Name: Spiced Banana-Oatmeal Cookies
Total time: 45 min
Ingredients: 2 teaspoons ground cardamom; 1 teaspoon ground cinnamon; 1 cup all-purpose flour (about 4 1/4 ounces); 1 teaspoon kosher salt; 1/2 teaspoon baking soda; 1/2 cup packed light brown sugar; 1/2 cup unsalted butter (4 ounces), at room temperature; 1/4 cup granulated sugar; 1 very ripe banana; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups uncooked old-fashioned regular rolled oats; 1/2 cup semisweet chocolate chips

Spiced Banana-Oatmeal Cookies — Photo:
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver

Active Time:

15 mins

Total Time:

45 mins

Servings:

Yield:

24 cookies

Oatmeal cookies get a makeover with the addition of ripe banana and warm spices in this easy-to-mix drop cookie batter. The soft, cakey crumb gives these baked treats a decidedly banana bread–like feel. F&W associate editorial director Chandra Ram toasts ground cardamom and cinnamon to open up their warm flavors and accentuate their aromas. Use a spring-release cookie scoop or two spoons to keep your hands clean while filling baking sheets with balls of cookie dough.

While some cookie recipes are decidedly fussy and time-consuming, you can enjoy a batch of banana-oatmeal cookies in under one hour. There’s no need to chill the dough; in fact, the texture and flavor of these cookies is better when you bake them immediately. Win-win.

Frequently asked questions

What can you do with old bananas?

Banana bread is most likely the baked good that comes to mind when you consider how to use up a bunch of overripe bananas. While we’ll never turn down a slice of banana bread (especially if it’s gently toasted and smeared with softened butter), you can also bake a batch of these cookies or a sheet cake, whir them into a smoothie, or layer them into a big-batch pudding.

Notes from the Food & Wine Test Kitchen

If your banana isn’t fully ripened yet, we’ve got a shortcut. You can bake the whole banana, unpeeled, on an aluminum foil-lined baking sheet at 300°F until it has softened and darkened in color, about 15 minutes.

Be sure to use chocolate chips, not chopped chocolate. Our testers found that the color of these cookies was more appealing when chips were used. For an extra chocolaty flavor, dot each ball of cookie dough with a few more chocolate chips before baking.

Make ahead

Banana-Oatmeal Cookies can be stored in an airtight container at room temperature or in the refrigerator for up to three days.

Cook Mode (Keep screen awake)

Ingredients

2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1 cup all-purpose flour (about 4 1/4 ounces)
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup packed light brown sugar
1/2 cup unsalted butter (4 ounces), at room temperature
1/4 cup granulated sugar
1 very ripe banana
1 large egg
1 teaspoon vanilla extract
1 1/2 cups uncooked old-fashioned regular rolled oats
1/2 cup semisweet chocolate chips

Directions

Preheat oven to 350°F. Line two large rimmed baking sheets with parchment paper; set aside. Toast cardamom and cinnamon in a small skillet over medium, shaking skillet often, until fragrant, about 2 minutes. Remove from heat. Whisk together cardamom mixture, flour, salt, and baking soda in a medium bowl; set aside.
Beat brown sugar, butter, and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until creamy, about 1 minute. Reduce mixer speed to low, and gradually add flour mixture to butter mixture, beating until combined, about 1 minute. Add banana, egg, and vanilla; beat until combined, about 30 seconds. Stir in oats and chocolate chips.
Drop 24 portions of dough (1 1/2 tablespoonfuls each), spaced 2 inches apart, on prepared baking sheets. Bake in preheated oven, one sheet at a time and rotating baking sheet halfway through bake time, until cookie edges are golden brown and set, 10 to 12 minutes per batch. Let cookies cool to room temperature on baking sheet, 10 to 15 minutes.

Originally appeared in Food & Wine magazine, December 2023 / January 2024