Banana Oatmeal Cookies

Thick and chewy banana oatmeal cookies are to die for!! The bananas and oatmeal gives this cookie the BEST texture.

We have a lot of oatmeal cookie recipes, including Classic Oatmeal Cookies, Oatmeal Chocolate Chip, and even Oatmeal Coconut Cookies! This is yet another spin on a classic favorite.

A stack of banana oatmeal cookies on a white plate

soft + Easy banana oat cookies

Raise your hand if you’re a cookie fanatic like I am? I am constantly craving a good warm homemade cookie. Cookies make the world a better place. Is there anything better than taking freshly baked cookies out of the oven? And that first chewy bite…YUM!

We love this recipe for banana oatmeal cookies for a lot of reasons. Not only are they really simple to make, but they are incredibly delicious in both taste and texture. They are soft, really chewy, and stay fresh for a few days after baking.

Banana bread isn’t the only recipe you can make with overripe bananas. This is another great recipe to use them in!

Banana Oat Cookie Dough in a mixing bowl

How to Make Banana Oatmeal Cookies

MAKE DOUGH. While your oven is preheating to 350 degrees F, mix the flour, baking soda, salt, nutmeg and cinnamon together in a medium bowl.

In a stand mixer, cream together the shortening and sugars and beat until they are light and fluffy. Add in the egg, banana, oatmeal and vanilla and mix everything together well.

Add the dry ingredients to the wet ingredients and mix until blended.

BAKE. Scoop the dough onto an ungreased cookie sheet. Bake the cookies for 9-12 minutes or until edges are lightly browned. DO NOT over bake these! Over baking may result in a non-chewy texture.

There are other ingredients you can add to these cookies to give them a bit of variation.) Try some of these:

  • walnuts
  • raisins
  • white chocolate chips
  • butterscotch chips
  • pecans
  • m&ms or other chocolate candies

Banana oatmeal cookie dough balls on a baking sheet

Tips + Storing

These cookies should stay fresh for a few days if you store them correctly. Store these banana oatmeal cookies in an airtight container or bag and keep them at room temperature. You can even throw a piece of bread into the container with the cookies so it will soak up the extra air and the cookies won’t dry out as fast.

You can also freeze these cookies in a freezer safe container or bag. They should stay good in the freezer for 4-6 months.

You can also freeze the cookie dough to be baked later. Place scoops of dough on a baking sheet and freeze. Once frozen transfer to a freezer safe airtight bag. Label and freeze for up to 3 months. Let them thaw a bot on a baking sheet before putting them in oven. You may need to add a minute or two to the cook time.

close up of banana oatmeal cookie recipe

For more banana recipes, check out:

Banana Oatmeal Cookies Recipe

5 from 11 votes
Thick and chewy banana oatmeal cookies are to die for!! The bananas and oatmeal gives this cookie the BEST texture.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 30
Calories 119 kcal
Author Lil' Luna

Ingredients

  • 1 1/2 cup all-purpose flour sifted
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp ground nutmeg
  • 1 tsp cinnamon
  • 3/4 cup shortening
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 cup mashed bananas about 3 medium bananas
  • 1 3/4 cup quick cooking oats
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 350
  • Sift flour, baking soda, salt, nutmeg and cinnamon together in a medium bowl.
  • In mixer, cream together shortening and sugars and beat until light and fluffy. Add egg, banana, oatmeal and vanilla and mix well.
  • Add dry ingredients and mix until blended. Scoop onto cookie sheet. Bake for 9-12 minutes or until edges are lightly browned.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    I love cookies too, all kinds and really appreciate soft chewy varieties more than jaw breaking crunchy kinds, so thank you for these banana cookies!

  2. 5 stars
    Just like the yummy cookies my college roommate used to make. Sometimes she would frost them with cream cheese frosting, and they were even more decadent!

  3. 5 stars
    I just made these cookies with just a bare hint of ground cloves and about 3/4 Cup butterscotch chips and they are delicious! My cookie dough was really soft and sticky so I stuck in the fridge for a bit and then spooned and baked them. They puffed up more and spread less than your pictures and I really love that. I am freezing some in ball form for later use. I will need to make more of these with different add-ins. I bet raisins are really good, and I have golden raisin/cranberry/cherry mix and white chocolate chips my cupboard, and perhaps that might be a winner too! I can see having a variety of frozen cookie balls in the freezer and just throw a few in the oven and a few mins later having wonderfully soft and delicious cookies on your plate. Thanks for this awesome recipe, I typically don’t leave reviews but this was very deserving. Highly recommend. Easy to substitute a couple of Tbsp of special butter.

  4. 5 stars
    I love oatmeal raisin cookies as a matter of fact they are my favorite cookie. Thanks for the recipe I will for sure be giving this one a try 🙂

      1. A cup of flour is about 120 grams. The grams may be different for the sugar… I’m sure there is a conversion chart on google that could help you convert if wanting to use grams for the recipe. 🙂