Banana Oatmeal Cookies Recipe | Simple Nourished Living (2024)

FAQs

Why are my homemade oatmeal cookies hard? ›

There are a few reasons why your oatmeal cookies may be too hard. Perhaps you left them in the oven a couple of minutes too long. To rectify this, simply bake the next batch for less time. Another reason could be the density of the dough.

A recipe that calls for both ingredients probably contains an acid, but not enough to completely leaven the batter or dough. Baking soda also serves another important purpose when it comes to cookies: It encourages spreading by raising the mixture's pH, which slows protein coagulation.

Specifically, bananas have potassium and folate, along with antioxidants, and you've guessed it – FIBER! Together, these three foods, along with the other nutrient-dense ingredients, help to aid in heart, bone, muscle, and gastrointestinal health! So, who else is making these banana overnight oats for tomorrow?

The reason the cookies end up being thin and crispy instead of soft and chewy are due to a couple of reasons: higher butter to flour (and eggs) ratio. more granulated sugar, less brown sugar. old-fashioned rolled oats, not quick oats.

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

Baking powder

Baking powder contains sodium bicarbonate and acidic salts. The reaction of these two ingredients results in a cookie that is soft and thick, but slightly harder.

If you don't have baking soda, you can use baking powder, at three times what the recipe calls for. So if a recipe calls for one teaspoon of baking soda, you can use three teaspoons of baking powder. Baking powder also contains a little bit of salt, so it's also a good idea to halve the salt the recipe calls for.

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

Oats are an excellent source of dietary fibre, particularly beta-glucan, a type of soluble fibre renowned for its positive effects on digestive health. Regular consumption of oats aids in maintaining a healthy digestive system by preventing constipation and promoting regular bowel movements.

Studies show that oats and oatmeal have many health benefits. These include weight loss, lower blood sugar levels, and a reduced risk of heart disease. Oats are among the healthiest grains on earth. They're a gluten-free whole grain and a great source of important vitamins, minerals, fiber, and antioxidants.

What happens if you eat bananas every morning? ›

Bananas contain essential nutrients that may enhance heart health, help manage blood pressure, and boost a person's mood, among other benefits. While bananas can be good for health, there may be risks in some cases. Eating bananas can help lower blood pressure and may reduce the risk of cancer.

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.

Youngman says chilling the dough for at least one hour before baking is crucial. An overnight sleepover in the fridge is even better. But if you can't wait, shape your dough into balls and freeze them for 15 minutes before popping them into the oven. So yes, resting your cookie dough makes better cookies.

The bread/apple trick

Here's a baker's trick you'll find in our new Monster Cookies recipe: Adding a piece of fresh white bread to the storage container will keep cookies from becoming hard or stale.

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

Sugar dissolved in baking forms a syrup as the dough heats up. Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

Microwave Method:Place the cookies on a microwave-safe plate. Microwave them on high for about 10-15 seconds. Check after 10 seconds to avoid overheating. The heat from the microwave will soften the cookies, making them more tender and easier to chew.