These soft and chewy banana oatmeal raisin cookies are a real treat! Made with ripe bananas, hearty oats, and sweet raisins, they’re both tasty and healthy.
I love how easy they are to whip up! Just mash, mix, and bake. Plus, they make the house smell amazing. Can’t resist stealing a warm one right out of the oven! 🍪
Key Ingredients & Substitutions
Ripe Bananas: You want your bananas to be very ripe; the blacker, the better! This adds natural sweetness and moisture. If you have no bananas, applesauce or pumpkin puree can be a good alternative, but it might change the flavor.
Rolled Oats: Old-fashioned rolled oats give the cookies a hearty texture. Quick oats can be used, but they’ll make the cookies a bit softer. For gluten-free options, swap in gluten-free oats.
Raisins: If you’re not a fan of raisins, feel free to substitute with chocolate chips or chopped nuts. Dried cranberries or apricots also add a nice tart flavor!
Butter: While I love using unsalted butter for that rich flavor, coconut oil is a fantastic dairy-free option. It’ll give the cookies a subtle coconut taste!
Sugar: While the brown sugar adds sweetness, it’s optional. You can reduce or leave it out depending on your banana’s ripeness and sweetness preference. Honey or maple syrup are also alternatives for a touch of natural sweetener.
How Do I Get My Cookies to Stay Soft and Chewy?
To achieve soft and chewy cookies, follow these tips closely:
- Use ripe bananas, as they provide moisture.
- Avoid overmixing the dough; mix until just combined to avoid tough cookies.
- If using flour, don’t forget the baking powder for a bit of rise.
- Don’t bake too long; take them out when they’re just lightly golden around the edges. They’ll firm up as they cool!
- Cooling on the baking sheet helps retain moisture before transferring them to a wire rack.
By keeping these tips in mind, you’ll have cookies that are irresistibly chewy and delicious!
Most and Chewy Banana Oatmeal Raisin Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 ripe medium bananas, mashed
- 1 ½ cups old-fashioned rolled oats
- ½ cup raisins
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup brown sugar (optional, for added sweetness)
- ¼ cup butter, melted (or coconut oil for dairy-free)
- 1 large egg (optional, for binding)
- ½ cup whole wheat flour or all-purpose flour (optional, for slightly firmer texture)
- ¼ teaspoon baking powder (if using flour)
What is the Time Estimate?
You’ll need about 10 minutes for prep and about 15 minutes for baking. Set aside an extra 5 minutes for cooling on the baking sheet. In total, you should plan for roughly 30 minutes to enjoy these delicious cookies.
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first! Preheat your oven to 350°F (175°C). While that’s warming up, line a baking sheet with parchment paper or use a silicone baking mat to ensure easy cleanup later.
2. Mash the Bananas:
In a large bowl, take those ripe bananas and mash them until smooth. You can use a fork or a potato masher—whichever you have handy!
3. Mix Wet Ingredients:
Add the melted butter (or coconut oil), brown sugar (if you want extra sweetness), vanilla extract, and egg (if using) into the mashed bananas. Mix everything together well until it’s nicely blended.
4. Combine Dry Ingredients:
In another bowl, mix the rolled oats with your chosen flour, baking powder, ground cinnamon, and salt. Give it a good stir to combine all the dry ingredients evenly.
5. Mix Wet and Dry Ingredients:
Now, gently add the dry mixture into the wet banana mixture. Stir just until everything is combined; you want to mix it lightly so the cookies remain soft and chewy.
6. Fold in the Raisins:
Gently fold the raisins through the dough, ensuring they’re evenly distributed. This will give you those lovely pops of sweetness in every bite!
7. Scoop the Dough:
Using a spoon or cookie scoop, drop rounded tablespoonfuls of dough onto your prepared baking sheet. Flatten each cookie slightly with the back of the spoon for even baking.
8. Bake the Cookies:
Pop the baking sheet into your preheated oven and bake for 12-15 minutes. The cookies should be lightly golden brown around the edges when they’re done.
9. Cool and Enjoy:
Take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Patience is key, but it’s hard when they smell so good!
10. Time to Indulge:
Now it’s the best part! Enjoy your soft, chewy banana oatmeal raisin cookies with a glass of milk or your favorite tea. Perfect for a wholesome snack or even breakfast!
These cookies are moisture-rich, chewy, and bursting with banana and raisin flavor—sure to be a hit with family and friends!
Can I Use Overripe Bananas for This Recipe?
Absolutely! In fact, overly ripe bananas are perfect for this recipe as they add more sweetness and moisture, enhancing the chewy texture of the cookies.
Can I Substitute the Raisins?
Yes! If raisins aren’t your thing, you can easily swap them for chocolate chips, dried cranberries, or chopped nuts. Feel free to get creative!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months—just make sure to wrap them tightly to prevent freezer burn!
Can I Make These Cookies Vegan?
Yes, you can make these cookies vegan by replacing the egg with ¼ cup of applesauce and using coconut oil instead of butter. They’ll still be delicious and chewy!