Brown Butter Banana Oatmeal Cookies

These super soft and chewy brown butter banana oatmeal cookies are made with brown butter, brown sugar, and all of the chocolate chips! These cookies bring together the warm, familiar taste of banana bread with the satisfying chewiness of oatmeal, making them a delicious snack or dessert for any occasion.

Why You'll Love these Brown Butter Banana Oatmeal Cookies 

• Customizable: you can easy add different types of chocolate or add nuts to your cookies
• Rich, nutty flavor: the brown butter adds a deep, nutty flavor that enhances all the flavors within this cookie. 
• Gooey chocolate goodness: the cups of chocolate bring a sweet, gooey surprise to the centers. of thee cookies
• Easy to make: This recipe takes one bowl, is simple and is the perfect dessert for beginner and experienced bakers alike.
• Banana flavor: This combo of flavors is not only unique but it brings together the flavors or banana bread and oatmeal cookies into one bite. 
• Perfect texture: it is quite hard to get the texture you want when baking with bananas, but they have the perfect balance of chewy oatmeal and soft, moist banana bread. 
• Aromatic: Browning the butter will make your home smell warm and cozy. 

Ingredients Needed

• Overripe banana: I like to use a super brow medium banana for maximum sweetness. 
• Brown butter: I use unsalted so I can easily control the salt content. Brown butter pairs beautifully with so many different flavors, but it goes well with oats because of its nutty, toasty notes. 
• Granulated sugar: mixing brow sugar and granulated sugar gives you the perfect blend between chewy and a hint of crisp on the edges. 
• Light brown sugar: brown sugar will give your cookies that chewy, soft center you want. If your banana is super ripe, you ca lessen the sugar. 
• Egg: this just called for one egg
• Vanilla extract: a splash of vanilla extra will give your cookies the extra edge
• All-purpose flour: will create the perfect crumb for brown butter banana oatmeal cookies
• Old-fashioned rolled oats: make sure to use old fashioned oats and not quick oats!
• Salt: the salty-sweet combo is a win in my book. Without salt your cookies will taste a little too sweet and a little one-noted. 
• Baking soda: a little bit of baking soda will give your cookies the bst rise. 
• Chocolate chips: use chocolate chunks or chips!! Dark or milk! You decide.

Tips for Making Brown Butter Banana Oatmeal Cookies

• Use ripe bananas: The riper the banana, the sweeter and more flavorful your cookies will be. If your bananas aren’t quite ripe yet, try placing them in a brown paper bag for a day or two to speed up the ripening process.
• Don't overmix the dough: Mix the ingredients until just combined to avoid overworking the dough. 
• Brown Your Butter with Care: When browning butter, keep a close eye on it as it can go from perfectly golden to burnt in a matter of seconds. Stir continuously and remove from heat as soon as you see the butter turning a golden brown and smelling nutty.
• Chill the dough: If you have the time, chilling the cookie dough for 30-60 minutes before baking will help the cookies hold their shape better and intensify the flavors.
• Use parchment paper: I always line my baking sheets with parchment paper to ensure eve baking and prevent sticking
• Preheat the oven: Make sure your your oven is fully preheated to 350F nbefore baking for consistent results. 
• Don’t overbake: For that perfect chewy texture, take the cookies out of the oven as soon as the edges are golden brown. The centers may still look slightly underdone, but they’ll continue to set as the cookies cool.
• Use Parchment Paper: Line your baking sheets with parchment paper to prevent sticking and ensure even baking.
• Gently Fold chocolate chips: Gently fold in chocolate chips to make sure they are evenly distributed in the dough. 
• Space cookies evenly: If you place them too close, cookies will join together during the baking progress. 

• Cool on a rack: I like to allow the cookies to continue baking on the sheet for a few minutes before transferring to a rack. This prevents them from breaking apart during the transfer. 

Variations and Substitutions:

• Nuts: Love a bit of crunch? Add 1/2 cup of chopped walnuts or pecans to the dough for some extra texture and nutty flavor.

• Raisins: If you’re a fan of classic oatmeal raisin cookies, feel free to swap out some or all of the chocolate chips for raisins.

• Gluten-Free Option: You can easily make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend and ensuring your oats are certified gluten-free.

Storage and Freezing Instructions 

• Storage: Store these cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy for days!
• Freezing: Allow the cookies to cool completely.  Simply scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag with parchment paper between layyers to prevent sticking. Bake directly from frozen, adding a couple of extra minutes to the baking time. Baked cookies can also be frozen—just thaw them at room temperature before enjoying.
• Reheating
  • In the oven: Set your oven to 300°F (150°C). Place the cookies on a baking sheet and heat them for 5-10 minutes. This will help bring back their freshly baked texture.
  • In the microwave: Put a cookie on a microwave-safe plate and warm it on medium power for 10-15 seconds. Be careful not to heat it for too long, as this could change the texture.

FAQ

Can I use quick oats instead of old-fashioned rolled oats? Yes, you can use quick oats in this recipe, but keep in mind that the texture of the cookies may be slightly different. Quick oats are more processed and will make the cookies softer and less chewy than rolled oats.

Why should I chill the dough before baking? This dough is a bit wet and will firm up in the fridge. This allows the cookies ot not spread so much and maintain its shape and perfect texture.

Can I substitute the banana with another fruit? While bananas provide both moisture and sweetness to these cookies, you could experiment with applesauce or mashed sweet potato as a substitute. Keep in mind that this will alter the flavor and texture slightly. 

Can I add nuts or other mix-ins? Of course! Go crazy! Jsut be careful not to add too much because it will affect cookie texture. 

How do I know when cookies are done? The brown butter banana oatmeal cookies will be golden brown around the edges and soft in the center. 

Can I freeze the cookie dough? Of course! Scoop the dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag. When you’re ready to bake, you can bake the cookies directly from frozen, just add a couple of extra minutes to the baking time.

How should I store leftover cookies? Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.

Can I use a different type of sugar? You can substitute coconut sugar or even maple syrup for a portion of the granulated or brown sugar. If using a liquid sweetener like maple syrup, reduce the banana slightly to maintain the right dough consistency.

Can I make these cookies gluten-free? To make these cookies gluten-free, simply replace the all-purpose flour with an all purpose gluten-free flour blend. 

What type of chocolate chips should I use? You can use any type of chocolate chips, such as semi-sweet, dark, or milk chocolate. Choose your favorite or mix different chips together for a unique flavor.

Can I omit the chocolate chips? Yes, if you prefer, you can omit the chocolate chips or replace them with another mix-in like nuts or dried fruit. I personally wouldn't recommend this.

If you make these Brown Butter Banana Oatmeal Chocolate Chip Cookies , I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.