Description
These Banana Bread Cookies combine the moist, rich flavor of classic banana bread with the convenient, snackable form of cookies. Loaded with oats, nuts, and optional mini chocolate chips, they offer a soft, chewy texture perfect for breakfast or a wholesome snack.
Ingredients
Scale
Wet Ingredients
- 1 ripe banana, mashed
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup old-fashioned oats
Optional Add-ins
- ½ cup chopped walnuts or pecans
- ½ cup mini chocolate chips
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps to incorporate air and create a tender cookie.
- Add Wet Ingredients: Mix in the mashed banana, egg, and vanilla extract until fully combined, resulting in a smooth, cohesive batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening and spices.
- Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid overmixing and toughening the cookies.
- Fold in Add-ins: Gently fold in the old-fashioned oats along with optional chopped walnuts or pecans and mini chocolate chips, distributing them evenly throughout the dough.
- Scoop Dough onto Baking Sheet: Use a tablespoon or cookie scoop to place dollops of dough about 2 inches apart on the prepared baking sheet, allowing room for spreading.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the cookie edges turn lightly golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely, ensuring the perfect texture.
Notes
- For softer cookies, bake for slightly less time and allow cookies to cool fully on the baking sheet.
- These cookies freeze well for up to 3 months; thaw before serving.
- Perfect for breakfast, snacks, or lunchboxes due to their wholesome ingredients and satisfying texture.
