Description
Chewy and nutty oatmeal cookies with a perfect balance of crisp and soft textures. Made with rolled oats, brown sugar, and a hint of banana and egg for a moist, flavorful bite. Ideal for breakfast or snacking.
Ingredients
Old-fashioned oats 1 ¾ cups
All-purpose flour 1 cup
Baking powder 1 tsp
Salt ½ tsp
Brown sugar ½ cup packed
One large egg
Butter ½ cup (softened)
1 medium mashed banana
Non-alcoholic vanilla extract 1 tsp
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper
In a large bowl, combine flour, baking powder, salt, and oats
In a separate bowl, mix brown sugar, mashed banana, egg, softened butter, and vanilla extract until smooth
Gradually fold wet mixture into the dry ingredients until just combined
Chill the dough for 15 minutes
Scoop 2-tablespoon portions onto prepared sheets. Flatten slightly. Bake for 10–12 minutes
Notes
Use rolled oats, not quick-cooking. Substitute ½ cup flour with whole wheat for a whole-grain option
Chill dough 15 minutes to improve texture
Add dried cranberries or chocolate chips for extra flavor
For vegan version: replace egg with 1 flax egg (2 tbsp ground flaxseed + 6 tbsp water) and use coconut sugar
Avoid overbaking to maintain a chewy center
- Prep Time: 15
- Cook Time: 12
- Method: Baking
- Cuisine: American