You can also freeze these cookies in a freezer safe container or bag. You can even throw a piece of bread into the container with the cookies so it will soak up the extra air and the cookies won’t dry out as fast. Store these banana oatmeal cookies in an airtight container or bag and keep them at room temperature. These cookies should stay fresh for a few days if you store them correctly. There are other ingredients you can add to these cookies to give them a bit of variation.) Try some of these: DO NOT over bake these! Over baking may result in a non-chewy texture.
Bake the cookies for 9-12 minutes or until edges are lightly browned. Scoop the dough onto an ungreased cookie sheet. Add in the egg, banana, oatmeal and vanilla and mix everything together well.Īdd the dry ingredients to the wet ingredients and mix until blended.īAKE. In a stand mixer, cream together the shortening and sugars and beat until they are light and fluffy. While your oven is preheating to 350 degrees F, mix the flour, baking soda, salt, nutmeg and cinnamon together in a medium bowl. This is another great recipe to use them in! They are soft, really chewy, and stay fresh for a few days after baking.īanana bread isn’t the only recipe you can make with overripe bananas. Not only are they really simple to make, but they are incredibly delicious in both taste and texture. We love this recipe for banana oatmeal cookies for a lot of reasons. Is there anything better than taking freshly baked cookies out of the oven? And that first chewy bite…YUM! Raise your hand if you’re a cookie fanatic like I am? I am constantly craving a good warm homemade cookie. We have a lot of oatmeal cookie recipes, including Classic Oatmeal Cookies, Oatmeal Chocolate Chip, and even Oatmeal Coconut Cookies! This is yet another spin on a classic favorite.
Thick and chewy banana oatmeal cookies are to die for!! The bananas and oatmeal gives this cookie the BEST texture.
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