Description
Delight in these moist and flavorful Banana Bread Cookies, combining the classic taste of banana bread with the convenience of cookies. Infused with cinnamon and loaded with rolled oats, these cookies are a perfect treat for any occasion. Optional walnuts and chocolate chips add delightful texture and bursts of flavor.
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 prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture becomes light and fluffy, creating a smooth base for the dough.
- Add Egg, Vanilla, and Banana: Mix in the large egg and vanilla extract thoroughly, followed by folding in the mashed ripe bananas to infuse moisture and flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet mixture while stirring gently until just combined, ensuring the dough is not overmixed.
- Fold in Oats and Optional Add-ins: Carefully fold in the old-fashioned rolled oats. Add walnuts and/or chocolate chips if desired for extra texture and taste.
- Shape Cookies: Drop tablespoon-sized balls of dough onto the lined baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn lightly golden brown, 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, ensuring they set properly.
Notes
- For chewier cookies, reduce the baking time by a minute or two.
- Substitute walnuts with pecans or omit nuts altogether for a nut-free option.
- Use ripe bananas for the best natural sweetness and moisture.
- The cookies can be stored in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
