Loaded Banana Oatmeal Cookies

June 19, 2009 > 6 Comments

These cookies are perfect when you have some ripe bananas to use up and aren’t in the mood for the more traditional bread or muffins. They’re also nice to have on hand in the freezer. You can freeze both the dough and the cookies with good results.

This recipe produces cookies with a more cake-y consistency. We really enjoy them this way as a change of base from the usual cookie. However, if you’d prefer a more traditional cookie texture, reduce the eggs from 2 to 1.

Loaded Banana Oatmeal Cookies

• 1 1/2 c. butter or margarine
• 1/2 c. sugar
• 1 1/2 c. brown sugar
• 1 t. vanilla
• 2 eggs
• 1 c. mashed bananas (roughly 2 bananas, mashed)
• 2 c. flour
• 1 t. baking soda
• 1/2 t. baking powder
• 1/2 t. salt
• 1 t. cinnamon
• 1/2 t. nutmeg
• 2 1/2 c. oats
• 1 c. chocolate chips
• 1 c. raisins

1. In a mixing bowl. cream together the butter or margarine and sugars. Beat for 2-3 minutes. Add the vanilla and eggs and beat an additional 2 minutes. Add the mashed banana, just until combined.

2. In a small bowl. whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add to the mixing and stir just until moistened.

3. By hand, stir in the oats, chocolate chips and raisins.

4. Place heaping tablespoons of dough on an ungreased cookie sheet and bake at 350 degrees for 15-18 minutes.

*Feel free to play around with the chocolate chips and raisins. Use 2 cups of one and omit the other, omit them both all together, add some nuts in place of one or some…basically, do what you want. Enjoy!

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