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Banana Oatmeal Cookies

To help interest my kids in cooking, I started with this recipe from my childhood. My mom made these oatmeal banana cookies when I was young. Now my children like them as much as I did, and we quadruple the recipe to serve our large family. You can't eat just one of these goodies packed with chocolate morsels. —Jaqueline Wilson, Armstrong Creek, Wisconsin
  • Total Time
    Prep: 10 min. Bake: 15 min./batch
  • Makes
    4 dozen

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup butter, softened
  • 1 large egg
  • 1 cup mashed ripe bananas (about 2)
  • 1-3/4 cups quick-cooking oats
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped walnuts

Directions

  • In a bowl, combine the first six ingredients; beat in butter until mixture resembles coarse crumbs. Add egg, bananas and oats; mix well. Stir in chips and nuts.
  • Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks.
Nutrition Facts
2 each: 195 calories, 10g fat (5g saturated fat), 24mg cholesterol, 186mg sodium, 25g carbohydrate (14g sugars, 2g fiber), 3g protein.
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Reviews

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Average Rating:
  • dmpaxton2004
    Apr 30, 2020

    Delish--- approved by son. Made as written, will make again. MP

  • Kasha
    Nov 26, 2019

    nice cookie banana flavor came through (did not measure the banana, will do next time) left out nuts for allergy reason, will make again

  • Linda
    May 10, 2017

    Great recipe! Cookies are incredibly moist and flavorful. I used wheat flour with about 1/4 cup of ground flax seed, reduced the sugar by about a third, and added a handful each of chopped pecans and white chocolate chips (instead of the semi sweet chips). Perfect with coffee in the morning!

  • Bettybakes!
    May 17, 2016

    I used 1/2 brown and 1/2 white sugar and had no semi sweet chips so I used milk chocolate chips and baked them for 13 minutes. Excellent recipe and I will definitely bake again!

  • PrplMonky5
    Apr 27, 2016

    I changed it up a bit based on previous reviewers. I used 1/2C sugar, 1/2C brown sugar. I added in about 1/2tsp vanilla extract. I didn't put in the nuts, out of personal preference. I then put the dough in the fridge for about 18 hours, then baked them. They didn't flatten at all, I was pleased. They really look like homemade oatmeal cookies! Unfortunately I think I may have under baked them a tad because of a mushy center. That would be my fault, no fault of the recipe. I did take 1 star off because while the cookies were yummy, I was looking for more of a chewy oatmeal cookie. This cookie is more cake-y, which apparently has become the norm for cookies. So I will continue my search for a good chewy oatmeal cookie recipe.

  • mamaknowsbest
    Jul 13, 2015

    If you love banana cupcakes then you'll love these banana cookies! This recipe is so easy and quick to put together. Although the dough was very soft they did not spread too much. I have also put the dough into a mini cupcakes pan. These little bites came out great too. As a volunteer food editor for Taste of Home I love recipes that use classic ingredients and tastes great!

  • CookingUSA
    Apr 18, 2015

    This was a great recipe. I made the cookies for a bake sale and they hadn’t been there more than two minutes before someone bought two and gave me a compliment. I left out the last two ingredients, the chocolate chips and the walnuts, and they were still delicious!

  • KimLMC
    Mar 1, 2015

    I chose this recipe to use ripened Bananas and show my learning disabled 8 year old how to make from scratch for the first time. Easy enough that she could do most by of the mixing by herself. The Joy on her face alone was worth 5 stars. As for cookies.... a they are moist and flavorful, but could have used Vanilla Extract. I substituted 1/2 brown and 1/2 white sugar and since I only had old fashioned oats, I used those. The texture from the oats wasn't bad, but wish they had blended better in this cookie, will toast next time as a reviewer suggested. I also toasted Pecan's...which gives such a good flavor. Mixture is really soft, refrigerate for min of 30 minutes and you cookies won't flatten out so much. Cooked at 375 for 14 min. How many you get depends on your cookie scoop size and whose doing the scooping.

  • KimLMC
    Mar 1, 2015

    I chose this recipe to use ripened Bananas and show my learning disabled 8 year old how to make from scratch for the first time. Easy enough that she could do most by of the mixing by herself. The Joy on her face alone was worth 5 stars. As for cookies.... a they are moist and flavorful, but could have used Vanilla Extract. I substituted 1/2 brown and 1/2 white sugar and since I only had old fashioned oats, I used those. The texture from the oats wasn't bad, but wish they had blended better in this cookie, will toast next time as a reviewer suggested. I also toasted Pecan's...which gives such a good flavor. Mixture is really soft, refrigerate for min of 30 minutes and you cookies won't flatten out so much. Cooked at 375 for 14 min. How many you get depends on your cookie scoop size and whose doing the scooping.

  • kayebee
    Feb 23, 2014

    Very cake-like, not something I would call a cookie. If you're looking for this sort of flavor/texture, I think you would do better by just finding a good banana bread recipe.