Banana Oatmeal Cookies! Soft & chewy, these cookies combine the sweetness of ripe bananas and toffee chips with the wholesome heartiness of oats in comforting blend of flavors and textures that makes for a satisfying snack.
Somehow, I always forget about good ol' oatmeal cookies! I was so pleased with how they turned out {the classic Quaker Oats recipe}, that I went home & adapted them to give them a spin.
Classic oatmeal cookies are amped up with banana and toffee bits for a new twist on an old favorite. These cookies are soft & cake-like... almost like little oat-filled banana breads. For the second batch, I added in some semi-sweet chocolate mini chips, because chocolate never made anything worse. I liked both versions equally!
I can just imagine putting these out on a holiday dessert buffet and watching them disappear! I think they'd be Santa approved. 😉
Banana Oatmeal Cookies
Ingredients
- 8 tablespoons unsalted butter softened
- ¼ cup + 2 tablespoons brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 banana mashed
- ½ teaspoon vanilla extract
- 1 cup + 1 tablespoon all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon sea salt
- 1½ cups rolled oats
- ½ cup toffee bits such as Bits 'O Brickle
- Semi-sweet mini chocolate chips optional
Instructions
- Preheat oven to 350°F.
- In the bowl of a stand mixer, cream together butter and sugars until well incorporated. Add egg, banana and vanilla extract and beat until smooth.
- In a medium bowl, combine flour, baking soda, cinnamon, salt, and oats.
- Add dry mixture to wet and mix until just incorporated. Mix in toffee bits. (And mini-chips if desired.)
- Bake on a non-stick cookie sheet for approximately 12 minutes or until the edges just begin to brown.
- When baked through, remove from oven and allow to set on the cookie sheet for about 5 minutes before transferring to a cooling rack.
Sloane @ Life Food and Beer says
This was too cute! The cookies sound and look great too.