Why do I need to freeze the bananas?<\/strong> You want the banana pieces to hold their shape when they are mixed into the oatmeal cookie dough. If you don't freeze them, then they will mash making your cookies more like banana bread. <\/p> <\/div> <\/div>\n\n\n\n <\/figure>\n\n\n\nstep 2 - mix the wet ingredients<\/h2>\n\n\n\n\nMelt the butter in the microwave for about 40-50 seconds on high power or in a small saucepan set over medium-low heat. You can brown the butter if you prefer, but it's not necessary. <\/li>\n\n\n\n Stir the cinnamon into the hot butter and allow it to rest for about 30 seconds.<\/li>\n\n\n\n Pour the mixture into a mixing bowl.<\/li>\n\n\n\n Stir in the oil until blended, then add the granulated sugar and brown sugar, and mix until combined. The mixture will look gritty once blended together. <\/li>\n\n\n\n Add the egg and egg yolk and vanilla and stir until combined. <\/li>\n<\/ul>\n\n\n\n <\/figure>\n\n\n\nstep 3 - stir in the dry ingredients<\/h2>\n\n\n\n\nCombine the flour, salt, and baking soda, then fold it into the wet ingredients.<\/li>\n\n\n\n Stir in the old-fashioned rolled oats. <\/li>\n<\/ul>\n\n\n\n <\/figure>\n\n\n\nstep 4 - add bananas<\/h2>\n\n\n\n\nGently stir the frozen bananas into the oatmeal cookie dough.<\/li>\n<\/ul>\n\n\n\noptional mix-ins<\/h2>\n\n\n\n toasted<\/strong> walnuts<\/strong> - You can add \u00bd cup of chopped walnuts to the cookie dough for a nutty crunchy texture. <\/p>\n\n\n\nchocolate chips<\/strong> - If you love chocolate and bananas together you could toss in \u00bd cup of chocolate chips or use just 1 cup of banana pieces and 1 cup of chocolate chips. <\/p>\n\n\n\nstep 5 - scoop and bake your cookies<\/h2>\n\n\n\n\nUse a 2 tablespoon ice cream scoop to scoop out 24 portions of the oatmeal cookie dough.<\/li>\n\n\n\n Place the dough balls onto parchment paper-lined baking trays about 2 inches apart. <\/li>\n\n\n\n Then use your hand to gently flatten the rounded tops of the cookies. <\/li>\n\n\n\n Your cookies should be flat on top, measure about 2-inches across and be about 1-inch thick. See the picture above. The unbaked cookie pictured on the bottom left of the image above has been flattened and is ready to go into the oven. <\/li>\n\n\n\n Bake the oatmeal banana cookies in a 375-degree F (190.6\u00b0 C) oven for 10-12 minutes until the edges turn lightly golden brown and just begin to set. The center of the cookies should look slightly underdone when you remove the trays from the oven. <\/li>\n\n\n\n Let the cookies rest on the hot tray for 5-10 minutes, to continue baking, then transfer them to a cooling rack and allow them to cool completely. <\/li>\n<\/ul>\n\n\n\n <\/figure>\n\n\n\nTIPS: <\/h2>\n\n\n\n Bake these cookies until they look golden brown around the edges and have golden brown spots on the top. If you undertake these cookies they will be mushy. <\/p>\n\n\n\n
It's also important to make sure your oven is baking at the right temperature. We recommend placing an oven thermometer inside the oven to make sure your oven is heating to the correct temperature. <\/span> <\/p>\n\n\n\nHow to store these banana oatmeal cookies?<\/strong> The cookies will stay moist for days if stored at room temperature but after about three days they'll get too soft. I suggest you set out enough cookies for a few days then freeze the rest. They taste great right out of the freezer but can be thawed and enjoyed at room temperature too. <\/p> <\/div> <\/div>\n\n\n\n