Banana Oatmeal Cookies are the kind of cookies you can eat for breakfast without feeling too guilty since they are full of good-for-you breakfast ingredients like oatmeal and bananas. They're a perfect way to use up overripe bananas. Did you know that using really ripe bananas for baking makes your cookies, breads and muffins sweeter, moister and better tasting. This cookie dough needs to chill at least 10 minutes in the fridge so i don't preheat the oven till after I am done mixing everything together.
Preheat 350F
Makes about 3 dozen(I got over 40 tablespoons I call them 2bite cookies)
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp cinnamon
3/4 cup (1 1/2 sticks) butter, melted and cooled slightly
1 cup firmly packed brown sugar
1 cup mashed really ripe bananas (2 to 3 medium)
1 large egg
1 teaspoon vanilla
2 1/2 cups rolled oats
In a medium size bowl whisk the flour, baking soda, salt, cinnamon and nutmeg until well blended and set aside.
In a large bowl, beat the butter and sugar until well blended. Beat in the mashed bananas, egg, and vanilla, stopping to scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.
Stir in the flour mixture with a wooden spoon just until combined. Stir in the oats just until combined.
Cover the dough and place in the refrigerator for at least 10 minutes (or up to 6 hours) to firm up. (If the dough is too soft, the cookies will spread too much.)
When you are ready to bake the cookies, preheat your oven to 350 degrees. Drop cookie dough by rounded tablespoonfuls onto prepared cookie sheets about 3 inches apart.
Bake the cookies until their edges are golden brown, but they are still soft on top, about 15 check them 12 minutes. Remove from the oven and let the cookies rest on cookie sheets for several minutes, then transfer them to a wire rack with a spatula and allow them to cool completely before storing. Enjoy them they will not stay long.
