Description
Thick, chewy and filled with toasted walnuts, banana, and melted chocolate chips! These one-bowl banana oatmeal cookies use melted butter and rolled oats for a dense, chewy texture in under thirty minutes.
Ingredients
Units
Scale
- 3/4 cup (95 g) all purpose flour
- 1 1/4 cups (125 g) rolled oats
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbsp (85 g) unsalted butter, melted and cooled
- 1/3 cup (75 g) brown sugar, packed
- 3 tbsp (35 g) granulated sugar
- 1 large egg yolk, room temp
- 1/2 cup (120 g) mashed ripe banana
- 1 tsp vanilla extract
- 1/2 cup (50 g) chopped walnuts, toasted
- 1/3 cup (55 g) chocolate chips
Instructions
- Preheat the oven to 350°F (180°C) and line two large baking sheets with parchment paper.
- Whisk the flour, oats, cinnamon, nutmeg, baking soda and salt together in a medium bowl.
- Whisk the melted butter, brown sugar, and granulated sugar together in a large bowl until smooth.
- Whisk the egg yolk, mashed banana, and vanilla extract into the sugar mixture until combined.
- Fold the dry ingredients into the wet ingredients with a spatula just until no dry flour remains.
- Fold in the toasted walnuts and chocolate chips until evenly distributed.
- Drop 1.5-tbsp portions of dough onto the baking sheets, leaving 2 inches between each cookie.
- Bake for 10 to 12 minutes until the edges are golden brown and the centres are set.
- Let the cookies sit on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- I toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant before adding them to the dough.
- Using an egg yolk instead of a whole egg cuts excess moisture from the white, which prevents the banana dough from turning cakey.
- Store the baked cookies in an airtight container at room temperature with sheets of parchment paper between the layers.
- Prep Time: 15 mins
- Cook Time: 11 mins
- Category: Cookies
- Method: Baking
