Description
This recipe is the perfect solution for using up that one ripe banana, transforming it into a batch of unbelievably soft and moist cookies. Loaded with warm spices like cinnamon and nutmeg, plus hearty rolled oats, these banana cookies are everything you love about banana bread, just faster, easier, and perfectly portioned. They are the ultimate comfort cookie!
Ingredients
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- 1/2 cup Unsalted Butter, softened
- 1/2 cup Packed Brown Sugar
- 1/4 cup Granulated Sugar
- 1 Large Egg, room temperature
- 1 teaspoon Pure Vanilla Extract
- 1/2 cup Mashed Ripe Banana (About 1 large)
- 1 1/2 cups All-Purpose Flour, spooned and leveled
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1 cup Rolled Oats (Old-fashioned, not instant)
- 1/2 cup Chopped Walnuts or Chocolate Chips (Optional)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, packed brown sugar, and granulated sugar on medium-high speed for 2-3 minutes until the mixture is light, pale, and fluffy.
- Add the Wet Ingredients: Add the egg and vanilla extract and beat until combined. Scrape down the bowl, then add the mashed ripe banana. Mix on low speed until the banana is fully incorporated (mixture might look slightly curdled; this is okay).
- Combine the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.
- Mix the Cookie Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
- Fold in Oats and Mix-Ins: Using a spatula, gently fold in the rolled oats and the optional chopped walnuts or chocolate chips until evenly distributed. The dough will be soft.
- Scoop the Cookies: Drop rounded spoonfuls of dough (about 1.5 tablespoons each) onto your prepared baking sheets, spacing them about 2 inches apart.
- Bake and Cool: Bake for 10-12 minutes. The cookies are done when the edges are lightly golden brown and the centers are set. Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to cool completely.
Notes
- Don’t Rush Creaming: Creaming the butter and sugars properly for 2-3 minutes whips air into the dough, which is key for a lighter, softer cookie texture.
- Use Very Ripe Bananas: For the best flavor, use a banana that is heavily speckled or even mostly brown. The riper the banana, the sweeter and more flavorful your cookies will be.
- Do Not Overmix! Overworking the flour will develop gluten and can lead to tough, dense cookies instead of soft, tender ones. Stop mixing as soon as the last streaks of flour disappear.
- Soft & Chewy: For a soft, chewy cookie, be careful not to overbake. Pulling them out when the centers are just set is perfect. They will continue to firm up as they cool.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 3.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0.1 g
- Carbohydrates: 13.5 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 10 mg
