Banana Oatmeal Cookies
These soft banana oatmeal cookies turn ripe bananas, rolled oats, and cinnamon into an easy one-bowl bake with lightly crisp edges and a tender center.
Servings: 18
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 10 minutes
Total: 22 minutes
Ingredients
Ingredients
- 3 ripe bananas mashed, about 1 1/4 cups
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/4 cup unsalted butter melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
Instructions
Instructions
- Heat the oven to 350°F and line baking sheets with parchment.
- Mash the bananas in a large bowl. Whisk in the melted butter, brown sugar, egg, and vanilla until smooth.
- Stir in the oats, flour, cinnamon, baking soda, and salt until no dry patches remain. Let the mixture stand for 5 minutes so the oats hydrate.
- Drop rounded tablespoons of dough onto the prepared sheets, leaving space between cookies, and gently flatten the tops.
- Bake for 10 to 12 minutes, until the edges are set and lightly golden. Cool on the sheet for 5 minutes, then move the cookies to a rack.