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Banana Oatmeal Cookies

Total Time

Prep: 10 min. Bake: 15 min./batch

Makes

4 dozen

My mom made these oatmeal banana cookies when I was young. Now my children like making them just as much as I did, and we quadruple the recipe to serve our large family. You can't eat just one of these goodies packed with chocolate morsels. —Jaqueline Wilson, Armstrong Creek, Wisconsin
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Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup butter, softened
  • 1 large egg, room temperature
  • 1 cup mashed ripe bananas (about 2)
  • 1-3/4 cups quick-cooking oats
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped walnuts

Directions

  1. Preheat oven to 375°. In a bowl, combine the first 6 ingredients; beat in butter until mixture resembles coarse crumbs. Add egg, bananas and oats; mix well. Stir in chips and nuts.
  2. Drop by tablespoonfuls onto greased baking sheets. Bake until golden brown, 13-15 minutes. Cool on wire racks.

Banana Oatmeal Cookies Tips

How can you store banana oatmeal cookies?

Like other cookie recipes, you can store these banana oatmeal cookies for up to a week in an airtight container. You can also freeze them for up to six months. Here's how long other cookies last.

What are some variations of these banana oatmeal cookies?

You can swap the walnuts for another chopped nut or add some dried fruit to these banana oatmeal cookies. Look to these other oatmeal cookie recipes for inspiration.

Can you use overripe bananas in this banana oatmeal cookies recipe?

Yes, you can use ripe or overripe bananas for this banana oatmeal cookies recipe. The key here is to have a banana that's easy to mash and tastes good, too!

Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

1 cookie: 97 calories, 5g fat (3g saturated fat), 12mg cholesterol, 87mg sodium, 13g carbohydrate (7g sugars, 1g fiber), 1g protein.

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