Chewy Banana Oatmeal Cookies

Ingredients:

Wet Ingredients

• 1 cup unsalted butter (2 sticks), softened
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup bananas (about 2 bananas)
• 2 eggs

Dry Ingredients

• 1 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 3/4 tsp baking soda
• 1/2 tsp salt
• 2 cups all-purpose flour
• 3 cups old-fashioned oatmeal

Instructions:

1. Combine Dry Ingredients
In a large bowl, mix together the cinnamon, nutmeg, baking soda, salt, and flour. Set the dry mixture aside for later.

2. Combine Wet Ingredients
In a separate bowl, cream together the softened butter, brown sugar, granulated sugar, and vanilla extract using an electric hand mixer.

3. Add Bananas and Eggs
Mash the bananas using a fork or potato masher and add them to the butter mixture. Add the eggs and beat on medium speed until everything is well combined.

4. Add Dry Ingredients to Wet Mixture
Gradually add the dry flour mixture and oatmeal to the butter mixture. Mix until all ingredients are well incorporated, forming a soft cookie dough.

5. Scoop onto a Baking Sheet
Line a baking sheet with parchment paper. Scoop mounds of cookie dough using a medium cookie scoop, or form balls by hand. Optionally, you can top them with chocolate chips.

6. Bake the Cookies
Preheat the oven to 370°F (190°C). Place the baking sheet in the oven and bake for 10 minutes, or until the cookies are lightly golden around the edges.

Serving and Storage Tips:

Serving Tips:

These Chewy Banana Oatmeal Cookies are perfect for serving warm straight from the oven. They pair wonderfully with a glass of milk or a cup of coffee. For an extra treat, try serving them with a scoop of vanilla ice cream on the side.

Storage Tips:

• Store the cookies in an airtight container at room temperature for up to 4 days. This keeps them soft and chewy.
• For longer storage, freeze the cookies. Place them in an airtight container or freezer-safe bag and freeze for up to 3 months. Thaw at room temperature or microwave for 10-15 seconds to enjoy warm.

Pro Tip: If you like your cookies extra soft, store a slice of bread in the container with the cookies to maintain moisture!

Variations:

1. Chocolate Chip Banana Oatmeal Cookies – Add 1/2 to 1 cup of chocolate chips to the dough for a chocolatey twist that pairs perfectly with the banana flavor.
2. Nutty Banana Oatmeal Cookies – Mix in 1/2 cup of chopped walnuts, pecans, or almonds for added crunch and a nutty flavor that complements the sweetness of the cookies.
3. Raisin or Dried Fruit Banana Oatmeal Cookies – Add 1/2 cup of raisins, dried cranberries, or dried apricots to the cookie dough for a fruity twist.
4. Peanut Butter Banana Oatmeal Cookies – Stir in 1/4 cup of peanut butter to the wet ingredients for a deliciously rich, nutty flavor.
5. Spiced Banana Oatmeal Cookies – Increase the cinnamon and nutmeg or add 1/4 teaspoon of ground ginger or allspice to enhance the warm spice flavors.
6. Gluten-Free Banana Oatmeal Cookies – Substitute gluten-free flour and certified gluten-free oats to make this recipe gluten-free.
7. Vegan Banana Oatmeal Cookies – Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water for each egg) and use vegan butter to make a plant-based version.
8. Coconut Banana Oatmeal Cookies – Add 1/2 cup of shredded coconut to the dough for a tropical flavor that complements the banana.
9. Banana Oatmeal Chocolate Chunk Cookies – Swap out chocolate chips for chunks of dark chocolate or white chocolate for an extra indulgent bite.
10. Zesty Banana Oatmeal Cookies – Add 1 tablespoon of lemon or orange zest to the batter for a bright citrus flavor.
11. Maple Banana Oatmeal Cookies – Substitute the granulated sugar with pure maple syrup and add a teaspoon of maple extract for a subtle maple flavor.
12. Caramel Banana Oatmeal Cookies – Mix in 1/2 cup of caramel bits or chopped caramel candies for a sweet, gooey twist.
13. Pumpkin Banana Oatmeal Cookies – Replace half the mashed bananas with 1/2 cup of canned pumpkin and add 1/2 teaspoon of pumpkin pie spice for a fall-inspired treat.
14. Coconut Banana Oatmeal Cookies – Add 1/2 cup of sweetened shredded coconut to the dough for a tropical flavor.
15. Almond Banana Oatmeal Cookies – Stir in 1/4 cup of chopped almonds or almond flour for a nutty crunch.
16. Berry Banana Oatmeal Cookies – Incorporate 1/2 cup of dried or freeze-dried berries, like strawberries or blueberries, for added fruitiness.
17. Espresso Banana Oatmeal Cookies – Add 1 tablespoon of instant espresso powder to the dough for a coffee-flavored kick.
18. White Chocolate Macadamia Banana Oatmeal Cookies – Mix in 1/2 cup of white chocolate chips and 1/4 cup of chopped macadamia nuts for a decadent treat.
19. Chai-Spiced Banana Oatmeal Cookies – Add 1/2 teaspoon of chai spice blend (or a mix of cardamom, cinnamon, ginger, and cloves) for a warm, spiced flavor.
20. Zucchini Banana Oatmeal Cookies – Incorporate 1/2 cup of finely grated zucchini for added moisture and a subtle vegetable boost. Make sure to squeeze out excess moisture before adding it to the dough.

 FAQs:

1. Can I use overripe bananas for this recipe?
   Yes, overripe bananas are perfect for this recipe. They are sweeter and easier to mash, which enhances the flavor of the cookies.
2. Can I make these cookies without brown sugar?
   Yes, you can substitute brown sugar with an equal amount of granulated sugar or coconut sugar. However, brown sugar adds a rich, caramel flavor that contributes to the cookies’ chewiness.
3. Can I use instant oats instead of old-fashioned oats?
   Old-fashioned oats work best for a chewy texture, but if you only have instant oats, you can use them. The texture will be slightly different—softer and less chewy.
4. How do I prevent cookies from spreading too much?
   To prevent spreading, make sure your butter is softened but not melted. Also, chill the cookie dough in the refrigerator for 30 minutes before baking.
5. Can I freeze the cookie dough?
   Yes, you can freeze the cookie dough. Scoop the dough onto a baking sheet and freeze until solid. Transfer the frozen dough balls to an airtight container or freezer bag and store for up to 3 months. Bake straight from the freezer, adding an extra minute or two to the baking time.
6. Can I use a different type of flour?
   You can substitute whole wheat flour or oat flour for all-purpose flour. However, this may slightly alter the texture and flavor of the cookies.
7. How can I make these cookies gluten-free?
   Use gluten-free flour and certified gluten-free oats to make these cookies gluten-free. Ensure that all other ingredients are gluten-free.
8. What can I use instead of eggs for a vegan version?
   Flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) or chia eggs (1 tablespoon chia seeds + 3 tablespoons water per egg) work well as egg substitutes in this recipe.
9. How do I store leftover cookies?
   Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in an airtight container or freezer-safe bag for up to 3 months.
10. Can I add mix-ins like nuts or chocolate chips?
    Absolutely! Feel free to mix in chocolate chips, nuts, or dried fruit to the dough for added flavor and texture. Adjust the amount according to your preference.

These FAQs cover common concerns and tips to ensure you get the best results with your Chewy Banana Oatmeal Cookies!