August 29, 2014

banana, oatmeal and raisin cookies

These amazing cookies are a great way to use overripe bananas.
Kids love them for breakfast or for an afternoon snack.
The ripe bananas add sweetness and flavor so sugar can be reduced.


6 oz. unsalted butter softened
1 cup light brown sugar
1 egg
1 cup mashed ripe bananas
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups old fashioned oats
1 cup raisins


Preheat oven to 400F. 
Mix the butter, sugar, egg and bananas well with a handheld mixer. Add flour, baking soda, salt, cinnamon and nutmeg. Stir in oats and raisins and mix.
Drop by rounded tablespoons onto baking sheet. Bake 12 to 15 minutes or until golden brown. 
Cool on wire rack.

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