Introduction to Chewy Banana Oatmeal Cookies
Hey there, friends on the run! Here is a snack that will make your taste buds dance and everyone in your house happy. These Chewy Banana Oatmeal Cookies are really good to help get you through the day. They are filled with yummy bananas, lots of chocolate chips, and then all tucked into comfortable oatmeal—you know, for the benefit of the rest of us so we don’t feel too guilty about indulging. And they come together so easily. These cookies will totally kick it no matter why you are making them or for whom.
Why You’ll Love This Chewy Banana Oatmeal Cookies
Imagine the aroma of fresh cookies wafting through your home, bringing warmth and nostalgia. These Chewy Banana Oatmeal Cookies are not just a delight for your taste buds; they’re a breeze to make! With simple ingredients that you probably have at hand, they come together in no time. Plus, who can resist the delightful combination of chewy oats and sweet chocolate? It’s like a hug in cookie form!
Ingredients for Chewy Banana Oatmeal Cookies
Let’s dive into the star-studded lineup of ingredients for these delicious Chewy Banana Oatmeal Cookies. Each ingredient plays a key role in creating the perfect cookie, bursting with flavor and texture. You’ll find the exact measurements at the end of this article, but here’s a quick rundown of what you need:
- Unsalted Butter: Softened for a creamy, rich base. It makes everything better!
- Brown Sugar: This adds sweetness and moisture, giving the cookies a chewy texture.
- Granulated Sugar: Balances the flavors while contributing to that wonderful cookie crunch.
- Vanilla Extract: A splash of this fragrant extract enhances the overall flavor profile.
- Bananas: Overripe bananas are ideal for that natural sweetness and moisture; plus, who can say no to more fruit?
- Eggs: These bind everything together, adding richness and a slight lift.
- All-Purpose Flour: The backbone of your cookie structure, it gives them that delightful chew.
- Baking Soda: A leavening agent that helps the cookies puff up slightly.
- Salt: Just a pinch enhances all the flavors—don’t skip it!
- Cinnamon: A warm spice that adds depth and a cozy flavor.
- Nutmeg: A hint of this spice gives a lovely warm undertone; think of it as a sprinkle of magic!
- Old-Fashioned Oatmeal: The star player! Adds texture and heartiness to our cookies.
- Semisweet Chocolate Chips: The cherry on top—sweet, melty, and oh-so-satisfying.
Feel free to mix things up! Add chopped nuts or dried fruits for more texture and flavor. Everything you need is easily found at your local grocery store; these cookies are as approachable as they are irresistible.
How to Make Chewy Banana Oatmeal Cookies
Step 1: Prepare Your Ingredients
Let’s get this cookie party started! Begin by gathering all your ingredients. Softening the butter is crucial; it yields a creamy, smooth dough. I usually let it sit out for about 30 minutes. Don’t forget to preheat your oven to 350°F, so it’s all warmed up and ready for your Chewy Banana Oatmeal Cookies. Grab a mixing bowl, a spatula, and a baking sheet lined with parchment paper. This will make your life much easier when it’s time to scoop and bake!
Step 2: Mix the Butter and Sugars
Next, let’s combine our softened butter with brown and granulated sugars. Using an electric mixer on medium speed, mix them until the mixture is light and fluffy—about 2 minutes should do. You want to see a creamy, pale consistency. That’s when you know it’s ready! The sugar will add sweetness and keep those cookies nice and chewy. Trust me, this is the key to an irresistible cookie!
Step 3: Incorporate the Bananas and Eggs
Now it’s time for the star of our show: bananas! Mash up your overripe bananas with a fork. If they’re really ripe, it should be super easy. Then, add them to your butter mixture along with the eggs and vanilla extract. Mix it on medium speed until everything is well combined. The goal here is a homogenous blend, so you don’t want any chunks lingering. It’ll help create the perfect soft cookie.
Step 4: Sift Dry Ingredients
In a separate bowl, we want to sift together our dry ingredients—this includes flour, baking soda, salt, cinnamon, and nutmeg. Sifting is vital because it breaks up clumps and evenly distributes all those dry goodies. Gradually add this mix into the wet ingredients, using low speed. This will ensure everything combines seamlessly without any overmixing. Plus, it helps keep those cookies light and chewy!
Step 5: Stir in Oats and Chocolate Chips
Once your wet and dry ingredients are nicely mixed, it’s time to fold in the oats and chocolate chips. Gently combine them using a spatula, being careful not to over-mix. We’re aiming for a thick, gooey cookie dough. If you overdo it, you might end up with tough cookies instead of the lovely chewy ones we want. This is where those chocolate chips get to nestle snugly in the dough!
Step 6: Scoop and Bake
Now for the fun part—scooping and baking! Using a medium cookie scoop, portion out mounds of dough onto your prepared baking sheet. Leave enough space between them, about 2 inches, to ensure they don’t merge together while baking. Pop the tray in your preheated oven for 8 to 9 minutes. You want them lightly golden around the edges, and softer in the center. They’ll continue to firm up after coming out, so don’t over-bake!
