These Banana Oatmeal Cookies are absolute perfection. This recipe yields a perfectly soft, cake-like banana cookie loaded with oats.
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 42
Ingredients
1 ½cups(190g)all-purpose flour
1teaspoonground cinnamon
1teaspoonsalt
½teaspoonbaking soda
¼cup(56g)unsalted butter, room temperature
½cup(102g)vegetable shortening, room temperature
½cup(100g)granulated sugar
½cuplight brown sugar, packed
1large egg, room temperature
1cup(225g)mashed banana, about 2 bananas
1tablespoonvanilla extract
2cups(160g)quick-cooking oats
½cup(58g)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 flour mixture and mix until just combined. Take care not to over mix.
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.
Notes
Try swapping the walnuts for chocolate chips, caramel bits, toffee bits or any other add-in you love.
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.