These moist and chewy banana oatmeal cookies are fingers down one of the best banana flavored cookie I’ve ever had. Not solely are they moist and chewy for days, they’re unmistakably banana-y!
Banana is a kind of flavors that may get misplaced if you bake with it. It may be a extremely delicate taste. It all the time bums me out when that occurs, as a result of we love the style of banana.
These cookies meet the class of being FULL of banana taste. Simply the odor of this cookie dough combination with the banana in it’s intoxicating. And they’re so moist and tender, the almost soften in your mouth. They’re excellent for utilizing up overripe bananas and tremendous simple to make. You don’t even want a mixer!
That is a kind of quaint recipes that everybody loves. It’s initially from my grandmother’s cookbook. Her e-book is stuffed with newspaper clippings with recipes and the names of those that submitted and shared them with the paper. I simply like it. Such a unique time on the planet. Now we discover the whole lot on-line!
These cookies make the record of banana issues to go loopy for. Surely, it’s a tie between them and my Banana Bread Recipe! Or, possibly they’re tied with my Banana Cupcakes or Banana Chocolate Chip Layer Cake. Then there’s my Selfmade Banana Pudding — I simply can’t resolve. Banana desserts are simply so tempting.
- Texture. These cookies are tremendous delicate and tender they usually keep that approach for a number of days.
- Nutritious. With each banana and oats in these cookies, they’re filled with vitamins. I like them on busy mornings after I want breakfast on the go!
- Simple to make. Making these tasty banana cookies is simply as simple as consuming them. They’d be nice to make with children! You may combine the whole lot in a single bowl. Which means much less clear up, and that’s all the time factor.
- Grandma’s recipe. One more reason this recipe is further particular is as a result of I received if from my grandmother (my dad’s mother). She handed away in 2008. A couple of years after she handed, after I began baking quite a bit, my uncle gave me her cookbook. This recipe was tucked inside it, and it brings again so many particular reminiscences. I made a number of modifications to her authentic recipe to make the cookies thicker and softer, however they’re primarily the identical as grandma used to make.
What You’ll Want
- All-purpose flour: You’ll want to measure your flour. An excessive amount of flour and also you’ll find yourself with dry cookies, too little they usually’ll get runny.
- Baking soda: A bit of baking soda provides the cookies a light-weight, fluffy texture.
- Floor cinnamon & cloves: These heat spices properly praise the banana.
- Salt: Helps to reinforce the flavors and spices within the cookie dough batter.
- Cornstarch: This is among the secret substances for this recipe. Cornstarch provides the cookies a chewy texture, helps them not over unfold and offers them a stunning delicate texture.
- Unsalted butter: I extremely advocate utilizing unsalted butter as a result of it means that you can management the saltiness of the cookies. Nonetheless, salted butter may even work, however you’ll wish to pass over the remainder of the salt within the recipe.
- Sugar: Utilizing each granulated sugar and brown sugar provides the cookies a deep, richer taste. The brown sugar additionally supplies further moisture.
- Egg: You’ll want 1 egg to bind all of your substances collectively.
- Vanilla extract: You may’t go fallacious including slightly vanilla to banana cookies.
- Bananas: Be certain to make use of overripe bananas for one of the best taste. They need to have loads of brown spots, however not be fully brown and almost falling aside. In the event that they don’t maintain collectively anymore, they’re in all probability too ripe and your cookies could not end up effectively.
- Oats: This recipe initially referred to as for old school rolled oats however after some kitchen testing, I made a decision I like fast 1-minute oats higher. The feel of the cookies is slightly softer if you use fast oats, however both will work.
Right here’s a fast have a look at the best way to make this banana cookie recipe. Don’t neglect to scroll to the recipe card beneath for extra detailed directions.
- Put together the dry substances. Add the flour, baking soda, cinnamon, cloves, salt and cornstarch to a medium sized bowl and whisk collectively. Put aside.
- Mix the butter and sugars. Add the melted butter and sugars to a big bowl and whisk to mix.
- Add the egg and vanilla. Whisk the egg and vanilla extract into the creamed combination till effectively mixed.
- Add the mashed bananas: Add the mashed bananas to the creamed combination and whisk collectively till effectively mixed.
- Add dry substances. Stir the dry substances into the batter and blend till simply mixed.
- Add the oats. Pour within the oats and fold collectively till effectively mixed.
- Kind the dough balls. Create cookie dough balls which might be 1 ½ tablespoons in measurement.
- Refrigerate (optionally available). If desired, chill the dough balls within the fridge for 2-3 hours or in a single day. The longer they’re refrigerated, the stronger the banana taste will likely be.
- Put together to bake. While you’re able to bake the cookies, preheat the oven to 350 levels Fahrenheit, line a cookie sheet with a silicone baking mat or parchment paper and organize the cookie dough balls on the baking sheet. (No must deliver the cookies to room temperature. You may bake them instantly after pulling them from the fridge.)
- Bake. Place within the oven and bake for about 10 minutes.
