Banana Oatmeal Raisin Cookies
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Banana oatmeal raisin cookies are hearty cookies that blend the natural sweetness of ripe bananas with the chewy texture of oats and raisins. These cookies are soft and have a cake like texture.
One of the first cookies I ever learned to make after the classic chocolate chip cookie was a tasty oatmeal raisin cookie. It quickly became a holiday staple in our house.
While I enjoy gourmet oatmeal raisin cookies, especially at the holidays, I was looking for something a little lighter and healthier for the warmer months of the year.
I thought adding bananas to the oatmeal raisin cookies would be a good idea. It would add a sweetness to the cookies that would pair well against the chewy oats.
Why you will love these cookies:
Oatmeal raisin cookies are a classic cookie that often remind people of their childhood. Adding the bananas adds a fresh, fruity hint to the cookies and makes them great for summer. While warm spices are generally added, you can add some lighter spices instead.
One of the important things to have on hand when making these cookies are overripe bananas. If you don’t have overripe bananas don’t worry, you can make them ripe in a hurry!
How do I ripen Bananas quickly?
If you don’t have ripened bananas you can speed up the process if you need too. Place the bananas in a paper bag with either an already ripened banana or an apple and fold down the opening of the bag to close the fruits in together. Your bananas will ripe n in a day or two.
If you need the bananas the same day then place unpeeled bananas on a foil lined baking sheet Bake at 300 degrees for 15-20 minutes and your bananas will be ripe.
You also want to choose your raisins. While regular raisins are the classic choice you can also use golden raisins. If you want a sweet and tart flavor use dried cranberries instead.
Ingredients:
- salted butter (or unsalted if you prefer)
- light brown sugar
- granulated sugar
- vanilla extract
- ripe bananas
- eggs
- all purpose flour
- baking soda
- salt
- cinnamon
- allspice
- old fashioned oats
- raisins (or try craisins for a twist)
Preheat the oven to 375 degrees. In a large bowl cream together the butter and sugars. Add in the vanilla, ripe bananas (mashed), and eggs. Mix well to combine.
How do I mash bananas?
If the bananas are ripe enough just put them in your hands and squeeze until they are mashed. You can also use a fork and place the bananas in a bowl and mash them with the fork. You can also use your hand mixer to mash the bananas by cutting them into pieces and starting the mixer on low and increasing until the bananas are mixed.
In a medium bowl combine the flour, baking soda, salt, cinnamon, all spice, and oats. Mix well. Add the dry ingredients to the wet ingredients and mix well to combine. Fold in the raisins. Using a 2 tablespoon cookie scoop, scoop dough onto a baking sheet 2 inches apart. Bake for 11-12 minutes. Remove from oven and place on a cooling rack to cool completely.
I loved the flavor of these cookies! The oats make the cookies chewy while the bananas give them a cake like texture. The raisins add a bit of additional sweetness.
How do I store these cookies?
Store them in an air tight container on the counter for up to 5 days. You can also wrap them in plastic wrap and put them in a freezer bag or air tight container and store in the refrigerator for up to 6 months.
Because these cookies are packed with oats, bananas, and raisins, they are great for breakfast as well as a snack or even dessert. They have a lot of vitamins in them and can be used as a snack during sporting events or on a hike as well.
Banana Oatmeal Raisin Cookies
Equipment
Ingredients
- 1 cup salted butter softened
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 large bananas mashed
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon allspice
- 1/2 teaspoon salt
- 3 cups old fashioned oats
- 1 cup raisins
Instructions
- Preheat the oven to 375 degrees.
- In a large bowl cream the butter and sugars.
- Add the vanilla, mashed bananas, and eggs and mix well.
- In a medium bowl combine the flour, baking soda, salt, cinnamon, allspice, and oats.
- Add the dry ingredients to the wet ingredients and mix well.
- Fold in the raisins.
- Using a 2 tablespoon cookie scoop, scoop the dough onto a baking sheet 2 inches apart.
- Bake for 11-12 minutes.
- Remove from oven and transfer cooking to a wire cooling rack to cool completely.
Notes
