If you're looking for a comforting treat that combines the sweetness of ripe bananas with the hearty texture of oats, these Old-Fashioned Banana Oat Cookies are just the ticket. They're a perfect way to use up those overripe bananas sitting on your counter and make for a delightful snack any time of the year.
The all-purpose flour serves as the structure of the cookie, while the baking soda helps them rise and stay light. A pinch of salt enhances all the flavors, and a dash of ground cinnamon adds warmth. The unsalted butter provides richness, and the combination of granulated sugar and brown sugar gives the cookies their sweet flavor and chewy texture. A single egg binds everything together, and vanilla extract adds a touch of aromatic sweetness. Mashed ripe bananas not only lend their delicious flavor but also add moisture to the dough. Finally, rolled oats give these cookies their hearty, rustic texture.
These cookies pair wonderfully with a glass of cold milk or a warm cup of herbal tea. For a more indulgent treat, consider serving them with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Start by preheating your oven to 375°F (190°C). While it warms up, line a baking sheet with parchment paper to prevent the cookies from sticking.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This dry mix will ensure that the baking soda is evenly distributed, giving your cookies a nice lift.
In a large bowl, cream the butter with both sugars until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. The mixture should be pale in color, which means you've incorporated enough air.
Beat in the egg and vanilla extract until well combined. Make sure everything is mixed smoothly before moving on to the next step.
Next, stir in the mashed bananas. It's okay if the mixture looks a bit curdled — that's just the banana working its magic.
Gradually add the dry ingredients to the wet mixture. Mix just until combined; overmixing can lead to tough cookies. You want to see a few streaks of flour remaining.
Finally, fold in the oats until they're evenly distributed throughout the dough. This step ensures every cookie is packed with oat goodness.
Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. This gives them room to spread as they bake.
Bake the cookies for 10-12 minutes, or until the edges are golden brown. They might seem a bit soft when they come out, but they'll firm up as they cool.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
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