Banana Walnut Oatmeal Cookies Recipe

Bananas: Provide natural sweetness and moisture to the cookies.

Rolled oats: Add a hearty texture and make the cookies more filling.

Walnuts: Offer a crunchy texture and nutty flavor.

Flour: Helps to bind the ingredients together.

Brown sugar: Adds a rich, caramel-like sweetness.

Butter: Provides moisture and a rich flavor.

Vanilla extract: Enhances the overall flavor of the cookies.

Baking soda: Helps the cookies rise and become fluffy.

Salt: Balances the sweetness and enhances the flavors.

When mashing the bananas, ensure they are ripe with plenty of brown spots. This not only makes them easier to mash but also enhances the natural sweetness of the cookies.

• mashed bananas - Substitute with applesauce: Applesauce provides a similar moisture and sweetness to the cookies.

• rolled oats - Substitute with quick oats: Quick oats have a similar texture and will cook in the same amount of time.

• chopped walnuts - Substitute with chopped pecans: Pecans offer a similar crunch and nutty flavor.

• flour - Substitute with almond flour: Almond flour can be used for a gluten-free option and adds a slightly nutty flavor.

• brown sugar - Substitute with coconut sugar: Coconut sugar has a similar sweetness and caramel-like flavor.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor.

• baking soda - Substitute with baking powder: Use double the amount of baking powder to achieve a similar leavening effect.

• salt - Substitute with sea salt: Sea salt provides a similar flavor and can be used in the same quantity.

• Ensure the cookies are completely cooled on a wire rack before storing. This prevents condensation and keeps them from becoming soggy.

• For short-term storage, place the cookies in an airtight container. Layer them with parchment paper to avoid sticking. They will stay fresh at room temperature for up to 3 days.

• If you want to keep them longer, refrigerate the cookies. Use an airtight container or a resealable plastic bag. They will last up to a week in the fridge.

• For freezing, arrange the cookies in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the cookies to a resealable freezer bag or an airtight container. Label with the date for reference. They can be frozen for up to 3 months.

• When ready to enjoy, thaw the cookies at room temperature for about 30 minutes. For a freshly baked taste, warm them in a preheated oven at 300°F (150°C) for 5-10 minutes.

• Avoid microwaving the cookies directly from the freezer as it can make them rubbery. Instead, let them thaw naturally for the best texture.

• If you prefer to freeze the dough instead of baked cookies, scoop the dough onto a baking sheet and freeze until solid. Transfer the frozen dough balls to a resealable freezer bag.

• When baking frozen dough, add an extra 2-3 minutes to the original baking time. There's no need to thaw the dough before baking.

• Always ensure your storage containers are clean and dry to maintain the cookies' freshness and flavor.

• Oven Method: Preheat your oven to 300°F (150°C). Place the banana walnut oatmeal cookies on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 5-7 minutes or until they are warmed through. This method helps to retain the cookies' original texture and flavor.

• Microwave Method: Place a couple of cookies on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 10-15 seconds. Check if they are warm enough; if not, continue in 5-second intervals. Be cautious not to overheat as this can make them rubbery.

• Toaster Oven Method: Preheat your toaster oven to 300°F (150°C). Place the cookies on the toaster oven tray. Heat for about 5 minutes or until they are warmed through. This method is quick and helps maintain a slightly crispy exterior.

• Stovetop Skillet Method: Heat a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for 2-3 minutes on each side, checking frequently to avoid burning. This method can give the cookies a slightly toasted flavor.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the cookies in the air fryer basket in a single layer. Heat for 3-4 minutes, checking halfway through to ensure they don't overcook. This method can help maintain a crispy exterior while warming the inside.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: A large bowl to combine and mix all the ingredients together.

• Measuring cups: Essential for accurately measuring out the ingredients like mashed bananas, rolled oats, flour, and brown sugar.

• Measuring spoons: Used to measure smaller quantities such as vanilla extract, baking soda, and salt.

• Spatula: Useful for mixing the ingredients and folding in the chopped walnuts.

• Baking sheet: The surface on which you drop spoonfuls of dough to bake the cookies.

• Parchment paper: Lining the baking sheet to prevent the cookies from sticking.

• Wire rack: Used for cooling the cookies after they are baked.

• Spoon: For dropping spoonfuls of dough onto the baking sheet.

• Knife: To chop the walnuts into smaller pieces.

• Masher: To mash the bananas into a smooth consistency.

• Microwave: Optional, for melting the butter if it’s not already melted.

Pre-measure ingredients: Measure out all ingredients like bananas, rolled oats, and walnuts before starting to streamline the process.

Use a food processor: Quickly chop walnuts and mash bananas using a food processor to save time.

Melt butter in microwave: Melt the butter in the microwave for a faster prep.

Batch baking: Use multiple baking sheets to bake more cookies at once.

Preheat oven early: Start preheating your oven before you begin mixing to ensure it's ready when you are.