Soft and chewy on the inside yet crispy on the outside, these banana oatmeal butterscotch chip cookies are an easy and delicious recipe for using up those ripe bananas!
Banana Bread + Oatmeal Cookies=Banana Oatmeal Butterscotch Chip Cookies
It’s quite the genius combination.
I’m not quite sure why bananas and oats go together so beautifully, but then you add some butterscotch chips and yeah….
You better hide these cookies realllll good ’cause one minute you’ll have a dozen beautiful banana oatmeal cookies sitting on a plate and the next you’ll be down to a lonesome 3.
This banana oatmeal cookie recipe is adapted from Life Love and Sugar-original recipe post here.
They’re pefectly moist, chewy and crispy and easy to make!
These banana oatmeal butterscotch chip cookies are the perfect easy recipe for using those ripened bananas when you need something other than the standby banana bread recipe.
Why is it that no one likes those browned bananas?
Sometimes I feel bad because once they get even the slightest brown on them I’m all anti-banana and shove them in my freezer.
Sure, I love them in baked goods but sitting on my counter looking all sad and causing fruit flies? No thank you…
I’ll catch ya on the flip side when you’re all nicely mashed waiting to be mixed in my Kitchenaid :).
Oat and banana cookies are made with the usual oatmeal cookie ingredients + an extra dose of flavor:
- Brown Sugar
- Butterscotch Chips
- Vanilla Extract
- Mashed Banana
Eat ’em for breakfast or my favorite-a late night snack with a cup of tea…mm mmm.
Can I use Quick Oats instead of Old Fashioned?
You absolutely can, however this will result in a slightly different texture.
Old Fashioned Oats will give you a more chewy texture, and since quick oats are finely ground, you won’t have those big oat pieces as noticeable in your cookie
Old Fashioned Oats (or rolled oats) also provide more fiber and a nuttier flavor.
If you do end up using quick oats, you may have to adjust your cooking time. Since the oats are finer, you may not need to bake the cookies as long.
Banana oatmeal butterscotch cookies are perfectly soft and chewy on the inside and crispy on the outside.
They’re like a bag of chips…you can try to eat just one, but why would you want to? ;).
- 3/4 cup salted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup mashed bananas, about 2-3 bananas
- 1 1/2 cups all purpose flour
- 1 1/2 tsp cinnamon
- 1 tsp baking soda
- 2 tsp cornstarch
- 3 cups old fashioned oats
- 1 cup Butterscotch Chips
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- In stand mixer or with a hand mixer, beat together butter, brown sugar, sugar, egg, vanilla extract and mashed bananas until well combined.
- In a separate bowl, whisk together flour, cinnamon, baking soda and cornstarch and mix until combined.
- With mixer on low, gradually add in flour mixture until just combined. Stir in the oats and butterscotch chips.
- Spoon tablespoons of dough onto a cookie sheet, spacing about 2” apart. Flatten dough into small discs with fingers.
- Bake for 10-12 minutes or until edges just start to golden.
- Remove from oven and cool on cookie sheet for 3-4 minutes, then move to cooling rack to finish cooling.
Nutrition Information:Yield: 30 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g