Banana Cream Cookies
Banana Cream Cookies are a delightful twist on classic oatmeal cookies, featuring ripe bananas for natural sweetness and flavor. These soft and chewy cookies are packed with oats and can be customized with your favorite mix-ins, such as nuts and chocolate chips. Enjoy the deliciousness of these homemade cookies!
Ingredients
- 2 ripe bananas mashed
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup old-fashioned oats
- 1/2 cup chopped walnuts optional
- 1/2 cup white chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Stir in the mashed bananas until evenly incorporated into the mixture.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the old-fashioned oats until evenly distributed throughout the dough.
- If desired, stir in the chopped walnuts and white chocolate chips for added texture and flavor.
- Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Some tips for this recipe:
- Make sure to use ripe bananas for the best flavor and sweetness.
- Customize the cookies by adding your favorite mix-ins, such as chopped nuts, chocolate chips, or dried fruit.
- Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.