Tips for Success
- Make sure your butter is adequately softened for easy mixing.
- Use overripe bananas as they provide the best flavor and moisture.
- Don’t rush the baking time; check around 8 minutes for perfect softness.
- For extra chewiness, refrigerate the dough for 30 minutes before baking.
- Experiment with different add-ins like nuts, coconut flakes, or dried fruits.
Equipment Needed
- Mixing Bowl: A large bowl for combining your ingredients. A sturdy glass or stainless-steel bowl works best.
- Electric Hand Mixer: Perfect for whipping up butter and sugar. A whisk can work in a pinch!
- Baking Sheet: Use a rimmed baking sheet to catch any cookie drips.
- Parchment Paper: A must-have for easy cookie release. Aluminum foil can serve as an alternative.
- Cookie Scoop: For equal cookie portions. A spoon can also do the trick!
Variations
- Nutty Delight: Add 1/2 cup of chopped walnuts or pecans for a crunchy texture and added flavor.
- Fruit Fusion: Toss in 1/2 cup of dried cranberries or raisins for a chewy, fruity twist.
- Cookie Butter Swirl: Fold in 1/4 cup of cookie butter for a creamy, spiced flavor that’s absolutely irresistible.
- Gluten-Free Option: Substitute all-purpose flour with gluten-free flour to make these cookies safe for those with gluten sensitivities.
- Choco-Coconut Bliss: Mix in 1/2 cup of sweetened shredded coconut along with the chocolate chips for a tropical vibe.
Serving Suggestions
- Milk: Pair these Chewy Banana Oatmeal Cookies with a cold glass of milk for the ultimate comfort snack.
- Coffee: Enjoy them with your morning coffee or afternoon pick-me-up for a delightful energy boost.
- Presentation: Stack the cookies on a cake stand for a lovely display at your next gathering.
- Fruit Spread: Serve with a side of almond or peanut butter for an added delicious layer.
FAQs about Chewy Banana Oatmeal Cookies
Can I freeze these Chewy Banana Oatmeal Cookies?
Absolutely! You can freeze the cookie dough for up to 3 months. Just scoop the dough onto a baking sheet, freeze until solid, and then transfer to a freezer bag. When you’re ready to bake, add a couple of extra minutes to the baking time.
What if I don’t have old-fashioned oats?
Not a problem! You can use quick oats as a substitute. Just keep in mind that the texture might be slightly different, but they’ll still taste fantastic. Quick oats will give you a chewier cookie, making them just as delightful!
Can I make these cookies without eggs?
Yes! You can replace the eggs with a flaxseed meal. Mix 1 tablespoon of flaxseed with 3 tablespoons of water and let it sit for a few minutes. This mixture acts as a great binding agent and keeps the cookies moist.
How can I make these cookies healthier?
To amp up the nutrition, consider substituting whole wheat flour for the all-purpose flour. You can also reduce the sugar slightly or use a natural sweetener like honey or maple syrup for a wholesome twist!
How long do these cookies stay fresh?
When stored in an airtight container, your Chewy Banana Oatmeal Cookies will last up to a week. If they start to lose their chewiness, just pop them in the microwave for a few seconds to freshen them up!
Final Thoughts
Whipping up a batch of Chewy Banana Oatmeal Cookies isn’t just a baking experience; it’s a joyful adventure. The sweet aroma filling your kitchen, the anticipation as they bake, and the first bite of that chewy goodness make it all worthwhile. Whether you’re sharing them with loved ones or sneaking one (or two) during a quiet moment, these cookies bring pure happiness. Plus, they’re versatile enough to adapt to your cravings! So, gather those ingredients and create your delicious masterpiece. Trust me, your taste buds will thank you!
Print
Chewy Banana Oatmeal Cookies
- Total Time: 24 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Deliciously chewy banana oatmeal cookies filled with chocolate chips.
Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 3/4 cup golden brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup bananas (about 2 bananas)
- 2 eggs
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3 cups old fashioned oatmeal
- 1 cup semisweet chocolate chips
Instructions
- In a large bowl, mix 1 cup softened butter, 3/4 cups brown sugar, and 1/2 cup granulated sugar using an electric hand mixer.
- Mash up 2 bananas using a potato masher or a fork and add it to the butter mixture along with 2 eggs and 1 teaspoon vanilla extract. Beat that on medium speed until well combined.
- Hold a fine-mesh sieve over the bowl of the banana and butter and add in 2 cups of all-purpose flour, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Then sift the dry ingredients in, and mix together at low speed.
- Add 3 cups of old-fashioned rolled oats along with 1 cup of semisweet chocolate chips. Mix everything together with a spatula.
- Line a baking sheet with parchment paper and scoop out mounds of the banana oatmeal cookie dough using a medium cookie scoop.
- You can round them into balls in your hands or top with chocolate chips (optional). Now bake at 350 degrees Fahrenheit for 8-9 minutes.
Notes
- Store leftovers in an airtight container for up to a week.
- Feel free to add nuts or dried fruits for additional texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
