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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Cinnamon Banana Oatmeal Cookies
Crispy edges and chewy centers make these Cinnamon Banana Oatmeal Cookies a fun treat to fill the cookie jar with.
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
- 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.
- Beat the butter and sugar until creamy. Add the banana and vanilla and beat again.
- Stir together the flour, oats, baking soda, salt, and cinnamon. Slowly add to the butter mixture until all of it is mixed in.
- 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.
- Use a spatula to gently scoop the cookies off and onto a piece of parchment paper.
- Let cool completely before placing in a loosely sealed container. Makes 30-32 cookies.
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Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 223Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 128mgCarbohydrates: 30gFiber: 1gSugar: 20gProtein: 2g
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Naomi H says
Was a nice surprise to see you and Jeremy this past weekend! We will continue to pray for your families safety as you will travel back ???? and I am so excited to have all the ingredients in the house to make these cookies so I think you can guess what I am going to be making soon! ????
Sharlana says
I’m allergic to bananas! Can I substitute applesauce? Thanks!
averie @ averie cooks says
So glad you are safe and I cannot even imagine the month that you have just gone through! Major hugs!
I would inhale these cookies 🙂
Loi9 says
What about peanut butter chips? I love a little PBS on my banana as a snack…just sayin’!
Jocelyn says
You could totally use peanut butter chips instead. That would be amazing as well 🙂
Tegan Sibley says
I don’t often leave reviews for recipes, but these blew mine and my husbands socks off in terms of Oatmeal cookies! Usually oatmeal cookies get a bad rep. But I think the banana was a huge game changer in these (I’m wondering if substituting for pumpkin puree would work too….I know the water content is higher, I may try using 1/2 cup pumpkin next time?) Either way I’ll be looking forward to not eating our bananas now, so that I have spoiled bananas to make these with :o)
The only mods I made was I only used 1/2 cup of mini chocolate chips, and I added in 1/2 cup of chopped walnuts and 1/4 teaspoon nutmeg. I’ve never seen cinnamon chippits, I’ll have to keep my eyes open and try them with those. This recipe is now in my cook book, with several **** next to it (to indicate a winning cookie!)
Thanks so much!!
Jocelyn says
Yay! I am so excited to hear that you and your husband loved these cookies so much! They are one of my favorites too! And I think they would be amazing with pumpkin substituted for the banana! I’ll definitely be trying it out and see how it works!
Cynthia says
No egg?
Jocelyn says
That’s right. There are no eggs in this recipe. The banana takes the place of them. I hope you give the recipe a try!