Chewy Banana Oatmeal Cookie Recipe with Nuts

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 2 tbsp unsalted butter, room temperature
• 1/3 cup sugar
• 1/2 cup unpacked brown sugar
• 1 large egg
• 1/4 cup mashed ripe banana (about 1 small banana)
• 1/2 tsp vanilla extract
• 2 cups quick oats
• 3/4 cup chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
3. In a large bowl, use a mixer (or whisk and elbow grease) to cream the room-temperature butter with both the granulated sugar and brown sugar on medium speed until smooth and slightly fluffy.
4. Add the egg to the creamed butter and sugars, mixing until incorporated. Then add the mashed ripe banana and vanilla extract and mix until combined.
5. Using a spatula or wooden spoon, fold the dry flour mixture and the quick oats into the wet ingredients until just combined and no streaks of flour remain. Be careful not to overmix.
6. Fold in the chopped walnuts evenly throughout the dough.
7. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow for spreading.
8. Bake for about 10–12 minutes, or until the edges are lightly golden brown but the centers still look slightly soft. Because the banana keeps the cookies moist, avoid overbaking to maintain chewiness.
9. Allow the cookies to cool on the baking sheet for 3–4 minutes, then transfer them to a wire rack to cool completely. This short resting time helps the cookies set while keeping the interior tender.
10. Store cooled cookies in an airtight container at room temperature. They will stay chewy for several days; warm briefly before serving if desired.

Tips for Success

Use ripe bananas with brown spots for the best flavor and natural sweetness—underripe bananas will be less flavorful and won’t provide the same moisture. If you prefer a softer, cake-like cookie, bake a minute longer; if you want a chewier center, remove them as soon as the edges set. Quick oats give these cookies a softer bite; for more texture, substitute old-fashioned rolled oats. Toast the walnuts lightly for extra depth of flavor, but let them cool before stirring into the dough.

Notes

Makes about 30 cookies. Serving size listed as two cookies. These cookies freeze well—layer cooled cookies between sheets of parchment in an airtight container for up to three months. Thaw at room temperature or microwave briefly to revive chewiness.

Nutrition

Per serving (2 cookies): Calories: 176 kcal • Carbohydrates: 28 g • Protein: 3.5 g • Fat: 7 g • Fiber: 1.6 g • Sugar: 14 g