Banana Oatmeal Cookies

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

Banana Oatmeal Cookies! Soft & chewy, these treats 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.

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Course Dessert

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Servings 30 cookies

Author Dianna Muscari

Ingredients  

• 8 tablespoons unsalted butter softened to room temperature
• 6 tablespoons brown sugar
• ¼ cup granulated sugar
• 1 egg
• 1 medium 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. Line 2 baking sheets with parchment paper. Set aside.
• In the bowl of a stand mixer, cream together 8 tablespoons unsalted butter, 6 tablespoons brown sugar, ¼ cup granulated sugar until well incorporated.
• Add 1 egg, 1 medium banana and ½ teaspoon vanilla extract and beat until smooth.
• In a medium bowl, combine 1 cup + 1 tablespoon all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon cinnamon, ¼ teaspoon sea salt, and 1½ cups rolled oats.
• Add dry mixture to wet and mix until just incorporated. Mix in ½ cup 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.

Dianna’s Tips

Adapted from Quaker Oats