Banana Oatmeal Cookies soft + chewy
Banana Oatmeal Cookies soft + chewy
The thick and chewy banana oatmeal cookies are to die for! ! Bananas and oatmeal provide the best texture for this biscuit.
We have many oatmeal cookie recipes, including classic oatmeal cookies, oatmeal chocolate chips, and even oatmeal coconut cookies! This is another spin on classic favorites.
Soft + simple banana oatmeal cookies
If you are a cookie fanatic like me, please raise your hand? I have always longed for a good warm homemade cookie. Cookies make the world a better place. Is there anything better than taking freshly baked biscuits from the oven? The first bite is chewy… delicious!
We like this banana oatmeal cookie recipe for many reasons. Not only are they very simple to make, they are also very delicious in taste and texture. They are soft, very chewy, and can stay fresh for a few days after baking.
Banana bread is not the only recipe you can make with ripe bananas. This is another great way to use them!
How to make banana oatmeal cookies
Make dough. When your oven is preheated to 350 degrees Fahrenheit, combine flour, baking soda, salt, nutmeg, and cinnamon in a medium bowl.
In a stand mixer, combine the shortening and sugar and blend until fluffy. Add eggs, bananas, oatmeal and vanilla, and mix everything well.
Add the dry ingredients to the wet ingredients and mix until combined.
bake. Scoop the dough onto an ungreased cookie sheet. Bake the biscuits for 9-12 minutes or until the edges are light brown. Don’t overbake these! Excessive roasting may result in a texture that is not chewy.
have Other ingredients you can add Give these cookies some changes. ) Try some of them:
- Walnut
- raisin
- White chocolate chips
- Butterscotch Chips
- walnut
- m&ms or other chocolate candies
Prompt + save
If you store them correctly, these cookies should stay fresh for a few days.Store these banana oatmeal cookies Store in an airtight container or bag and at room temperature. You can even throw a piece of bread into the container with the biscuits so that it will absorb the extra air and the biscuits will not dry out quickly.
you can also Freeze these cookies In a freezer-safe container or bag. They should be kept in the refrigerator for 4-6 months.
you can also Frozen cookie dough Bake later. Place a scoop of dough on the baking sheet and freeze. After freezing, transfer to a freezer-safe sealed bag. Label and freeze for up to 3 months. Before putting them in the oven, let them thaw the robot on the baking sheet. You may need to add a minute or two to the cooking time.
For more banana recipes, please check:
Course dessert
American cuisine
Preparation time 10 minutes
Cooking time 10 minutes
Total time 20 minutes
30 servings
Calories 119 kcal
Author Little Luna
- 1 1/2 cups all-purpose flour sifted
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 3/4 cup shortening
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 cup mashed bananas about 3 medium bananas
- 1 3/4 cups instant oats
- 1 teaspoon vanilla
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Preheat the oven to 350
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Sift the flour, baking soda, salt, nutmeg, and cinnamon in a medium bowl.
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In a blender, beat the shortening and sugar into a cream, and blend until fluffy. Add eggs, bananas, oatmeal and vanilla and mix well.
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Add dry ingredients and mix until combined. Scoop it onto the cookie sheet. Bake for 9-12 minutes or until the edges are light brown.