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Banana Oatmeal Cookies

I have tried several times in the past to incorporate bananas into cookies, simply because there are not all that many banana flavored cookies out there. Is banana a less popular flavor than I previously imagined? Perhaps not. The reason that I have never posted a banana cookie recipe before is that they haven’t turned out so well. They have been cakey and, in some cases, too moist. A few tasted not enough like banana.

No so with these.

These cookies taste like banana bread, but feel like a cookie. The banana flavor is present, accentuated by notes of vanilla, and the edges of the cookie have that crispness that almost every cookie should have.

I made them with and without chocolate chips. The non-chocolate version tasted more strongly of banana, but only because the chocolate there to take center stage. And it did take center stage because I put in almost a whole cup full of chocolate chips, which is quite a lot when your recipe only makes two dozen cookies. Is anyone going to complain about a cookie with too many chips? Unlikely.

These are easy to put together and, because the recipe is both low-fat and fairly small, you don’t have to have any guilt about keeping them around the house. They’ll stay fresh for several days when stored in an air-tight container.

Banana Oatmeal Cookies

1 cup all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 tbsp butter, very soft

1/2 cup sugar

1/2 cup brown sugar

1/4 cup mashed banana (1 small/medium)

1 egg

1 tsp vanilla extract

1 1/2 cups oats

1 cup chocolate chips

Preheat oven to 350F and line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking powder, baking sodaand salt.
In a large bowl, cream together the butter and the sugars. Beat in egg and banana, followed by the vanilla extract. Gradually, on low speed or by hand, add in the flour mixture. Stir in the oats (either whole rolled oats or “quick cooking”) and chocolate chips.
Drop dough by tablespoonfuls onto prepared baking sheet.
Bake for 11-14 minutes at 350F, until set and lightly browned.
Let cookies cool for about 5 minutes on the pan before transfering them to a wire rack to cool completely.
Makes 2 dozen cookies.

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  • Laura
    March 28, 2011

    Amazing recipe! I love it!! I baked them last Sunday and they disappeared in just one hour. My husband is an oatmeal cookie fan and he said these very very tasty and very very good. The cookies were more cakey than crispy but, since my 3 years old son and my 13 months old baby ate them with a big smile on their faces, this cookies are the best!

  • barb
    May 25, 2011

    these were DELISH! thanks for the recipe. I used a little more butter. They were chewy in the middle and crispy on the edges, just the way i like ’em!

  • Lindsey
    July 21, 2011

    wow! i just pulled the second batch out of the oven, and my husband has almost finished the first dozen…i think he likes them. I put in two shakes of cinnamon, too. merci beaucoup from Nice, France.

  • Ashley
    October 17, 2011

    I just made these and my two son’s and I tried them. They are delicious! I didn’t put the chocolate chips in it. Wished I had walnuts for it though cause they would have been great in it!

  • Mina
    January 30, 2012

    Just baked them. My first recipe via pinterest. Didn’t get a chance to cool down, almost finished. My kids loved them.
    Thanks very much.

  • Emily
    June 25, 2012

    These are great! Found them on Pinterest. I’ve shared this recipe with everyone I know I think. They all love them! Thank you for sharing.

  • Debbie M
    May 27, 2018

    Just an update: I prefer walnuts instead of chocolate chips (3/4 of a cup–1/2 cup disappears and 1 cup is a bit much) or walnuts *and* chocolate chips. And I’ve tried adding 1 tsp of cinnamon and like it both with and without the cinnamon.

    I now use only 1/8 tsp salt and 1/3 cup of white sugar. And I grease the baking sheet instead of using parchment paper. (They do stick a bit with neither.)

    Thanks again!

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