- Cool. Enable cookies to chill on the baking sheet for about 5 minutes earlier than transferring them to a cooling rack lined with parchment paper.
Suggestions for Success
These easy recommendations will assist information you thru the method of creating these cookies. Examine them out to make one of the best banana cookies.
- Measure rigorously. Correct measuring of the flour and sugar performs an enormous roll in figuring out how a lot your cookies will unfold throughout the baking course of. So, measure rigorously. If you wish to obtain the proper mild, chewy texture, try my tutorial on Methods to Measure Flour Accurately. It’s finest to make use of a meals scale, however in the event you don’t have one, use the spoon and stage technique. No matter you do, don’t pack the flour into the measuring cup.
- Use fast oats. The largest change I made after I up to date this recipe was switching from old school oats to fast 1-minute oats. You may completely use both, however I actually like the best way 1-minute oats take in extra moisture. The cookies not solely unfold rather less, however in addition they develop a softer texture, which I like. If you happen to resolve to make use of old school oats simply do not forget that they gained’t take in as a lot moisture (and will unfold extra), and the cookies will end up slightly firmer with a bit extra texture.
- Make this recipe with overripe bananas. Be certain to make use of overripe bananas for one of the best taste and texture. They need to be delicate on the skin and simple to mash if you peel them. They need to additionally odor appetizing. Overripe bananas could have loads of brown spots, however not be fully brown or almost falling aside. In the event that they don’t maintain collectively anymore, they’re in all probability too ripe and your cookies gained’t bake correctly.
- Refrigerate the cookie dough balls. You don’t should refrigerate them (they are going to nonetheless style superb), however I extremely advocate refrigerating them at the very least 2-3 hours; in a single day is even higher. Refrigeration helps the dry substances absorb extra moisture, which helps them unfold much less. It additionally permits the flavors to permeate the cookie dough higher. Cookies refrigerated in a single day could have the strongest banana taste.
- Use parchment paper. These cookies is usually a little sticky from all of the moisture and sweetness within the bananas. You’ll wish to line your cooling racks with parchment paper. In the event that they persist with the parchment paper after cooling (they usually in all probability will), simply give them slightly twist earlier than lifting them. They are going to come proper off.
Retailer the cookies in an air-tight container at room temperature. If you’ll stack them in a container, put parchment between the layers so the cookies don’t stick to one another. These cookies are finest if eaten inside 4-5 days.
Extra Banana Recipes
If you happen to’re like me, desserts with bananas are all the time a good suggestion. Listed below are a few of my different favourite recipes that includes bananas.
These Moist and Chewy Banana Oatmeal Cookies are fingers down one of the best banana flavored cookie I’ve ever had. Not solely are they moist and chewy for days, they’re unmistakably banana-y!
- 1 1/2 cups (195g) all-purpose flour (measured precisely)
- 1 tsp baking soda
- 1 1/2 tsp floor cinnamon
- 1/4 tsp floor cloves
- 1/2 tsp salt
- 2 tsp cornstarch
- 3/4 cup (168g) unsalted butter, melted
- 1 cup (225g) packed brown sugar
- 1/2 cup (104g) sugar
- 1 massive egg
- 1 tsp vanilla extract
- 1 cup (240ml) mashed over ripe bananas
- 3 cups (240g) fast 1-minute oats
- Add the flour, baking soda, cinnamon, cloves, salt and cornstarch to a medium sized bowl and whisk collectively. Put aside.
- Add the melted butter and sugars to a big bowl and whisk to mix.
- Add the egg and vanilla extract and whisk collectively till effectively mixed. Add the mashed bananas and whisk collectively till effectively mixed.
- Add the dry substances and fold collectively simply till effectively mixed. Add the oats and fold collectively till effectively mixed.
- Create cookie dough balls which might be 1 ½ tablespoons in measurement. You may refrigerate the cookie dough earlier than baking, in the event you’d like, however you don’t should. I feel the flavors get even higher in the event you refrigerate the cookie dough for at the very least 2-3 hours, or in a single day.
- While you’re able to bake the cookies, preheat the oven to 350 levels F. Line a cookie sheet with a silicon baking mat or parchment paper. (No must deliver the cookies to room temperature. You may bake them instantly after pulling them from the fridge.)
- Bake the cookies for about 10 minutes or till golden across the edges and evenly golden on high.
- Enable the cookies to chill for about 5 minutes, then transfer to a cooling rack lined with parchment paper to chill fully. The cookies can persist with the parchment paper slightly bit. I discover that it helps them to launch in the event you give them slightly twist on the paper earlier than lifting them up.
- Retailer cookies in an air-tight container with parchment paper between the stacks of cookies in order that they don’t stick to one another. Cookies are finest if eaten inside 4-5 days.
- Serving Measurement: 1 Cookie
- Energy: 119
- Sugar: 8.3 g
- Sodium: 71.7 mg
- Fats: 4 g
- Carbohydrates: 17.9 g
- Protein: 1.8 g
- Ldl cholesterol: 15.3 mg
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