I’ve officially been home for 37 days and have gone through about 12 overripe bananas. While there are plenty of amazing banana recipes on this blog, I was craving something different. So, I decided to make… cookies! But not just any cookies—Brown Butter Banana Oatmeal Cookies! The brown butter is optional, but in my opinion, it’s absolutely essential. Keep reading to discover how you can use up your ripe bananas too!
Ingredients
- ½ cup butter (browned and cooled)
- ½ cup brown sugar (packed)
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ripe bananas (mashed)
- 2 cups all-purpose flour
- 1 cup rolled oats
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ cup raisins
Instructions
Prepare the Brown Butter:
Place the butter in a small skillet or saucepan over medium-low heat. Swirl the pan constantly for 2–3 minutes until the butter turns light brown and develops a nutty aroma. Remove from heat, set aside, and let cool completely.
Mix the Wet Ingredients:
Once the brown butter has cooled, preheat the oven to 350°F (175°C). In a medium bowl, combine the brown butter, brown sugar, and granulated sugar, stirring until fully blended. Add the egg, vanilla extract, and mashed bananas, mixing well.
Incorporate the Dry Ingredients:
Add the flour, oats, baking soda, cinnamon, and salt to the wet ingredients. Stir until just combined. Fold in the raisins, ensuring they are evenly distributed throughout the dough.
Shape the Cookies:
Using a medium cookie scoop, portion the dough into mounds and place them on a baking sheet lined with a silicone mat or parchment paper. Slightly press down each mound with your fingers.
Bake the Cookies:
Bake for 10–11 minutes, or until the edges are golden brown and the centers are set. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Store the Cookies:
Keep the cookies in an airtight container at room temperature for up to one week or freeze for up to three months.
NOTES
- Shortcut Option: If you’re short on time, substitute the brown butter with regular melted butter. The cookies will still taste great, though the brown butter adds a richer, nutty flavor.
- Use Overripe Bananas: For the best flavor and moist texture, opt for overripe bananas, as they are sweeter and softer.
- Avoid Overmixing: Mix the dough just until the dry and wet ingredients are combined to ensure tender cookies.
Enjoy your Brown Butter Banana Oatmeal Cookies! 🍪
