Easy Banana Oatmeal Cookies (2024)

FAQs

Why can't you use instant oats for oatmeal cookies? ›

For the perfect, chewy texture use old-fashioned (or rolled) oats. Can you use quick oats instead of old fashioned in oatmeal cookies? Yes, you can, just be aware that it will change the texture of the oatmeal cookies to be less chewy!

Press the cookie dough, gently with your hand to flatten each ball of cookie dough slightly (make sure not to flatten them completely, just slightly). Leave a little room between each ball of cookie dough as they will spread a little while they bake.

How long do banana oat cookies last. They last for about a two to three days wrapped in foil or baking parchment in an air-tight container at room temperature. After that they start getting softer.

They go from soft to hard because they start to dry out, and it begins as soon as you pull them from the oven. (Yikes.) Whatever moisture is left in the cookies is always in a state of evaporation. At the same time, the sugars and starches are solidifying.

Generally you can use rolled oats and quick oats interchangeably in recipes like baked goods and smoothies, though there may be some slight texture differences. Same goes for your morning bowl of oatmeal, although quick oats will of course cook more quickly as they absorb liquid and soften more easily.

In terms of your morning bowl of oatmeal, yes, rolled oats and quick oats are interchangeable. However, rolled oats are better for baking and cooking because they retain their texture better than quick oats.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies.

Chill the dough.

In order for these cookies not to flatten too much in the oven, it helps to refrigerate the dough until it is chilled. You can either refrigerate the entire batch of dough and wait an hour or two until is it chilled.

Chilling the dough also improves the way your cookies taste. "In terms of flavor, you'll notice more depth of flavor from the vanilla and the sugar will taste sweeter," says Haught Brown. "In terms of texture, chilled cookie dough produces a more evenly golden-brown cookie with a crisper edge and chewier center."

The chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked, causing the green color when the cookies cool. This is completely harmless! Depending on the recipe, a splash of lemon juice may help.

How ripe should bananas be for cookies? ›

Bananas– need to be very ripe. look for lots of dark spots on the bananas. Dry ingredients- All-purpose flour, cinnamon, nutmeg, salt, baking soda, Oats– old-fashioned oats work best, but quick-cooking will work too!

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

The Problem: The Butter Is Too Soft

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies. Beat each one in separately and thoroughly. If you run out of eggs while baking and find that you need more, you can add 1/4 cup vegetable oil for each egg required.

Can I substitute quick oats for old fashioned or rolled oats and vice versa? Quick oats and old fashioned oats are generally interchangeable, with a few cautions. If you use quick oats in place of old fashioned, you can expect the texture to be a little different.

Old fashioned oats provide a chewy, nutty texture and flavor to oatmeal cookies. They are thicker and heartier than quick oats (instant oats). I don't recommend using quick oats because the cookies won't have as much texture and you want a nice and chewy oatmeal cookie that is hearty with lots of texture going on.

When it comes to the two types you probably already have in your kitchen—rolled oats and quick oats—you can use them in recipes interchangeably. If you need quick oats, but only have rolled oats, just pulse the rolled oats a few times in the blender to get the textural effect your recipe needs.

Both old-fashioned and quick-cook oats can make delicious cookies. However, because quick oats absorb more water, they make cookies that spread less than those made with old-fashioned oats. Cookies made with quick oats are also softer, whereas old-fashioned oats create chewier textures.