Soft & Chewy Banana Oatmeal Cookies Recipe You’ll Love

Banana oatmeal cookies are perfect when you want a sweet treat that feels homemade and comforting. They’re soft, chewy, and taste like banana bread but in cookie form. The best part is you don’t need fancy ingredients. Just ripe bananas, oats, and a few pantry staples turn into a tasty snack for kids and adults.

Why Bake Banana Oatmeal Cookies?

These cookies are a great way to use up ripe bananas sitting on your counter. Instead of making banana bread every time, switch it up with cookies. They’re easy to pack in lunch boxes, enjoy with coffee, or grab as a quick breakfast bite.

Ingredients You’ll Need

Gather these simple things to make your batch:

• 2 medium ripe bananas (the riper, the sweeter)
• 1 and 1/2 cups rolled oats
• 1/2 cup all-purpose flour (or whole wheat flour)
• 1/2 cup unsalted butter, softened
• 1/3 cup brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• Optional: 1/2 cup chocolate chips or chopped nuts

Get Your Bananas Ready

Make sure your bananas are very ripe. Brown spots are perfect. Mash them well in a bowl using a fork until there are no big lumps.

How To Make Banana Oatmeal Cookies

Follow these easy steps:

• Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.
• In a big mixing bowl, beat the softened butter and brown sugar until it looks creamy.
• Add the egg, mashed bananas, and vanilla extract. Mix until smooth.
• In another bowl, mix flour, oats, cinnamon, salt, and baking soda.
• Slowly add the dry mix to the wet mix. Stir until everything comes together.
• Fold in chocolate chips or nuts if you like.
• Scoop the dough onto your tray. Leave some space between cookies because they spread a bit.
• Bake for 10 to 12 minutes. The edges should look golden but the center will stay soft.
• Let them cool on the tray for a few minutes before moving to a wire rack.

Tips For The Best Cookies

• Use old-fashioned rolled oats, not quick oats. They hold shape and give a nice chewy bite.
• For more flavor, add a pinch of nutmeg or swap chocolate chips for raisins.
• If you like them sweeter, add 1 to 2 extra tablespoons of sugar.
• Chill the dough for 20 minutes if you want thicker cookies.

How To Store Banana Oatmeal Cookies

These cookies stay soft for days. Once they’re cool, keep them in an airtight container. They’ll last about four days at room temp. You can also freeze them. Put them in a freezer bag and they’ll be good for two months. To eat, let them thaw at room temperature or warm in the microwave for 10 seconds.

Fun Ways To Customize

This basic recipe is easy to change up. Try these ideas:

• Add 1 tablespoon of peanut butter to the dough for a nutty taste.
• Use shredded coconut for a tropical twist.
• Stir in dried cranberries instead of chocolate chips.
• Sprinkle coarse sea salt on top before baking for a sweet-salty bite.

Why Kids Love Them

Kids love these cookies because they’re soft and sweet but not overloaded with sugar. They also pack up well for school snacks. Parents love them because they sneak in fruit and whole grains.

Make It Healthier

Want to make them healthier? Swap all-purpose flour for whole wheat or oat flour. Use coconut sugar instead of brown sugar. Or add flaxseed for extra fiber. Just keep an eye on the texture, since changes can affect how the cookies spread.

Perfect With A Hot Drink

These banana oatmeal cookies go so well with tea, coffee, or a glass of cold milk. They’re a cozy snack when you want something warm but quick.

Common Mistakes To Avoid

• Don’t overbake them. The centers should be soft when you pull them out. They’ll keep cooking as they cool.
• Don’t skip mashing bananas well. Big chunks can make the texture uneven.
• Don’t pack flour too tightly. Scoop and level it for the right amount.

Why You’ll Make These Again

These banana oatmeal cookies are that recipe you’ll keep on hand. They’re fast, forgiving, and use what you already have at home. Every batch comes out soft and full of banana flavor. Next time you see brown bananas on the counter, skip the banana bread and bake these instead.