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+ servings

Banana Oatmeal Cookies

Course Cookie
Cuisine American
Keyword cookies
Prep Time 15 minutes
Cook Time 15 minutes
Servings 36 cookies


  • ¾ cup butter
  • 1 cup granulated sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • cup mashed banana that's about 1 to 2 small bananas
  • cups all-purpose flour all purpose flour is known as plain flour in the UK
  • ½ teaspoon baking soda baking soda is also known as bicarbonate of soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • cup rolled oats
  • ½ cup raisins You can use chopped walnuts or pecans if you prefer


  • Preheat the oven to 375°F (190°C). If you have a fan or convection oven, the temperature will need to be lower I set mine to 175°C (350°F).
  • Cream the butter and sugar together in a large bowl until thoroughly mixed. You can use a wooden spoon or an electric mixer.
  • Beat in the egg and vanilla.
  • Add the mashed banana.
  • In a separate large bowl, mix the flour, baking soda, salt, cinnamon and nutmeg together. I like to do this by sifting, but flour doesn't generally need to be sifted these days, so you can just mix it together if you prefer.
  • Stir the oatmeal and raisins into the flour mixture.
  • Add these dry ingredients to the wet ingredients in the first large bowl.
  • Drop rounded teaspoons of dough on an ungreased baking sheet, about 1½ inches (3.5 cm) apart.
  • Bake for 12 to 15 minutes.
  • Cool on a wire rack, although these cookies do taste amazing warm so feel free to eat them as soon as they are safely cool enough to eat.
  • When the cookies are completely cool, store in an airtight container. They taste best served within a day or so of baking.
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