I’ve been on a baking kick lately and have found a new love in these Chewy Banana Nut Oat Cookies. They almost taste like a muffin top (and if I eat any more of these, I may grow one 😂), and are a phenomenal cookie for your repertoire!
INGREDIENTS
- 1 1/2 cups Flour
- 1 1/2 tsp Cinnamon
- 1/4 tsp Ground Cloves
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Cornstarch
- 3 Small (or 2 large) Bananas, overripe, mashed
- 3/4 cup Butter or Margarine, softened to room temperature
- 1 cup Light Brown Sugar
- 1/2 cup Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 3 cups Old Fashioned Oats
- 1/2 cup Chopped Pecans or Walnuts
INSTRUCTIONS
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
In a small bowl, whisk together the flour, cinnamon, cloves, baking soda, salt and cornstarch. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, mix the bananas, butter, brown sugar, sugar, egg and vanilla on high for 1 minute.
With the mixer on low, gradually add in the flour mixture until just combined.
Gently fold in the oats and nuts. The batter will be very wet.
Spoon 2 tablespoons of batter onto a cookie sheet, 2 inches apart. I like to use a scoop so the cookies will be uniform flatten the scoops of batter a bit.
Bake for 10-12 minutes or until the edges are golden brown. Let cool slightly on baking sheet before transferring to a cool rack to cool completely.
I dare you to try and not eat these Chewy Banana Nut Oat Cookies by the handful!
Follow me on Instagram and tag #500spatulas so I can see all the recipes you make. 
Chewy Banana Nut Oat Cookies
Ingredients
- 1 1/2 cups Flour
- 1 1/2 tsp Cinnamon
- 1/4 tsp Ground Cloves
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Cornstarch
- 3 Small Bananas overripe, mashed (or 2 large)
- 3/4 cup Butter or Margarine softened to room temperature
- 1 cup Light Brown Sugar
- 1/2 cup Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 3 cups Old Fashioned Oats
- 1/2 cup Chopped Pecans or Walnuts
Instructions
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
- In a small bowl, whisk together the flour, cinnamon, cloves, baking soda, salt and cornstarch. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl with a hand mixer, mix the bananas, butter, brown sugar, sugar, egg, and vanilla on high for 1 minute. With the mixer on low, gradually add in the flour mixture until just combined. Gently fold in the oats and nuts. The batter will be very wet.
- Spoon 2 tablespoons of batter onto a cookie sheet, 2 inches apart. I like to use a scoop so the cookies will be uniform. Flatten the scoops of batter a little bit. Bake for 10 - 12 minutes or until the edges are golden brown. Let cool slightly on baking sheet before transferring to a cooling rack to cool completely.
