Description
These Banana Bread Cookies combine the classic flavors of banana bread and the delightful texture of cookies in one easy-to-make treat. Soft, chewy, and packed with oats, cinnamon, and optional walnuts or chocolate chips, they are perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup mashed ripe bananas (about 1 medium banana)
Add-ins
- 1 cup old-fashioned rolled oats
- ½ cup chopped walnuts (optional)
- ½ cup chocolate chips (optional)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick while baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. This ensures even distribution of leavening and spices.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with both granulated sugar and brown sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Wet Ingredients: Mix in the egg and vanilla extract followed by the mashed ripe bananas, which add moisture and natural sweetness.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring just until combined to prevent overmixing which can toughen cookies.
- Fold in Oats and Add-ins: Fold in the old-fashioned rolled oats along with optional chopped walnuts and chocolate chips, if using, to add texture and flavor variety.
- Form Cookies: Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies for 10-12 minutes or until the edges are lightly golden, indicating they are perfectly baked.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, helping them set and avoid breakage.
Notes
- You can substitute walnuts with pecans or omit nuts entirely for a nut-free version.
- For a richer flavor, use browned butter instead of softened butter.
- Make sure bananas are ripe for maximum sweetness and moisture.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
- Adjust baking time slightly if using different sized scoops to avoid under or overbaking.
