If you're craving a cookie that's both comforting and a bit adventurous, these Nutty Banana Peanut Butter Oatmeal Cookies are just the ticket. A delightful blend of creamy peanut butter, ripe bananas, and crunchy walnuts, these cookies are a wonderfully textured treat perfect for any season.
Peanut butter adds a rich, nutty flavor and creamy texture that pairs beautifully with the oats and banana. Unsalted butter helps create that classic cookie richness without overpowering the other flavors. Brown sugar brings a subtle molasses flavor, while granulated sugar helps achieve that perfect cookie crunch. The egg acts as a binder, ensuring a chewy cookie. Vanilla extract enhances the sweetness and rounds out the flavors. A ripe banana adds natural sweetness and moisture, making the cookies tender. Rolled oats contribute a hearty texture and a bit of chew. All-purpose flour provides the structure, while baking soda gives a slight lift. A pinch of salt balances the flavors, and chopped walnuts add crunch and a satisfying nutty taste.
These cookies are wonderful with a tall glass of cold milk or a warm cup of tea. For a decadent treat, try serving them with a scoop of vanilla ice cream. They're also great for breakfast on the go, paired with your morning coffee.
First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. It'll make clean-up easier and prevent sticking. In a large mixing bowl, combine the peanut butter, unsalted butter, brown sugar, and granulated sugar using a mixer until the mixture is smooth and fluffy. This takes about 2-3 minutes, and you'll know it's ready when the color lightens a bit.
Next, beat in the egg, vanilla extract, and mashed banana. Make sure everything is well combined, with no visible egg streaks. In another bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring until everything's just combined into a dough.
Now, fold in the chopped walnuts gently. You want them evenly distributed, but be careful not to overwork the dough. Drop tablespoon-sized balls of dough onto your prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with a fork, creating a crisscross pattern — this helps them bake evenly.
Bake the cookies for 10-12 minutes or until the edges turn golden brown. Let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. This will help them firm up and get that delightful chewy texture.
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