Banana oatmeal cookies are great for breakfast as they provide you with all the ingredients you need. The combination of bananas, oatmeal and walnuts create a healthy recipe for everyone. To prepare the cookies, you need fresh bananas, preferably the overripe ones.
1 cup of mashed bananas (2-3 medium ripe bananas)
1 large egg
1/2 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup lightly packed brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
1 scant teaspoon salt
1 1/4 cups plain flour
2 1/2 cups quick-cooking oats
3 cups melted and slightly melted butter
1 teaspoon baking soda
1 cup chopped nuts (optional)
Whisk the baking soda, salt, nutmeg, cinnamon, oats and the flour in a medium-size bowl until they are well blended, and set it aside.
In a larger bowl, beat both the sugars and butter with an electric mixer for a few minutes on medium speed until they blend. You can use a rubber spatula to scrape down the sides of the bowl to ensure that everything is well mixed.
Add the mashed bananas, vanilla extract, egg, and beat until well combined. Stir in the flour using a wooden spoon or the mixer on low speed. Add the oats and nuts and mix on low speed.
You can now cover the dough and place it in the refrigerator. Leave it for around ten minutes and if you have the time, up to 6 hours. This allows the dough to firm up and prevent the cookies from spreading out too much.
When ready to bake your cookies, divide your oven into thirds by spacing two oven racks, and preheat it to 180°C (360F). For best results consider lining the cookie sheets with parchment paper, or silicone liners.
Scoop large balls of dough and drop them onto a prepared baking sheet about 8 cm apart. Use a spoon for the scooping to help you make decent cookie shapes. You can add a little milk in case the batter seems to be dry.
Bake them for about 15-20 minutes and keep on rotating the pans from front to back and top to bottom. Ensure that their edges are golden brown and still soft on the top before you remove them.
Once you get them out of the oven, give them some time to rest on the sheet before putting them on a wire rack so that they can cool completely. After that, your cookies should be ready to eat or store.