Banana Oat Muffin Top Cookies
These are a crazy hybrid of banana bread, oatmeal cookies, and muffin tops in all of the best ways possible. They are super moist, full of banana flavor, chewy from the oats, and have crisp cookie like edges. Plus you can add in any mix-ins you want and you don't need any special equipment!
Ingredients
- 1 cup unsalted butter (2 sticks) room temperature, extremely softened
- 1 cup dark brown sugar gently packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 2 tsp vanilla extract
- 4 overripe bananas
- 3 cups old fashioned or extra thick oats
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 2 cups mix-ins of choice (optional) i.e. dark chocolate chips, peanut butter chips, nuts, raisins, coconut, dried figs etc.
- Coarse sugar (optional) for sprinkling on top
Instructions
- Preheat the oven to 350F and prepare a large baking sheet by covering it with parchment paper.
- In a large bowl, combine the softened butter, brown sugar, and granulated sugar. Stir with a wooden spoon until the mixture is creamy.
- Add the egg and vanilla extract and stir until combined.
- Add in your bananas and mash with the back of your spoon. Stir until the mix is combined and there are no large pieces of banana. The batter might look a little curdled but that is totally fine, it will fix itself when you add the dry ingredients.
- Stir in the dry ingredients (flour, baking soda, salt, cinnamon) until combined.
- Stir in the oats and any mix ins. The dough will seem very wet, like a cake batter. That is what you want!
- Scoop 2.5 tablespoon amounts of cookie dough onto the baking sheet. This is a LOT easier if you have a cookie scoop. These cookies will spread a bit so space them a few inches apart.
- If you want more of a muffin top type of feel, you can sprinkle the tops with coarse sugar before baking.
- Bake for 10-12 minutes, or until the edges and bottoms are golden brown and set. The center should still be soft.
- Transfer to a cooling rack and allow to cool completely.
Notes
If you only have 3 bananas, you can use a 1/4 cup of sour cream in place of the last banana. This recipe is very forgiving!
For mix-ins, I've tried tons of options and all are delicious! Use whatever you have in your pantry!