Amazing 20 banana oatmeal cookies soft

If you think baking has to be hard or complicated, let me stop you right there! I used to feel that way back when I was stuck in the corporate grind, but finding the simple joy in creating food, like these incredible banana oatmeal cookies, is what changed everything for me. We are making the ultimate treat today—cookies that are unbelievably soft and chewy, relying on those perfectly brown, spotty bananas for all their natural sweetness. This recipe is exactly what I needed when I started Pure Cooking Joy: fulfilling, incredibly easy, and something everyone stops to ask for seconds of. Trust me, these are destined to become your new favorite simple baked snack.

Why This is the Best Banana Oatmeal Cookies Recipe for Soft and Chewy Results

I know everyone promises the “best” recipe, but when it comes to these **banana oatmeal cookies**, the title is earned. If you’re chasing that perfect texture—the kind where the edges are just set but the middle stays gooey—you’ve landed in the right spot. This combination hits every mark you’re looking for in a weekday treat.

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• They are naturally sweeter because we let the bananas do the hard work, meaning you use less refined sugar.
• The final result is genuinely soft and wonderfully chewy, never cakey or brittle.
• Honestly, they are so simple; you can whip up a batch before your morning coffee is even finished brewing! Save this quick breakfast cookie recipe for later!

Achieving the Perfect Soft Banana Oatmeal Cookies Texture

Texture is key, right? We nail that soft banana oatmeal cookies texture primarily through two things. First, using bananas that are practically black on the counter—they are sweeter and wetter, which is what we want! Second, we aren’t skimping on creaming the butter and sugars properly. That process whips air in before the bananas go in, giving you that satisfying chew. My biggest piece of advice here is to pull these out when they look just shy of done. Seriously, slightly underbaking keeps these moist oatmeal treats perfect!

Quick Preparation for Easy Banana Oat Cookies

I designed this recipe for busy people like I used to be! We’re talking 15 minutes of active prep time, hands down. They bake in about 12 minutes, max. That speed makes them an amazing solution when you need easy banana oat cookies that satisfy a craving immediately, whether that craving hits at 3 PM or 7 AM. No chilling the dough, no weird steps—just mix, scoop, and bake. Simple perfection!

Gathering Ingredients for Your Soft and Chewy Banana Oatmeal Cookies

Putting together these moist oatmeal treats is an exercise in simplicity, which is why I love this recipe so much! Gather everything you need first so that mixing time flies by. Remember, the quality of your ingredients—especially the bananas—makes a huge difference in how delightfully soft and chewy your final **banana oatmeal cookies** turn out.

Here’s the lineup for about 20 perfect cookies:

• 3 very ripe medium bananas, mashed (This is non-negotiable for moisture!)
• 1/2 cup unsalted butter, softened (Make sure it’s room temperature, not melted!)
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cups old-fashioned rolled oats (Seriously, use rolled, not instant!)
• 1 cup semi-sweet chocolate chips (Optional, but why skip them, really?)

Once you have these essentials ready to go, we move straight into the mixer. Isn’t it wonderful how few bowls we need for something this delicious?

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Expert Tips for Perfect Banana Oatmeal Cookies Every Time

You’ve got your ingredients, now let’s talk technique because that’s how we go from good cookies to truly exceptional, **chewy banana oatmeal cookies**. Baking, even for something this simple, benefits from a couple of insider tricks. I learned these the hard way, through trial and error, so you don’t have to!

The main goal here is maximizing that soft, almost tender interior while ensuring the oats provide the satisfying chew people expect from oatmeal cookies. It all starts before you even hit the ‘preheat’ button.

Ingredient Notes and Substitutions for Banana Oatmeal Cookies

First up: oats. Please, please use the old-fashioned rolled oats. Instant oats dissolve too much during the baking process. They turn your cookies into something closer to a soft muffin top, and we are striving for robust, satisfying chewiness here. Rolled oats give you that structure and heartiness that makes these a fantastic wholesome oatmeal snack.

Secondly, let’s talk about the fat. The recipe calls for butter—and butter gives you the best flavor, no question! But if you ever need a really quick stir-in, you can absolutely substitute peanut butter cup-for-cup for the butter. It changes the flavor profile—hello, peanut butter kick!—but the texture holds up surprisingly well. Just make sure whatever you use is softened, whether it’s cold butter or room-temperature peanut butter.

