Brown Butter Banana Bread Oatmeal Cookies
Indulge in the rich, nutty flavor of brown butter banana bread oatmeal cookies, studded with chocolate chips. These cookies combine the comforting taste of banana bread with the chewy texture of oatmeal, creating a delightful treat perfect for any time of day.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Old-fashioned rolled oats
Cinnamon
Baking soda
Baking powder
Salt
Salted butter
Brown sugar, light or dark
Granulated sugar
Ripe bananas
Yogurt of choice
Vanilla extract
Chocolate chips
Flaky sea salt, for topping
Why You’ll Love Brown Butter Banana Bread Oatmeal Cookies:
Rich, Nutty Flavor: The brown butter adds a deep, nutty flavor that enhances the overall taste of the cookies, making them irresistibly delicious.
Perfect Texture: These cookies have a perfect balance of chewy oatmeal and soft, moist banana bread, creating a delightful texture in every bite.
Chocolate Chip Goodness: The addition of chocolate chips brings a sweet, melty surprise that complements the other flavors perfectly.
Unique Twist: Combining the flavors of banana bread and oatmeal cookies offers a unique twist on traditional cookies, making them stand out.
Easy to Make: This recipe is simple and straightforward, making it perfect for both beginner and experienced bakers.
Versatile: These cookies can be enjoyed as a snack, dessert, or even a quick breakfast on the go.
Customizable: You can easily add nuts, dried fruit, or even different types of chocolate chips to suit your taste preferences.
Crowd-Pleaser: These cookies are sure to be a hit with family and friends, making them perfect for sharing at gatherings or gifting..
Stays Fresh: These cookies store well, maintaining their delicious flavor and texture for days, whether kept at room temperature, refrigerated, or frozen.
Aromatic: The process of browning butter and baking these cookies fills your kitchen with an amazing aroma that's hard to resist.
Tips for Making Brown Butter Banana Bread Oatmeal Cookies:
Use Ripe Bananas: For the best flavor and natural sweetness, use very ripe bananas with plenty of brown spots.
Brown the Butter Properly: Melt the butter over medium heat, stirring constantly, until it turns a golden brown color and emits a nutty aroma. Be careful not to burn it.
Chill the Brown Butter: Allow the browned butter to cool and solidify slightly before using it in the cookie dough. This helps achieve the right texture.
Mix Dry Ingredients Separately: Whisk together the flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl before adding them to the wet ingredients. This ensures even distribution.
Don’t Overmix the Dough: Mix the ingredients until just combined to avoid overworking the dough, which can make the cookies tough.
Fold in Chocolate Chips Gently: Gently fold in the chocolate chips to ensure they are evenly distributed throughout the dough without overmixing.
Chill the Dough: Refrigerate the dough for at least 30 minutes before baking. This helps prevent the cookies from spreading too much and enhances their flavor.
Use Parchment Paper: Line your baking sheets with parchment paper to prevent sticking and ensure even baking.
Preheat the Oven: Make sure your oven is fully preheated to 375°F (190°C) before baking for consistent results.
Space Cookies Evenly: Place the dough balls evenly spaced on the baking sheet to allow for even baking and proper spreading.
Bake Until Golden: Bake the cookies until they are golden brown around the edges but still soft in the center, usually about 12-14 minutes. They will continue to firm up as they cool.
Cool on a Rack: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart.
Store Properly: Store leftover cookies in an airtight container at room temperature for up to 5 days to keep them fresh and chewy.
How to Store Brown Butter Banana Bread Oatmeal Cookies:
Room Temperature:
Duration: Up to 5 days
Method: Store the cookies in an airtight container to keep them fresh and chewy. Place a piece of parchment paper between layers to prevent sticking.
Refrigeration:
Duration: Up to 1 week
Method: Place the cookies in an airtight container or wrap them tightly in plastic wrap. Before serving, let them come to room temperature or warm them slightly in the oven.
Freezing:
Duration: Up to 3 months
Method: Allow the cookies to cool completely. Place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to a freezer-safe bag or container, with parchment paper between layers to prevent sticking. Thaw at room temperature before serving.
Freezing Dough:
Method: Scoop the cookie dough into balls and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container. Bake directly from frozen, adding a few extra minutes to the baking time.
Reheating:
Oven: Preheat the oven to 300°F (150°C). Place the cookies on a baking sheet and warm for 5-10 minutes to restore their fresh-baked texture.
Microwave: Place a cookie on a microwave-safe plate and heat on medium power for 10-15 seconds. Be cautious not to overheat, as it can alter the texture.
FAQs:
Q: Why use brown butter in the cookies?
A: Brown butter adds a rich, nutty flavor to the cookies, enhancing their overall taste and complexity.
Q: How do I brown butter properly?
A: Melt the butter over medium heat, stirring constantly, until it turns a golden brown color and emits a nutty aroma. Be careful not to burn it, and allow it to cool slightly before using.
Q: Why should I chill the dough before baking?
A: Chilling the dough helps prevent the cookies from spreading too much and enhances their flavor, resulting in thicker, chewier cookies.
Q: Can I substitute the banana with another ingredient?
A: The banana adds moisture and sweetness, but you can try substituting it with applesauce, egg, or pumpkin puree. Keep in mind that this will alter the flavor and texture slightly.
Q: Can I add nuts or other mix-ins?
A: Absolutely! You can add chopped nuts, dried fruit, or other mix-ins to the dough. Just be careful not to add too much, as it can affect the cookie's structure.
Q: How do I prevent the cookies from being too dry?
A: Ensure you measure your ingredients accurately and do not overbake the cookies. The dough should be slightly moist and sticky before baking.
Q: How do I know when the cookies are done?
A: The cookies are done when they are golden brown around the edges but still soft in the center. They will continue to firm up as they cool.
Q: Can I freeze the cookie dough?
A: Yes, you can scoop the dough into balls and freeze them on a baking sheet. Once solid, transfer them to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time.
Q: How should I store leftover cookies?
A: Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
Q: Can I make these cookies gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or another binding agent for best results.
Q: What type of chocolate chips should I use?
A: You can use any type of chocolate chips, such as semi-sweet, dark, or milk chocolate. Choose your favorite or mix different types for a unique flavor.
Check out my other banana recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these brown butter banana bread oatmeal cookies. Happy baking!
