A batch of these Cinnamon Banana Oatmeal Cookies and a glass of milk makes a great after school snack. Or a great treat to indulge in when you are watching the weather…

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This past weekend has been one of so many emotions.  Scratch that.  It’s been a month of crazy emotions. We moved across country, unpacked, took our oldest to college, and then faced a hurricane. Talk about crazy town.

We had ever intention of riding out the storm in Florida, but when the path turned to the west coast I started to freak a little.  It didn’t help that I had family starting to text me and telling me we should leave. I get it…they were worried, but those kind of texts actually don’t help.

But by doing that it it played into my fears, and I made my family pack up and leave in 3 hours. My husband really thought it would be ok to stay where we were. Our house has hurricane windows, and we have a generator in case the power went out.  But did I listen to his reasoning? No. Well, kind of because before we pulled out I was having second thoughts about going.

I knew that God would protect us no matter what, but when a storm that size is staring you down you tend to lose control of rational thoughts. The only thing I could control was getting our family to a safe spot. We packed a few things, prayed that our house and neighborhood would be safe, and jumped on the road to see family and friends in Indiana.

It was a long weekend, as I watched the storm pummel the west coast. We had just spent all our money to move all of our belongings to a new home, and now it was uncertain what would happen to everything there.

The only thing I could do was pray that God would move the storm through quickly. I also had to pray for the peace of mind to just realize that it didn’t matter what happened to the house because it was just stuff.  I think that mindset helped keep me from being more worried.

By the grace of God, He allowed the storm to move up and around our city with minimal damage. It was a miracle to watch the storm jog around towns on the coast. Hopefully, we will be able to head back home in a day or two to see the extent of what actually happened in our neighborhood.

The week before the hurricane arrived, I did a lot baking.  Baking is one of my stress relievers.  It helps get my mind off the craziness of life when I can make and eat things like these Biscoff s’mores pudding cookies. Bring on all the cookies!

A few years ago I made these outrageous oatmeal banana cookies.  The candy bar on top was a great idea!

I had a few ripe bananas on the counter this week, so I decided to make another batch of these cookies. This time I used cinnamon chips and made them a lot bigger. Yup, that was a great idea.

These cookies ended up with a crispy edge and a chewy center. Now normally I prefer fat and puffy cookies. A batch of these cinnamon caramel cookies never last the day around me.

But after one bite of these cinnamon banana oatmeal cookies, I am now hooked on flat cookies. I’m already dreaming of other things I can mix into the dough when we have more ripe bananas. What would you recommend???

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Yield: 30-32 cookies

Cinnamon Banana Oatmeal Cookies

Print

Crispy edges and chewy centers make these Cinnamon Banana Oatmeal Cookies a fun treat to fill the cookie jar with.

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup sugar
• 3/4 cup mashed banana
• 1 teaspoon vanilla
• 2 cups flour
• 2 cups quick oats
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 cups cinnamon chips

Instructions

1. Preheat your oven to 375 degrees. Pull out your cookie sheets. I like to line mine with a Silpat to keep the cookies from sticking.
2. Beat the butter and sugar until creamy. Add the banana and vanilla and beat again.
3. Stir together the flour, oats, baking soda, salt, and cinnamon. Slowly add to the butter mixture until all of it is mixed in.
4. Stir in the cinnamon chips gently. Use a large spoon or scoop to drop dough balls onto the prepared pans. Bake for 12 minutes. Remove and let cool on the pan for 2 minutes.
5. Use a spatula to gently scoop the cookies off and onto a piece of parchment paper.
6. Let cool completely before placing in a loosely sealed container. Makes 30-32 cookies.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver

Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving:Calories: 223 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 16mg Sodium: 128mg Carbohydrates: 30g Fiber: 1g Sugar: 20g Protein: 2g