Olive Oil Banana Bread Oatmeal Cookies
These Olive Oil Banana Bread Oatmeal Cookies combine the cozy flavors of banana bread with the chewy texture of oatmeal cookies. Soft and gooey in the middle, with perfectly crispy edges, each cookie is packed with melty chocolate chips and a hint of rich olive oil, giving them an irresistible, moist texture that’s perfect for a satisfying treat.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
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
Extra virgin olive oil
Brown sugar, light or dark
Granulated sugar
Ripe banana, mashed
Egg yolk
Vanilla extract
Chocolate chips
Flaky sea salt, for topping
Why You’ll Love Olive Oil Banana Bread Oatmeal Cookies:
erfect Texture Combination: These cookies have a soft, gooey center with crispy edges, offering the perfect balance of chewy and crunchy in every bite.
Rich Flavor from Olive Oil: Olive oil adds a subtle richness and keeps the cookies moist, making them a lighter and healthier alternative to butter-based cookies.
Banana Bread Meets Oatmeal Cookie: Combining the comforting flavors of banana bread with the hearty texture of oatmeal cookies creates a unique, irresistible treat.
Packed with Melty Chocolate Chips: Each cookie is studded with chocolate chips that melt into the dough, adding a touch of indulgence with every bite.
Naturally Sweetened by Bananas: The ripe bananas add natural sweetness and moisture to the cookies, making them flavorful without needing excess sugar.
Healthy Twist on a Classic: Using olive oil instead of butter makes these cookies a healthier option, offering the benefits of heart-healthy fats without sacrificing flavor.
Great for Anytime Snacking: These cookies are perfect for a quick breakfast, an afternoon snack, or a dessert, making them versatile and satisfying at any time of day.
Easy to Make: With simple ingredients and straightforward steps, these cookies are easy to whip up, even for beginner bakers.
Nostalgic Banana Bread Flavor: If you love banana bread, these cookies give you that familiar, cozy flavor in a fun, cookie form.
Ideal for Sharing: These cookies are a crowd-pleaser, making them perfect for family gatherings, potlucks, or as a homemade gift.
Tips for Making Olive Oil Banana Bread Oatmeal Cookies:
Chill the Dough: Since olive oil makes the dough more prone to spreading, be sure to chill the dough in the fridge for at least 2-4 hours. This helps the cookies hold their shape and ensures a soft, gooey center with crispy edges.
Use Ripe Bananas for Best Flavor: The riper the bananas, the better. Overripe bananas are sweeter and add more moisture, enhancing both the flavor and texture of the cookies.
Mix the Olive Oil Thoroughly: Olive oil has a thinner consistency than butter, so make sure it is well incorporated into the dough to evenly distribute the moisture and prevent the cookies from becoming too oily.
Don't Over-Mix the Dough: When adding the dry ingredients, mix until just combined. Over-mixing can cause the cookies to become tough and lose their tender, gooey texture.
Use Old-Fashioned Oats for Chewy Texture: Old-fashioned oats provide the best texture for these cookies, offering a chewy bite that complements the soft banana and rich olive oil.
Choose High-Quality Chocolate Chips: Opt for good-quality chocolate chips that melt well. Semi-sweet or dark chocolate chips add a nice contrast to the sweet bananas, but feel free to use your preferred chocolate.
Scoop the Dough Evenly: Use a cookie scoop to portion the dough evenly. This ensures all cookies bake at the same rate, and you get consistent results with each batch.
Space the Cookies Apart on the Baking Sheet: Even after chilling, the dough will spread slightly during baking. Be sure to leave enough space between each cookie to prevent them from merging.
Don’t Over-Bake: For that perfect gooey center, bake the cookies just until the edges turn golden brown. The cookies may appear slightly underbaked in the middle, but they will set as they cool.
Store the Dough for Later: If you don’t plan to bake all the cookies at once, the dough can be stored in the refrigerator for up to 3 days or frozen for longer storage. Let the chilled dough sit at room temperature for a few minutes before baking.
