More About Banana Oatmeal Cookies
Prep Time: 15 minutes minutes Cook Time: 13 minutes minutes Servings: 24 cookies Calories: 163kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢1 ½ cups all-purpose flour
▢½ teaspoon baking soda
▢1 teaspoon salt
▢1 teaspoon ground cinnamon
▢¼ teaspoon ground nutmeg
▢¾ cup butter
▢1/2 cup white sugar
▢1/2 cup brown sugar
▢1 large large egg
▢1 cup mashed ripe bananas
▢1 teaspoon vanilla
▢1 ¾ cups quick cooking oats
▢½ cup mini chocolate chips
Instructions
Preheat your oven to 375 °F. Line baking sheets with parchment paper and set aside.
Sift together the flour, baking soda, salt, cinnamon and nutmeg in a small bowl and set aside.
In a medium sized mixing bowl, cream together the butter and sugars until the mixture is light and fluffy. Beat in the egg until fully incorporated, then add in the vanilla.
Mix in the banana, oatmeal and chocolate chips until fully combined.
Slowly add the dry ingredients into the wet, mixing in completely.
Drop by tablespoonful onto the prepared baking sheets.
Bake in the oven for 13-15 minutes until the edges are light brown and set. If you are finding that they are browning too quickly, reduce your oven temperature to 350 °F.
Remove from the oven and cool for 5 minutes on the baking sheets, then remove to fully cool on wire baking rack.
Store in a closed container at room temperature for 3-4 days. These can also be frozen.
Notes
If your cookies are browning too rapidly at 375 °. turn your oven down. Banana adds a lot of sugars to the cookie and the fruit sugars can cause cookies to burn easier! It all depends on how sweet your banana are!
Nutrition
Calories: 163kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 178mg | Potassium: 63mg | Fiber: 1g | Sugar: 12g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢1 ½ cups all-purpose flour
▢½ teaspoon baking soda
▢1 teaspoon salt
▢1 teaspoon ground cinnamon
▢¼ teaspoon ground nutmeg
▢¾ cup butter
▢1/2 cup white sugar
▢1/2 cup brown sugar
▢1 large large egg
▢1 cup mashed ripe bananas
▢1 teaspoon vanilla
▢1 ¾ cups quick cooking oats
▢½ cup mini chocolate chips
Instructions
Preheat your oven to 375 °F. Line baking sheets with parchment paper and set aside.
Sift together the flour, baking soda, salt, cinnamon and nutmeg in a small bowl and set aside.
In a medium sized mixing bowl, cream together the butter and sugars until the mixture is light and fluffy. Beat in the egg until fully incorporated, then add in the vanilla.
Mix in the banana, oatmeal and chocolate chips until fully combined.
Slowly add the dry ingredients into the wet, mixing in completely.
Drop by tablespoonful onto the prepared baking sheets.
Bake in the oven for 13-15 minutes until the edges are light brown and set. If you are finding that they are browning too quickly, reduce your oven temperature to 350 °F.
Remove from the oven and cool for 5 minutes on the baking sheets, then remove to fully cool on wire baking rack.
Store in a closed container at room temperature for 3-4 days. These can also be frozen.
Notes
If your cookies are browning too rapidly at 375 °. turn your oven down. Banana adds a lot of sugars to the cookie and the fruit sugars can cause cookies to burn easier! It all depends on how sweet your banana are!
Nutrition
Calories: 163kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 178mg | Potassium: 63mg | Fiber: 1g | Sugar: 12g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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