These banana oatmeal cookies are seriously my new FAVORITE cookie! Loaded with fresh bananas and oatmeal. Yum! Ok I know I said that about these white chocolate raspberry cheesecake cookies and these chocolate chip cheesecake cookies, but at this exact moment in time, these are my new loves.
If you love oatmeal cookies and banana bread then you will seriously find it hard to stay out of these cookies. You’ll sample the dough, you’ll eat them hot from the pan, you’ll sneak a few while they are cooling off and you’ll have a couple more when you go to store them away. You’ll also get a few more when you wake up.
I’m not here to judge you. It’s not your fault at all so don’t you dare go feeling guilty for eating the entire first batch. It’s the persons fault who created such an irresistable combination of banana’s and oatmeal. They just go so well together.
These banana oatmeal cookies are like eating fresh, fluffy banana bread in chewy, moist oatmeal cookie form. It shouldn’t be possible, but it is and I’m glad.
These cookies are GREAT for lunches, picnics, shipping or for using up old bananas. They stay soft and fluffy for a long time as long as they are stored in an airtight container, but I keep mine in the fridge. Yes I keep just about everything in my fridge.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 1 cup (2 sticks) butter, softened (do not melt)
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup bananas, smashed (about 2 bananas)
- 3 cup quick-cooking, 1 minute oats
- Preheat oven to 350.
- Whisk together the first 5 dry ingredients in a medium size bowl. Set aside.
- In a large bowl, cream together the butter and sugars with a mixer.
- Add in the eggs and mix until combined.
- Add in the vanilla extract and bananas.
- Slowly add the dry ingredient into the wet ingredient a little at a time, until all the flour in incorporated.
- Fold in the oat and stir just until combine. Do not over stir,
- Line a baking pan with non-stick paper.
- Use a mini ice cream scoop to scoop out the dough and place them 2 inches apart on the baking sheet.
- Bake for 8-9 minutes.
- Let the cookies sit in the pan for 2 minutes when they come out of the oven.
- Transfer cookies to cooling wrack to finish cooling.
- Store in airtight container.