This recipe is a marriage between oatmeal cookies and banana bread. We are taking all the classic banana bread flavors and baking it in a soft oatmeal cookie. Cinnamon, walnuts, and chocolate chips reinforce the banana bread flavors.
Which Oats to Use?
I have used rolled oats for that chewy but soft oatmeal cookie texture. You could use quick oats as well.
However, stay away from instant oats and steel-cut oats. Instant oats will make your cookie mushy and extremely soft, while the steel-cut oats will make them really dry once baked.
Start With Super-Ripe Bananas
Over-ripe bananas work best in this recipe, as the cookies should have a strong banana flavor. That’s best achieved using those soft, browned, and spotted over-ripe bananas.
Melted Butter or Oil?
I prefer the flavor of butter in this cookie as we are going for those nutty banana bread flavors. If you are feeling adventurous, you can brown the butter as well. Even so, oil will also work well in this recipe, specifically olive oil, coconut oil, or sunflower oil.
Go Wild With Add-Ins
My go-to choice of add-ins for these banana oatmeal cookies have to be walnuts and chocolate chips, as those are my favorite for baking banana bread. However, you may swap out whatever add-ins you like.
- Dried fruit: My father prefers raisins over chocolate chips and like him, you can add them or any other dried fruit like chopped dates, dried cranberries, etc. to your cookie dough.
- Nuts: While walnuts are a delicious option, pecans or any other nuts work well in this cookie.
The key here is to keep in mind what flavors you prefer in your banana bread and add those same flavors to the cookie. As long as you stick to 1 cup of add-ins in total, you are in safe territory.
For Easy Portioning, Use a Scoop
I prefer using a small ice cream scoop to portion out the cookie dough, which ensures all my cookies are approximately the same weight. This means they will bake evenly and achieve a round cookie. However, you can also make portions by dropping the dough from a regular spoon (for neater cookies, roll into balls between your palms).
Refrigerating or Freezing Dough to Bake Later
Once the cookie dough is mixed together, you can scoop out the dough on a lined baking tray, cover in plastic wrap, and place in the fridge for up to 2 days.
Alternatively, transfer the portioned cookie dough into a zip-top bag and freeze for up to 1 month. When ready to bake, let the cookie dough thaw on a baking tray lined with parchment and bake as directed.
Oatmeal Cookies Galore!
- Grandma’s Oatmeal Cookies
- Oatmeal Almond Butter Breakfast Cookies
- Oatmeal Chocolate Chip Cookies
- Laura Bush’s Cowboy Cookies
- Oatmeal Lace Cookies
Preheat the oven:
Preheat the oven to 350°F and position a rack in the center. Line two baking sheets with parchment paper and set aside.
Mix the dry ingredients:
In a small bowl stir together the all purpose flour, rolled oats, cornstarch, baking soda, baking powder, cinnamon, and salt.
Mash the banana, then add the butter, sugars, and egg:
In a medium bowl mash the overripe banana until it is a puree. You want about 1/4 cup.
Add the melted butter and stir. Add the brown and white sugar into the banana mixture and stir well. Then add the egg and vanilla and mix to combine.
Finish the dough:
Add the dry mixture into the wet ingredients and fold together. Add the walnuts and chocolate chips and mix until well incorporated.
Your dough may be loose or wet. It often depends on the brand and type of oats you are using. If your dough is wet, let it rest for 20-30 minutes so the oats can absorb some of the moisture. If it’s still too loose to scoop, fold in a few more tablespoons of flour.
Scoop and bake:
Using a small ice cream scoop or spoon, scoop out dough (about 2 tablespoons per cookie) onto the lined baking tray, placing 2 inches apart as they will spread a little while baking.
Bake the cookies for 10-12 minutes. I like to bake one sheet of 6-8 cookies at a time in batches on the middle rack of the oven. If you are baking two sheets at a time, rotate the sheets from top to bottom and back to front halfway through.
The cookies are done when they have spread out, are golden brown, dry to the touch on top, and crispy around the edges. If you press one down gently it down it should still be soft but not wet. The cookies firm up as they cool down.
Once the cookies are out of the oven, transfer to a wire rack with a thin metal spatula to let them cool.
Serve the cookies with milk.
Once the cookies are baked, you can store them in an airtight container at room temperature for 1 week.
Or, do what I do and transfer half of them to zip-top bags and freeze for up to 2 months. When ready to eat, warm the cookie in the microwave for around 30-60 seconds until soft.
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