Perfectly soft and chewy banana oatmeal cookies. Dreamy soft and chewy centre, packed with mashed bananas baked into your favourite oatmeal cookie that taste like banana bread combined with oatmeal cookies. The outside is nice and crispy while the inside is soft and gooey- Everything a cookie should be!

These are the be all end all of cookies that we’ve been dreaming of. A new all time favourite! I can see myself eating the entire batch in one sitting without regret. They have the most perfect flavour and texture and are just the thing to make when you’ve got some old bananas kicking around and some quick oats.

These cookies are made just like any other, by combining the wet ingredients and then mixing in all of the dry ingredients. The perfect cookie dough requires the mixing of the butter and sugar to cream on low speed into a pale fluffy consistency which takes about 10 minutes. Followed by adding the egg and again mixing for 5 more minutes. These two steps a are very important as it allows the sugar to dissolve into the butter and will yield a lighter textured cookie.

WHY CHILL THE DOUGH?

This step minimizes the amount the cookie will spread once its baking in the oven. The “fat” aka the butter takes longer to melt so it will spread less. So if you’ve ever baked cookies and they come out completely flat and crispy and practically pancaked on the baking sheet.. well this is why.

TECHNIQUE

To make these cookies we applied the “pan-banging” or tapping of the cookie tray on the counter throughout the cooking process. Perhaps you’ve heard of this or seen it applied? Or made some crinkle chocolate chip cookies which have those lines all around the cookie? This is that method and what it does it that it creates ripples on the edges of the cookies. We used that technique to create a crisp outer edge and soft and chewy centre.

USING A COOKIE SCOOP

We recommend using the scoop to maintain consistency in each cookie. This will create all the same sized cookies and they will all bake alike. The other reason is that it gives us height and volume when you pack down the scoop by pressing the dough in the scoop and scrapping off anything extra. Its important to give the cookie balls some height so that they don’t flatten out too much when you bake them and that they don’t spread too much.

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

Print Recipe

chewy banana oatmeal cookies

Perfectly chewy banana oatmeal cookies with crisp outsides loaded with oats and mashed bananas baked into the perfect soft, tender and chewy cookie.

Prep Time20 minutes mins

Cook Time15 minutes mins

Additional Time20 minutes mins

Total Time55 minutes mins

Course: Breakfast

Servings: 25

Author: the communal feast

Ingredients

• 1 cup butter softened
• 1 1/2 cup brown sugar
• 1 egg room temperature
• 2 bananas mashed
• 1 TBS vanilla extract
• 1 1/2 cups all-purpose flour
• 2 cups rolled oats regular sized quick oats
• 1 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt

Instructions

• 1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on low until pale and fluffy – about 10 minutes. Scrape down the sides of the bowl if needed.
• 2. Add the egg and vanilla and continue to beat on low an additional 5 minutes. Add the bananas and cinnamon and mix until combined. The batter should be pale and fluffy and almost look whipped.
• 3. Combine the flour, baking soda, baking powder and salt. Slowly add to the mixture until just incorporated. Careful not to over mix at this stage. Stir in the oats by hand and fold into the mixture.
• 4. Line a baking tray with parchment paper. Use a cookie scoop to scoop your batter out into about 1 tbsp portions ensuring to pack the scoop and scrape off any excess before turning out onto your baking sheet. It’s important to keep the shape of the cookie scoop and the balls are nice and round and tall. Transfer the balls to the freezer and let chill 20 minutes.
• 5. Preheat the oven to 325 degrees F. Place a few balls on a second baking sheet, leaving about 2 inches between each ball. Bake for 14 minutes, removing from the oven half way at the 7 minute mark and gently tapping the sheet on the counter once or twice. Once the cookies have finished baking, let the cookies rest 1 minute in the tray and then transfer to a cooling rack to rest an additional 5 minutes.