Finally, about those bananas: I cannot shout this loud enough—they must be very ripe. I mean, dark brown, maybe even a few black spots. These spotty bananas are sweeter, which means your cookies taste incredible without having to pile in tons of extra sugar. That’s how we keep these recipes feeling like a treat that’s actually good for you!

Step-by-Step Instructions for Making Banana Oatmeal Cookies

Alright, apron tied, oven preheated—let’s get these **banana oatmeal cookies** rolling! The beauty of this simple recipe is how straightforward the process is, but paying attention to a couple of key moments ensures you get that gorgeous, moist result we’re aiming for.

First things first: make sure your oven is at 350°F (175°C) and you’ve lined those baking sheets with parchment paper. This simple action is the best defense against sticking later!

Mixing the Wet and Dry Components for Moist Oatmeal Treats

We start by creaming the softened butter with both sugars until it gets light and fluffy. This shouldn’t take long with a mixer, maybe two minutes tops. Then, beat in your wet stuff—the mashed banana, egg, and vanilla—until everything looks unified. Now, for the dry stuff: gently whisk your flour, baking soda, cinnamon, and salt together in a separate bowl. This step is key!

When combining, add the dry mixture to the wet mixture slowly, mixing on low speed. Stop mixing the second you see the last streak of flour disappear! If you overmix that flour, poof! You lose the soft texture and introduce too much gluten, leading to a tougher cookie. After that, fold in your oats and any optional chocolate chips by hand.

Baking and Cooling Your Banana Oatmeal Cookies

Scoop those tablespoon-sized mounds onto your prepared sheets, leaving space so they have room to relax. Pop them into the oven and watch them closely. You are looking for the edges to just start turning that perfect, light golden brown, but the center should still look fairly soft and set. Seriously, don’t push it past 12 minutes!

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This next step is vital for those moist oatmeal treats: leave the cookies right there on the hot baking sheet for a solid 5 minutes after they come out. This brief resting period allows them to finish setting up without drying out. After that five minutes, gently slide them onto a wire rack to cool the rest of the way. You’ll have the best **banana oatmeal cookies** you’ve ever made!

Serving Suggestions for These Wholesome Oatmeal Snacks

One of the best things about making a batch of **banana oatmeal cookies** this easy is how versatile they are! They definitely fit the bill as a truly wholesome oatmeal snack, perfect for when you need something satisfying but not super heavy. I mean, yes, they are cookies, but thanks to the banana and oats, they feel way more purposeful than your average sugar cookie!

If you’re running out the door, grab two—they are fantastic plain for a quick energy boost before you start your day. But if you have an extra minute? You have to try pairing them up with something creamy. They are unbelievable dipped into a cool glass of milk (classic, I know!). I also love them served slightly warm with a dollop of Greek yogurt, maybe topped with a tiny drizzle of honey if you need a little extra sweetness.

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If you enjoy incorporating oats into your routine often, you should definitely check out my recipe for no-bake energy bites—they’re great for grabbing on the go too, but different enough to keep your snacking interesting!

Storage and Make Ahead Tips for Banana Oatmeal Cookies

I love that these **banana oatmeal cookies** travel so well because they are naturally moist! When you make a big batch—and trust me, you will—storage becomes important. The great news is you don’t need to refrigerate them, which is perfect for keeping them on the counter for easy grabbing throughout the week. Just make sure you keep them in a truly airtight container.

If you store them properly, they stay wonderfully soft for about 3 to 4 days. After that, they start to dry out just a tiny bit, but they are still delicious! If you find they’ve gotten hard, just zap one in the microwave for about 10 seconds, and it comes right back to life.

But what if you don’t want 20 cookies staring you down all week? Make-ahead is totally my jam! You can absolutely prepare the dough, scoop it onto your parchment-lined sheets, and then freeze those raw cookie dough balls. Once frozen solid (maybe an hour or two), transfer them to a freezer-safe bag. This lets you bake just two cookies whenever the mood strikes! This is a great strategy if you like having make ahead oatmeal snacks ready to go.

If you do the freezing trick, just pop them onto a baking sheet and bake straight from frozen. You’ll probably need to add an extra 2 to 4 minutes to the bake time. They are worth the extra wait, trust me!

Frequently Asked Questions About Banana Oatmeal Cookies

I know when you find a recipe you love, you usually have a few lingering questions before you dive in. That’s totally normal! I get messages all the time asking about tweaks for these **banana oatmeal cookies**. Here are the most common things people ask me about achieving that perfect soft and chewy result.

