Banana-Walnut Cookies

These are oatmeal cookies with banana, not banana cookies with oats. Two cups of rolled oats go into the batter, making oats the dominant ingredient over the flour. The result is a heartier, chewier cookie than a standard banana drop - more substantial, with better texture and the staying power of a proper oat cookie.

Mashed banana adds moisture and natural sweetness without extra liquid. The cinnamon and brown sugar are the supporting players that tie banana and oat together into something cohesive.

This is a big-batch recipe. Sixty cookies from a single mix means this one’s worth making when you’re baking for a crowd, a school event, or just want something to last through the week. They store and freeze well.

Kitchen Tips

• Drop the dough by level teaspoonfuls. Oversized drops don’t set properly in the 12-15 minute bake time and come out gooey in the center.
• Beat the batter on medium for about 2 minutes before adding the oats and walnuts, as the directions state. This builds structure before the heavy mix-ins go in.
• Freeze cooled cookies layered between sheets of wax paper. They hold their texture for up to 3 months.

Variations

• Swap walnuts for chocolate chips for a banana-chocolate oat cookie.
• Add ½ cup raisins alongside the walnuts for extra fruit.
• A pinch of nutmeg in the flour mixture deepens the spice profile.