Banana oatmeal cookies are the kind of cookies you can eat for breakfast without feeling too guilty since they are full of good-for-you breakfast ingredients like oatmeal, bananas and walnuts. (Especially if you have them with fruit and some Greek yogurt.)
They’re a perfect way to use up overripe bananas tool. (It’s best to use really ripe bananas for baking because your cookies, breads and muffins will turn out sweeter, moister and better tasting.)
If you like banana bread, but are looking for something a little different you will love these oatmeal banana cookies.
This cookie dough needs to chill at least 10 minutes and up to 6 hours to let the dough firm up before baking.
The recipe specifies old-fashioned oats, which will produce the chewiest cookie. You can substitute quick-cooking oats, but your cookies will be less chewy. Just be sure not to use quick cooking oats!
Banana Oatmeal Cookies Recipe
Makes about 3 dozen
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) butter, melted and cooled slightly
1 cup firmly packed brown sugar
1 cup mashed really ripe bananas (2 to 3 medium)
1 large egg
1 teaspoon vanilla
2 1/2 cups old-fashioned rolled oats (not instant)
1 cup chopped nuts, optional
In a medium size bowl whisk the flour, baking soda, salt, and nutmeg until well blended and set aside.
In a large bowl, beat the butter and sugar with an electric mixer on medium speed until well blended. Beat in the mashed bananas, egg, and vanilla, stopping to scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.
Stir in the flour mixture with the mixer on low speed or with a wooden spoon just until combined. Stir in the oats and nuts (if using) just until combined.
Cover the dough and place in the refrigerator for at least 10 minutes (or up to 6 hours) to firm up. (If the dough is too soft, the cookies will spread too much.)
When you are ready to bake the cookies, preheat your oven to 350 degrees. For best results line cookies with silicone liners or parchment paper. Alternatively, you can use ungreased cookie sheets.
Drop cookie dough by rounded tablespoonfuls onto prepared cookie sheets about 3 inches apart.
Bake the cookies until their edges are golden brown, but they are still soft on top, about 15 to 17 minutes. Remove from the oven and let the cookies rest on cookie sheets for several minutes, then transfer them to a wire rack with a spatula and allow them to cool completely before storing.