October 11, 2010

Banana Oatmeal Cookies

I came across a banana oatmeal cookie recipe a couple weeks back and thought that those sounded amazing! I love, love, love oatmeal cookies, and I love baking with bananas so it seemed win/win for me! I looked up a few more recipes and found one that seemed perfect and thought I'd give it a try since I have some overly ripe bananas chilling on my counter.

Banana Oatmeal Cookies
(adapted from this recipe.)

1 1/2 cups flour
3/4 cup brown sugar
1/4 white sugar
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
3/4 cup (1 1/2 sticks) butter, softened
1 egg
1 cup banana, mashed (about 2)
1 3/4 cups old-fashioned oats

1 cup chocolate chips
1/2 cup chopped nuts

In a bowl, combine the flour, sugars, baking soda, cinnamon, and nutmeg. Beat in the butter until the mixture resembles coarse crumbs. Beat in egg and bananas. Stir in the oats and chocolate chips or nuts if using them.

Drop by tablespoonfuls onto greased cookie sheets. Bake at 375 degrees for 12-15 minutes, or until golden brown. Cool on wire racks.

These soft, dense, flavorful cookies are great!! Really easy to make, although the whole, combining the sugar with the flour and THEN beating in the butter, was a little weird, but whatever, maybe that is why they are kinda thick and cakey. Also, I decided to go with brown sugar instead of all white sugar, because, well, I just like it more and I think that caramel-y flavor you get with brown sugar goes perfect with bananas. Also, to the last bit of batter I added a small handful of hazelnuts to see how those turned out. I think the nuts needed to be in bigger chunks, but I like the taste and texture of nuts in oatmeal cookies.

I hope you get inspired by these delicious cookies and use up some over-ripe bananas you may have sitting on your counter.

Eat, Drink and Be Merry!



  1. They are pretty tasty...maybe even leaving the bananas a little chunkier would make them even more yummy! And leaving out the nutmeg...it gets overpowering in some bites.