What makes oatmeal cookies soft and chewy?

The secret to incredibly soft and chewy oatmeal cookies lies in moisture. In this recipe, we use a higher ratio of brown sugar to white sugar, as the molasses in brown sugar adds significant moisture. However, the most important ingredient for softness here is the mashed banana, which guarantees a moist, tender texture that lasts for days. Finally, pulling the cookies from the oven when the centers still look slightly soft is crucial for achieving that perfect chewy finish as they cool.

Can I add bananas to oatmeal cookies?

Absolutely! Adding mashed ripe banana is our secret to making these the best chewy oatmeal cookies you've ever had. The banana not only provides incredible moisture and a soft texture but also adds a subtle, natural sweetness and a wonderful flavor that pairs beautifully with cinnamon and chocolate chips. It completely transforms a standard oatmeal cookie into something truly special and delicious.

What does adding an egg to oatmeal cookies do?

Eggs are essential in most cookie recipes for several reasons. They act as a binder, holding the dough together and giving the cookie its structure so it doesn't fall apart. The fat in the egg yolks adds richness and tenderness to the texture, while the egg whites provide moisture. In these chewy oatmeal cookies , the two eggs work together to ensure the cookies are well-formed, rich in flavor, and perfectly moist.

What makes cookies more chewy?

Several baking principles contribute to a cookie's chewiness. Using ingredients with high moisture content, like the brown sugar and banana in this specific recipe, is key. In other recipes, bakers might use melted butter or add an extra egg yolk to increase chewiness. For this particular recipe, the combination of two whole eggs and the natural moisture from the banana provides the perfect structure for these exceptionally chewy oatmeal cookies .

Best Chewy Oatmeal Cookies (1 Secret Ingredient!)

Description

Discover the best chewy oatmeal cookies you’ll ever make! A secret ingredient (banana!) makes them incredibly moist, soft, and loaded with chocolate chips. Get the easy recipe.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter (2 sticks), softened
43 cup golden brown sugar, packed
21 cup granulated sugar
1 tsp vanilla extract
1 cup mashed ripe bananas (about 2 medium bananas)
2 large eggs, at room temperature

Dry Ingredients

2 cups all-purpose flour
43 tsp baking soda
21 tsp salt
121 tsp ground cinnamon
41 tsp ground nutmeg
3 cups old-fashioned rolled oats (not instant or quick-cook)
1 cup semisweet chocolate chips

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Instructions

Preheat and Prep: Preheat your oven to 350∘F (175∘C). Line a large baking sheet with parchment paper to prevent sticking.
Cream Butter and Sugars: In a large bowl, use an electric hand mixer to beat the 1 cup of softened butter, 43 cup of brown sugar, and 21 cup of granulated sugar on medium speed. Continue mixing for about 2-3 minutes until the mixture is light, creamy, and fluffy.
Add Wet Ingredients: Mash the bananas in a separate small bowl using a fork or potato masher. Add the mashed banana to the butter mixture along with the 2 eggs and 1 tsp of vanilla extract. Beat on medium speed until everything is well combined and smooth.
Sift and Mix Dry Ingredients: Place a fine-mesh sieve over the bowl with the wet ingredients. Add the 2 cups of all-purpose flour, 43 tsp of baking soda, 21 tsp of salt, 121 tsp of cinnamon, and 41 tsp of nutmeg to the sieve. Sift the dry ingredients directly into the wet mixture. Mix on low speed until just combined. Do not overmix.
Fold in Oats and Chocolate: Switch to a spatula and gently fold in the 3 cups of old-fashioned oats and 1 cup of semisweet chocolate chips until they are evenly distributed throughout the dough.
Scoop and Bake: Use a medium cookie scoop (about 1.5 tablespoons) to drop mounds of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. For a bakery-style look, you can gently roll the dough into a ball and press a few extra chocolate chips onto the top.
Bake to Perfection: Bake for 8-9 minutes, or until the edges are lightly golden brown but the centers still look slightly soft. They will continue to set on the pan. For truly chewy oatmeal cookies, be careful not to overbake. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Bananas: Use very ripe, spotty bananas for the best flavor and sweetness.
Do Not Overbake: For the ultimate chewy texture, remove the cookies from the oven when they are slightly underdone in the center. They will finish setting on the hot pan.
Storage: Store in an airtight container at room temperature. Adding a slice of sandwich bread to the container will keep them soft for days.

Prep Time: 25minutes
Cook Time: 10minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1cookie
Calories: 125Kcal
Sugar: 8g
Sodium: 62mg
Fat: 6g
Saturated Fat: 3g
Carbohydrates: 16g
Fiber: 1g
Protein: 2g
Cholesterol: 23mg