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Banana Oatmeal Cookies Soft Banana Oatmeal Cookies - Cozy, Chewy, and Easy

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 servings

Ingredients
  

  • 2 large ripe bananas (the spottier, the better)
  • 1 1/2 cups old-fashioned rolled oats (not instant)
  • 1/2 cup all-purpose flour (or whole wheat pastry flour)
  • 1/3 cup brown sugar (lightly packed)
  • 1 large egg
  • 3 tablespoons melted unsalted butter (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • Optional mix-ins (about 1/2 cup total): chocolate chips, chopped walnuts or pecans, raisins, or shredded coconut

Instructions
 

  • Prep the oven and pan: Preheat to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and even baking.
  • Mash the bananas: In a large bowl, mash the ripe bananas until mostly smooth with a few small lumps for texture.
  • Whisk in wet ingredients: Add the egg, melted butter, vanilla, and brown sugar. Whisk until well combined and glossy.
  • Combine dry ingredients: In a separate bowl, stir together the oats, flour, cinnamon, baking soda, and salt.
  • Bring it together: Add the dry mixture to the banana mixture. Stir just until no dry spots remain. Fold in any mix-ins.
  • Portion the dough: Scoop heaping tablespoons onto the prepared sheet, spacing about 2 inches apart. Gently press the tops to round and flatten slightly; they won’t spread much.
  • Bake: Bake for 10–12 minutes, until the edges look set and lightly golden. The centers should still look a bit soft.
  • Cool: Let the cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. They firm up as they cool.