How to Store Olive Oil Banana Bread Oatmeal Cookies:
Room Temperature (Up to 3 Days): Store the cookies in an airtight container at room temperature for up to 3 days. Make sure they are completely cool before storing to maintain their soft, gooey centers and crispy edges.
Refrigeration (Up to 5 Days): If you want to extend the shelf life, store the cookies in the refrigerator. Place them in an airtight container, and they will stay fresh for up to 5 days. Let them come to room temperature or warm them slightly in the microwave before enjoying.
Freezing Baked Cookies (Up to 3 Months): You can freeze baked cookies by placing them on a baking sheet in a single layer until frozen, then transfer them to a freezer-safe container or bag. The cookies can be frozen for up to 3 months. Thaw them at room temperature, or warm them in the microwave for 10-15 seconds to enjoy a fresh-from-the-oven texture.
Freezing Cookie Dough (Up to 3 Months): For easy, fresh-baked cookies whenever you want, freeze the dough. Scoop the chilled dough into cookie-sized portions, freeze on a baking sheet, and then transfer to a freezer-safe container. When ready to bake, you can bake the dough from frozen—just add a couple of minutes to the baking time.
Reheating Cookies for Best Texture: If the cookies have been stored in the fridge or freezer, warm them slightly in the microwave for 10-15 seconds to bring back their gooey middle and crispy edges.
Avoid Moisture: To keep the cookies from becoming soggy, store them in an airtight container with a paper towel inside to absorb excess moisture. This will help retain their ideal texture over time.
Serve Fresh for Best Flavor: These cookies taste best when fresh, so if making ahead for an event, try baking them the day of or storing the dough in the fridge and baking closer to serving time.
Layering for Storage: If stacking cookies in an airtight container, place a sheet of parchment paper or wax paper between each layer to prevent them from sticking together.
Refrigerating Unbaked Dough (Up to 3 Days): You can refrigerate the unbaked dough for up to 3 days. Chilling the dough not only prevents spreading but also enhances the flavor, so you can bake fresh cookies throughout the week.
FAQs:
Q: Why does the dough need to be chilled?
A: The dough needs to be chilled for at least 2-4 hours to prevent too much spreading during baking. Chilling the dough firms up the olive oil, allowing the cookies to hold their shape while baking and creating the perfect soft, gooey middle with crispy edges.
Q: Can I use butter instead of olive oil?
A: Yes, you can substitute butter for olive oil, but the olive oil adds a unique richness and keeps the cookies moist. If using butter, expect a slightly different texture and flavor.
Q: How do I know when the cookies are done?
A: The cookies are done when the edges are golden brown and the centers look slightly underbaked. The cookies will continue to set as they cool, giving you that perfect gooey middle.
Q: Can I freeze the dough for later?
A: Yes! After chilling the dough, scoop it into portions and freeze on a baking sheet until firm. Transfer to a freezer-safe bag or container. You can bake the dough straight from frozen, just add a couple of extra minutes to the baking time.
Q: What type of oats should I use?
A: Old-fashioned rolled oats work best for this recipe, providing the perfect chewy texture. Quick oats may make the cookies softer, and steel-cut oats are too hard for this type of cookie.
Q: Can I add other mix-ins besides chocolate chips?
A: Absolutely! You can add chopped nuts, dried fruits like cranberries or raisins, or even white chocolate chips. Just keep the total amount of mix-ins to about 1 cup to avoid overloading the dough.
Q: How should I store the cookies?
A: Store the baked cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze them for up to 3 months. Reheat slightly to bring back the gooey texture.
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough and store it in the refrigerator for up to 3 days before baking. This makes it easy to bake fresh cookies whenever you want!
Q: What type of olive oil should I use?
A: Use a mild or light olive oil for the best flavor. Extra-virgin olive oil can work, but its stronger flavor may be more noticeable in the cookies.
Q: Why are my cookies spreading too much?
A: If your cookies are spreading too much, it’s likely that the dough wasn’t chilled long enough. Make sure to chill the dough for at least 2-4 hours to allow the olive oil to firm up and prevent excessive spreading.
Check out my other cookie recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these olive oil banana bread oatmeal cookies. Happy baking!
