I’ve been home for 37 days and used up about a dozen overripe bananas. I love many banana recipes on this blog, but this time I wanted something different: a cookie. Specifically, Brown Butter Banana Oatmeal Cookies. Browning the butter is optional but, in my opinion, essential — it adds a deep, nutty flavor. Keep scrolling to learn how to turn ripe bananas into these soft oatmeal cookies.
I don’t usually love fresh bananas, but I do love them baked into something delicious. These Brown Butter Banana Oatmeal Cookies rival other banana treats like Banana Crumb Cake or Banana Blondies with Cream Cheese Frosting. The browned butter brings a toasty, nutty note while the bananas and oats keep the cookies tender and moist.
How to Make Brown Butter
Place a stick (½ cup) of butter in a small skillet or saucepan over medium-low heat. Swirl the butter continuously as it melts to prevent burning. In 2–3 minutes the milk solids will turn golden brown, the oil will darken slightly, and the butter will release a nutty aroma — that’s your cue to remove it from the heat. Let it cool before using.
How to make Browned Butter Banana Oatmeal Cookies
In a medium bowl combine the cooled browned butter with ½ cup packed brown sugar and ½ cup granulated sugar. Stir until well combined. Add 1 large egg, 1 teaspoon vanilla extract, and 2 mashed ripe bananas. Mix until everything is incorporated.
Stir in the dry ingredients: 2 cups all-purpose flour, 1 cup rolled oats, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon cinnamon. Fold until just combined. Finally, stir in ½ cup raisins if desired.
The dough will be soft with visible bits of banana and oats. Use a medium cookie scoop to portion mounds of dough onto a silicone mat or parchment-lined baking sheet. Press each mound down slightly so the cookies bake evenly and don’t stay too thick.
Bake at 350°F (175°C) for 10–11 minutes, or until the edges turn golden and the centers are set. Let the cookies cool on the baking sheet for at least 10 minutes before transferring to a wire rack. They stay soft in an airtight container for about a week and also freeze well.
Whether it’s the browned butter or the banana that makes these the best oatmeal cookies I’ve had, the combination is outstanding. This recipe is a definite keeper.
The Difference Between Rolled & Quick Cook Oats
I recommend using rolled oats for these cookies because they provide a pleasant chew and hold up well during baking. Quick-cook oats are smaller and more processed — they’re pre-cooked and dried — so they can become mushy when baked. If rolled oats aren’t available, quick-cook oats will work in a pinch, but the texture will differ.
Do you love cookies? Try these recipes…
- Gingerdoodles
- Soft Chocolate Chunk Cookies
- Confetti Cookies
- Soft Snickerdoodles
- Milk Chocolate Butter Pecan Cookies
The Best Oatmeal Raisin Banana Cookies
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Ingredients
- ½ cup butter, {browned & cooled}
- ½ cup brown sugar, {packed}
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ripe bananas, {mashed}
- 2 cups all purpose flour
- 1 cup rolled oats
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ cup raisins
Instructions
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Make the brown butter: place ½ cup butter in a small skillet or saucepan over medium-low heat. Swirl constantly for 2–3 minutes until light brown and aromatic. Remove from heat and cool.
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Preheat oven to 350°F (175°C). In a medium bowl, combine cooled browned butter with both sugars. Stir in the egg, vanilla and mashed bananas. Add flour, oats, baking soda, cinnamon and salt and mix until combined. Fold in the raisins.
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Using a medium cookie scoop, drop mounds of dough onto a silicone mat or parchment-lined baking sheet. Gently press each mound down. Bake 10–11 minutes until edges are golden and centers are set. Cool on the sheet for 10 minutes before transferring to a rack. Repeat with remaining dough.
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Store in an airtight container at room temperature up to one week or freeze up to three months.
Notes
Use ripe or overripe bananas for the best sweetness and moisture. Overripe bananas will make the cookies more tender and flavorful.
Don’t overmix after adding the dry ingredients. Mix just until combined to keep the cookies tender.
Nutrition
, Calories: 131kcal
, Carbohydrates: 21g
, Protein: 2g
Nutrition information is automatically calculated and should be used as an approximation.
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