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ByJune Albertson-DickPublished
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I have officially been home for 37 days now and have had approximately 12 over ripe bananas to use up. There are some really great banana recipes on this blog but I was ready for a change. So I decided to make…a COOKIE!! But not any old cookie recipe. A Brown Butter Banana Oatmeal Cookies recipe! Now the brown butter is totally optional but also completely necessary in my opinion. Keep scrolling to see how you can use up your ripe bananas too.
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I have said it before and I will say it again…I don’t love bananas! Unless of course they are baked into a delicious treat.
This Banana Crumb Cake or Banana Blondies with Cream Cheese Frosting are pretty darn tasty but these Brown Butter Banana Oatmeal Cookies give them a real run for their money.
The brown butter gives them a deep nutty flavor and the banana and oatmeal keep them really soft. It is a really great combination.
Thank you so much for stopping by! This banana oatmeal cookies recipe post contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). I only link to products that I know and love!
How to Make Brown Butter
Add a stick of butter to a small skillet or sauce pan over medium-low heat. As the butter melts, continuously swirl the butter around the pan.
We want brown butter and not burnt butter, so swirl the butter over the heat until it is a light brown color. This will take 2-3 minutes.
You will know it is done when the milk solids become golden brown in color, oil slightly darkens in color and the butter has a nutty aroma.
How to make Browned Butter Banana Oatmeal Cookie Recipe:
Combine browned butter and both sugars in a medium bowl. Stir to combine.
Add in the egg, vanilla and mashed banana. Then stir until everything is incorporated.
Add the dry ingredients and mix until everything is combined. I used a hand mixer for this recipe but it is easy to mix by hand.
The dough for this banana oatmeal cookies recipe is soft, with bits of oatmeal and banana throughout. Look at how gorgeous that is!
Use a medium cookie scoop and scoop mounds of dough onto a silicone mat {or parchment} lined baking sheet.
Press each mound of dough down slightly. This will make sure that the cookies bake nicely and are not too thick.
Bake this banana oatmeal cookies recipe at 350 degrees for 10-11 minutes or until the cookies begin to turn golden brown around the edges. They will also be set in the middle.
Let them cool on the cookie sheet for at least 10 minutes.
They bake up into what I consider to be the best oatmeal cookie that I have ever had. I haven’t quite decided if it is the brown butter or the banana but they are so amazing.
They stay soft in an air tight container for almost a week and freeze super great too! This recipe is certainly a winner.
The Difference Between Rolled & Quick Cook Oats
Using rolled oats in this cookie is a must in my opinion. They give them such a great bite. However, if you only had quick cook oats on hand I wouldn’t let it stop you from making them.
Quick cook oats are the most processed of the oats. You can tell from the photo below that they are much smaller in shape. They are also pre-cooked and then dried. Quick cook oats can tend to be more mushy when they cook up.
Rolled oats are more substantial and are not pre-cooked. They hold up to baking much better than quick cook oats.
Do you love cookies? Try these recipes…
- Gingerdoodles
- Soft Chocolate Chunk Cookies
- Confetti Cookies
- Soft Snickerdoodles
- Milk Chocolate Butter Pecan Cookies
Brown Butter Banana Oatmeal Cookies Recipe
Ripe bananas are transformed into delicious cookies with browned butter and oatmeal.
Course: Dessert
Author: June Albertson-Dick
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 30 minutes minutes
Servings: 24 cookies
4.95 from 35 votes
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Ingredients
- 1/2 cup butter {browned & cooled}
- 1/2 cup brown sugar {packed}
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 ripe bananas {mashed}
- 2 cups all purpose flour
- 1 cup rolled oats
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp cinnamon
Instructions
Make Brown Butter: Place stick of butter into a small skillet or saucepan over medium-low heat. Swirl constantly for 2-3 minutes or until it is light brown in color and has a nutty aroma. Set aside and let cool.
Once the butter is cooled, preheat oven to 350°. Combine melted brown butter and both sugars in a medium bowl and stir by hand until incorporated. Add egg, vanilla and mashed bananas. Stir until mixed well. Add flour, oats, baking soda, cinnamon and salt to wet ingredients and mix until everything is completely incorporated.
Using a medium cookie scoop, scoop mounds of dough onto a silicone mat {or parchment} lined baking sheet. Using your fingers, slightly press down each cookie. Bake for 10-11 minutes or until the edges of the cookies begin to turn golden brown and the middle is set. Remove from the oven and let them cool on the cookie sheet for 10 minutes. Continue to bake until all of the dough is gone.
Store in an air tight container at room temperature for up to one week or freeze for up to 3 months.
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