Can I make these Banana Oatmeal Cookies without butter?

You absolutely can! As I mentioned in the tips section, you can substitute peanut butter cup-for-cup for the butter. It works wonderfully in these **cookies using ripe bananas**. It changes the overall flavor, of course—hello, peanut butter goodness—but it still allows the recipe to come together beautifully into a soft treat. Just make sure whatever you swap in is the right temperature, whether it’s soft peanut butter or room-temp butter.

Are these considered Healthy Banana Oatmeal Cookies?

That’s a great question because that’s part of what makes these so appealing! Compared to a traditional chocolate chip cookie, yes, absolutely. We are leaning heavily on naturally sweet baked goods because the very ripe bananas already bring so much sugar and moisture to the table. Plus, we pile in those hearty, filling rolled oats, making them a fantastic option for quick breakfast cookies or lunchtime snacks. They’re wholesome, but let’s not forget they are still a cookie!

How do I ensure my banana oatmeal cookies are chewy and not cakey?

This is the eternal struggle! To guarantee you get those amazing **chewy banana oatmeal cookies** instead of something cakey, remember the two main rules: one, use the mushiest, spotty-brown bananas you can find—they are the glue and moisture source. Two, do not overbake them! Pull them out when the center still looks just a little soft. They firm up beautifully as they cool on the sheet, locking in that incredible moisture. Trust me on the underbaking, it makes all the difference!

Estimated Nutritional Data for Banana Oatmeal Cookies

I am happy to share the nutritional estimates for these delightful **banana oatmeal cookies**. Since we are building food with real ingredients—and I know some of you toss in pecans or use almond butter instead of standard butter—please treat these numbers as a solid guideline, not an exact science. This information is calculated based on one cookie using the standard recipe provided.

Seeing the facts helps us enjoy these wholesome oatmeal snacks guilt-free, knowing we are getting good fuel from the bananas and oats!

• Calories: Approximately 165 per cookie
• Total Fat: About 7g (with 4g coming from saturated fat)
• Carbohydrates: Roughly 24g
• Protein: Around 3g
• Sugar: About 10g (remember, much of this is the natural fruit sugar from the bananas!)
• Cholesterol: 25mg

I always say, that 3 grams of protein and 2 grams of fiber are what make these so much better than grabbing something artificial. It’s a truly satisfying and reasonably balanced treat when you need something quick!

Share Your Banana Oatmeal Cookies Creations

Now it’s your turn! I’ve shared all my secrets for getting these **banana oatmeal cookies** perfectly soft and chewy, but the best part of this whole journey is hearing how they turned out in your kitchens. I truly hope you found this recipe approachable and that it brought a little bit of that pure cooking joy into your day.

When you bake these up, please come back and leave a rating for me! I love seeing what you think, especially if you can tell me how successful you were in keeping them soft and chewy—that’s the real test, isn’t it?

If you took a picture of your golden-brown masterpieces? I would absolutely love to see them! Tag us on social media so I can share your success. Connecting with all of you is what keeps this blog going, and seeing your happy faces enjoying these simple comforting banana cookies is my favorite reward. Happy baking, everyone!

The Ultimate Soft and Chewy Banana Oatmeal Cookies (Easy Recipe for Ripe Bananas)

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I am so glad you are here! These banana oatmeal cookies bake up perfectly soft and chewy, using ripe bananas for natural sweetness. This easy recipe proves that wholesome snacks can be incredibly delicious and simple to make.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 12 min
• Total Time: 27 min
• Yield: 20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 3 very ripe medium bananas, mashed
• 1/2 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cups old-fashioned rolled oats
• 1 cup semi-sweet chocolate chips (optional)

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Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
3. Beat in the mashed bananas, egg, and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
4. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
6. Stir in the rolled oats and chocolate chips, if using, by hand until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You can gently flatten the tops slightly with a fork if you prefer a flatter cookie.
8. Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers look set. For softer cookies, err on the side of underbaking slightly.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Use very ripe bananas (mostly brown spots) for the best moisture and natural sweetness in these cookies.
• For an extra chewy texture, use old-fashioned rolled oats, not instant oats.
• You can substitute peanut butter for the butter for a different flavor profile, though baking time may vary slightly.
• These cookies store well in an airtight container at room temperature for up to 4 days.

Nutrition

• Serving Size: 1 cookie
• Calories: 165
• Sugar: 10g
• Sodium: 95mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 25mg