These Banana Oat Cookies remind me of Banana Bread. They’re soft and moist, and loaded with chewy golden raisins and a little shredded coconut here and there. Very good, very hard to stop eating.
HERE’S ALL IT TAKES
- 1 cup sugar
- 3/4 cup butter
- 1 egg
- 1 cup mashed very ripe bananas (2 medium)
- 2 1/2 cups oats
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/3 cup golden raisins
- 1/4 cup shredded coconut
Get the oven hot to 350ºF. Spray oil on cookie sheet.
Beat sugar and butter until fluffy in a large bowl with electric mixer on medium speed. Stir in egg and bananas.
In a separate bowl, add ALL the remaining ingredients together. Add the dry ingredients to the wet in thirds, run mixer on low speed. Stir until dry ingredients are moistened.
Drop dough by rounded tablespoonfuls (use a 1 inch scooper) about 2 inches apart on cookie sheet. Bake 10 to 12 minutes until edges are golden brown and almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from sheet to wire rack. Cool completely before storing.
These cookies are VERY GOOD the next day. They become moist after being stored in an airtight container, so it’s important to cool them completely before storing.
This recipe idea came from my secret cookie book. I added the raisins and coconuts, and skipped the suggested vanilla frosting. There are ways I could have made this recipe healthier; next time I’ll use them.
I’ll definitely make these again the next time I’m craving banana bread but don’t have enough ripe bananas on hand.