Oatmeal cookies with the addition of two ripe, mashed bananas for a soft and sweet banana oatmeal cookie. The cookie dough balls are rolled in a cinnamon sugar mixture before baking for extra flavor. These cookies are super soft and have just a slight banana taste.
Here’s a tip to always ensure you have ripe bananas on hand: anytime you have an overly ripe banana that you would normally just throw out, put it in a freezer bag instead, and pop it in the freezer until you are ready to use them.
Just defrost the bananas at room temperature when you are using them, but be sure to squeeze out any excess liquid when using previously frozen bananas. You do not want all the “banana juice” from defrosted bananas. If using “fresh” ripe bananas, you shouldn’t have any of that excess liquid to worry about.
Banana Oatmeal Cookies
Print RecipeIngredients
- 1/2 cup unsalted butter, room temperature
- 3/4 cup light brown sugar, packed
- 1/2 cup white granulated sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract (I used Rodelle Gourmet Vanilla Extract)
- 2 mashed ripe bananas
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon baking soda
- 2 cups all-purpose flour
- 3 cups old-fashioned oats
- 1/2 cup quick cooking oats
- TOPPING:
- 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
Instructions
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter, brown sugar and white sugar. Mix until light and creamy. Add the eggs, one at a time to the mixer, mixing each egg into the mixture before adding the second egg. Add the bananas, vanilla extract, salt, cinnamon and nutmeg. Mix until combined.
Change the mixer to low speed and add the baking soda, flour and oats. Mix until barely combined. Remove the bowl from the mixer and use a rubber scraper to ensure all the ingredients are thoroughly combined.
Wrap the cookie dough in plastic wrap and chill in the refrigerator for at least 2-3 hours. Once chilled, prepare the topping in a small bowl.
Preheat oven to 350-degrees and line two cookie sheets with parchment paper. Scoop standard sized cookies and roll the cookie dough balls in the topping. Place cookie dough balls a few inches apart on prepared cookie sheet and bake one cookie sheet at a time in 350-degree oven for 8-9 minutes.
Allow cookies to set on the cookie sheet for 10-minutes before transferring to a wire rack to finish cooling completely.
Notes
Cookie dough can be wrapped and frozen for 2-3 weeks. When ready to bake, remove the frozen cookie dough from the freezer and place in refrigerator to defrost (4-5 hours). Store baked cookies in an airtight container at room temperature. Cookies stay fresh for 5-7 days.
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