Banana Oatmeal Cookies

These Banana Oatmeal Cookies are absolute perfection. This recipe yields a perfectly soft, cake-like banana cookie loaded with oats.

This is the banana oatmeal cookie that’s acceptable to eat for breakfast! It’s a foolproof recipe that yields a pillowy soft banana cookie every single time.

The great thing about this recipe is the cookies are drop cookies, just like my banana nut bread cookies.

This means there is no need to chill the dough. You just scoop and drop mounds of dough right onto a baking sheet.

Pop the cookies straight into the oven until they are baked through. This only takes about 10 minutes.

I’m pretty sure if you love my banana cream pie, best ever banana bread, and banana pudding cupcakes, you’ll love these cookies!

How to Make Banana Oatmeal Cookies

1. Making banana cookies with oats from scratch is very easy. You can use a stand mixer or a hand mixer to make the dough.
2. First, cream butter, shortening, white sugar, and brown sugar together. Then add an egg, mashed banana, and vanilla extract.
3. Whisk flour, baking soda, salt, and cinnamon together in a separate bowl then add it to the butter mixer. Mix everything together until just combined.
4. Gently fold in quick cooking oats and chopped walnuts.
5. Drop tablespoon-sized mounds of dough on a parchment lined cookie sheet and bake.

How to Keep Banana Oatmeal Cookies From Spreading

Banana cookies that don’t spread require vegetable shortening. Shortening will the cookies a soft, cake-like texture that doesn’t spread into a flat crisp cookie.

Using quick cooking oats also helps hold the cookie together resulting in less spread.

How to Make Soft Oatmeal Banana Cookies

The key to soft banana cookies is to use both butter and shortening. The two work together to keep the cookies tender.

Using a combination of white and brown sugar will also yield a softer cookie. Brown sugar contains molasses which add more moisture to the cookie.

Banana Oatmeal Cookies for Breakfast or Dessert

The thing I love most about these oatmeal banana cookies is they can be eaten for breakfast or dessert. Enjoy them as they are for breakfast. Or mix in chocolate chips, caramel bits, toffee bits, etc. to make an exquisite dessert cookie.

PRO TIP: Take these cookies to the next level by roasting the banana before adding them to the batter. Simply line a baking sheet with aluminum foil and place the whole banana, in its skin, on the baking sheet. Bake them for 15 minutes at 350°F. Let them cool completely before using.

Banana Oatmeal Cookies

These Banana Oatmeal Cookies are absolute perfection. This recipe yields a perfectly soft, cake-like banana cookie loaded with oats.

5 from 2 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 42 cookies

Calories: 97

Author: Jen Sobjack

Ingredients

US Cups - Metric

• 1 and 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup unsalted butter, room temperature
• 1/2 cup vegetable shortening, room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg, room temperature
• 1 cup mashed banana, about 2 bananas
• 1 tablespoon vanilla extract
• 2 cups quick cooking oats
• 1/2 cup chopped walnuts

Instructions

• Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat; set aside.
• Whisk the flour, cinnamon, salt, and baking soda together in a large bowl. Set aside.
  
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, shortening, granulated sugar, and brown sugar together on high speed until fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
• Beat in the egg, banana, and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
• Add the dry ingredients and beat on low speed until just combined.
• Using a silicone spatula, gently fold in the oats and walnuts until just incorporated. The dough will be soft.
• Scoop cookie dough, about 1 tablespoon of dough per cookie, and place 2 inches apart on the prepares baking sheet. Bake for 1-10 minutes or until lightly browned on the sides. 
• Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. 

Make ahead tip

• The cookies will keep for up to 1 week stored in an airtight container in the refrigerator.
• Cookies can be frozen for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.

Notes

Try swapping the walnuts for chocolate chips, caramel bits, toffee bits or any other add-in you love.

Nutrition

Serving: 1cookie | Calories: 97kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 71mg | Potassium: 48mg | Sugar: 5g | Vitamin A: 0.9% | Vitamin C: 0.6% | Calcium: 0.8% | Iron: 2.6%

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Tried this recipe? Share it on Instagram!Mention @introvertbaker or tag #bakedbyanintrovert!

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.