Are you ready to indulge in a treat that combines the wholesome goodness of bananas, the crunch of nuts, and the heartiness of oats? Look no further than these irresistible Banana Nut Oatmeal Crunch Cookies! Perfectly chewy, with a delightful crunch that will have you reaching for seconds (or thirds!), these cookies are not just a dessert; they’re a warm hug in cookie form. Whether you’re looking for a quick snack or a sweet addition to your afternoon tea, this recipe is sure to become a staple in your kitchen. Trust us, once you taste these delightful cookies, you’ll wonder how you ever lived without them!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup mashed ripe bananas
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- In a large mixing bowl, combine the mashed ripe bananas, brown sugar, granulated sugar, and softened unsalted butter. Use a fork or a hand mixer to blend these ingredients together until the mixture is smooth and creamy.
- Add the vanilla extract to the banana mixture and stir until well incorporated.
- In a separate bowl, mix the rolled oats, all-purpose flour, baking soda, and salt together. Ensure that the dry ingredients are evenly combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in tough cookies.
- Fold in the chopped nuts (walnuts or pecans) until they are evenly distributed throughout the cookie dough.
- Using a tablespoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Once all the dough has been placed on the baking sheet, gently flatten each cookie slightly with the back of a spoon or your fingers.
- Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers look set. The cookies will continue to firm up as they cool.
- After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Banana Nut Oatmeal Crunch Cookies with a glass of milk or your favorite beverage!
Tips
- Banana Quality: Use very ripe bananas for maximum sweetness and flavor. The more speckles on the peel, the better!
- Nut Variations: Feel free to experiment with different nuts! Walnuts and pecans work beautifully, but you can also try almonds or hazelnuts for a unique twist.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough cookies.
- Spacing is Key: Make sure to space the cookie dough about 2 inches apart on the baking sheet to allow for spreading during baking.
- Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to handle.
- Storage: Store your cookies in an airtight container at room temperature for up to a week, or freeze them for longer-lasting freshness.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 20g
Protein: 2g
Fat: 7g
Saturated Fat: g
Cholesterol: 15mg
