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–+ servings

Banana Oatmeal Cookies

Ania
Use up your leftover bananas and make these delicious Banana Oatmeal Cookies! They are full of hearty oats, sweet bananas, nutty pecans, and gooey chocolate in every bite!
5 from 2 votes

Ingredients
 
 

Instructions
 

  • Preheat oven to 350°F. Line a cookie sheet with parchment paper. Chop the pecans and mash the bananas.
    1/2 cup pecans, 1 cup ripe bananas
  • Brown the butter: Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you’ll know it’s almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl to cool as you measure out the rest of your ingredients. (Cool at least 15 minutes).
    1/2 cup butter
  • In a medium bowl, add in flour, oats, cinnamon, baking powder, baking soda, and salt.
    2 cups all-purpose flour, 1 cup rolled oats, 3/4 tsps baking soda, 1 tsp cinnamon, 1/2 tsp baking powder, 1/2 tsp salt
  • In a large bowl, whisk cooled brown butter, brown sugar, and sugar. Add in vanilla, egg, and bananas. Whisk until smooth.
    1/2 cup butter, 1/2 cup brown sugar, 1/3 cup white sugar, 1 egg, 1 tbsp vanilla, 1 cup ripe bananas
  • Add in the dry ingredients and mix until a soft cookie dough forms. Don't over-mix!
  • Add in the chocolate chips and pecans and mix in a few times.
    1/2 cup semi-sweet chocolate chips, 1/2 cup pecans
  • Scoop 6 cookie dough balls and place on the prepared cookie sheet. Add extra pecans and chocolate chips on top.
  • Bake for 10-13 minutes. Mine took 13 minutes. The cookies will be ready when the edges are a golden brown, but the inside will look very soft. Remove from oven, let the cookies cool on the hot pan for a few minutes before serving warm or cool completely and enjoy!