Go Back

Brown Butter Banana Oatmeal Cookies

Brown butter banana oatmeal cookies bake up with lightly browned edges and soft centers, with ripe banana and cinnamon folded into an oat-rich dough. Chill the dough before baking for cookies that hold their shape.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 28 minutes
cooling and chilling 58 minutes
Total Time 1 hour 41 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter
  • 0.5 cup banana mashed, ripe; from about 1 medium banana
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1.5 cups old-fashioned rolled oats
  • 1 tsp ground cinnamon
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt

Equipment

  • 2 18x13-inch baking sheets

Method
 

  1. Melt the butter in a small saucepan over medium heat, stirring often, for 5–7 minutes, until the butter smells nutty and the milk solids turn amber.
  2. Pour the browned butter and browned bits into a large mixing bowl and cool for 15 minutes, until warm but not hot.
  3. Whisk the mashed banana, brown sugar, granulated sugar, egg yolk, and vanilla into the browned butter until smooth.
  4. In a medium bowl, whisk together the flour, oats, cinnamon, baking soda, and salt.
  5. Stir the dry ingredients into the butter mixture just until no dry flour remains.
  6. Cover the dough and refrigerate it for 30–45 minutes.
  7. Heat the oven to 350°F.
  8. Line two 18x13-inch baking sheets with parchment paper.
  9. Scoop the dough into 2-tablespoon portions, spacing them about 2 inches apart.
  10. Bake one sheet at a time for 10–12 minutes, until the edges are set and lightly browned and the centers still look soft.
  11. Cool the cookies on the baking sheet for 5 minutes.
  12. Transfer the cookies to a wire rack to cool completely.

Notes

For soft centers, remove the cookies when the edges are set and lightly browned while the centers still look soft. Store in an airtight container at room temperature for up to 4 days; freezer: yes, freeze for up to 2 months. For a gluten-free option, use a gluten-free all-purpose flour blend and certified gluten-free oats.