throughout the baking course of. So, measure fastidiously. If you wish to obtain the right mild, chewy texture, try my tutorial on The way to Measure Flour Appropriately. It’s greatest to make use of a meals scale, however for those who don’t have one, use the spoon and degree methodology. No matter you do, don’t pack the flour into the measuring cup.
- Use fast oats. The largest change I made once I up to date this recipe was switching from old school oats to fast 1-minute oats. You’ll be able to completely use both, however I actually like the best way 1-minute oats take up extra moisture. The cookies not solely unfold rather less, however in addition they develop a softer texture, which I like. In case you determine to make use of old school oats simply keep in mind that they gained’t take up as a lot moisture (and will unfold extra), and the cookies will prove somewhat firmer with a bit extra texture.
- Make this recipe with overripe bananas. Be sure to make use of overripe bananas for the perfect taste and texture. They need to be comfortable on the surface and simple to mash whenever you peel them. They need to additionally scent appetizing. Overripe bananas may have loads of brown spots, however not be fully brown or practically falling aside. In the event that they don’t maintain collectively anymore, they’re most likely too ripe and your cookies gained’t bake correctly.
- Refrigerate the cookie dough balls. You don’t need to refrigerate them (they’ll nonetheless style wonderful), however I extremely suggest refrigerating them not less than 2-3 hours; in a single day is even higher. Refrigeration helps the dry components absorb extra moisture, which helps them unfold much less. It additionally permits the flavors to permeate the cookie dough higher. Cookies refrigerated in a single day may have the strongest banana taste.
- Use parchment paper. These cookies generally is a little sticky from all of the moisture and sweetness within the bananas. You’ll wish to line your cooling racks with parchment paper. In the event that they keep on with the parchment paper after cooling (and so they most likely will), simply give them somewhat twist earlier than lifting them. They’ll come proper off.
Retailer the cookies in an air-tight container at room temperature. If you’re going to stack them in a container, put parchment between the layers so the cookies don’t stick to one another. These cookies are greatest if eaten inside 4-5 days.
Extra Banana Recipes
In case you’re like me, desserts with bananas are all the time a good suggestion. Listed here are a few of my different favourite recipes that includes bananas.
Recipe
Prep Time: 20 minutes
Chill Time: 2 hour
Cook dinner Time: 10 minutes
Complete Time: 2 hours half-hour
Yield: 35-40 Cookies
Class: Dessert
Methodology: Oven
Delicacies: American
Description
These Moist and Chewy Banana Oatmeal Cookies are arms down the perfect banana flavored cookie I’ve ever had. Not solely are they moist and chewy for days, they’re unmistakably banana-y!
Components
- 1 1/2 cups (195g) all-purpose flour (measured precisely)
- 1 tsp baking soda
- 1 1/2 tsp floor cinnamon
- 1/4 tsp floor cloves
- 1/2 tsp salt
- 2 tsp cornstarch
- 3/4 cup (168g) unsalted butter, melted
- 1 cup (225g) packed brown sugar
- 1/2 cup (104g) sugar
- 1 massive egg
- 1 tsp vanilla extract
- 1 cup (240ml) mashed over ripe bananas
- 3 cups (240g) fast 1-minute oats
Directions
- Add the flour, baking soda, cinnamon, cloves, salt and cornstarch to a medium sized bowl and whisk collectively. Put aside.
- Add the melted butter and sugars to a big bowl and whisk to mix.
- Add the egg and vanilla extract and whisk collectively till properly mixed. Add the mashed bananas and whisk collectively till properly mixed.
- Add the dry components and fold collectively simply till properly mixed. Add the oats and fold collectively till properly mixed.
- Create cookie dough balls which are 1 ½ tablespoons in dimension. You’ll be able to refrigerate the cookie dough earlier than baking, for those who’d like, however you don’t need to. I believe the flavors get even higher for those who refrigerate the cookie dough for not less than 2-3 hours, or in a single day.
- Whenever you’re able to bake the cookies, preheat the oven to 350 levels F. Line a cookie sheet with a silicon baking mat or parchment paper. (No must deliver the cookies to room temperature. You’ll be able to bake them instantly after pulling them from the fridge.)
- Bake the cookies for about 10 minutes or till golden across the edges and evenly golden on prime.
- Enable the cookies to chill for about 5 minutes, then transfer to a cooling rack lined with parchment paper to chill fully. The cookies can keep on with the parchment paper somewhat bit. I discover that it helps them to launch for those who give them somewhat twist on the paper earlier than lifting them up.
- Retailer cookies in an air-tight container with parchment paper between the stacks of cookies in order that they don’t stick to one another. Cookies are greatest if eaten inside 4-5 days.
Vitamin
- Serving Measurement: 1 Cookie
- Energy: 119
- Sugar: 8.3 g
- Sodium: 71.7 mg
- Fats: 4 g
- Carbohydrates: 17.9 g
- Protein: 1.8 g
- Ldl cholesterol: 15.3 mg
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