THE BANANA-RAISIN-OATMEAL COOKIES THAT TOPS THEM ALL!
I've had this recipe so long, I don't remember where it came from - either a magazine,or newspaper, but it is my daughter's favorite cookie to take to school for a birthday treat. They're really tasty,especially for banana lovers.
Provided by HEP MEP
Categories Drop Cookies
Time 1h30m
Yield 36-48 cookies
Number Of Ingredients 12
Steps:
- In a large mixing bowl, cream the shortening or margarine with 1 cup of sugar.
- Beat in egg.
- Blend in banana and remaining ingredients: mix well.
- Drop by teaspoonfuls, 2" apart on lightly greased cookie sheet.
- Bake at 400° for 10 to 12 minutes.
Nutrition Facts : Calories 110.5, Fat 5.7, SaturatedFat 1.2, Cholesterol 5.9, Sodium 52.4, Carbohydrate 14.4, Fiber 0.8, Sugar 8.6, Protein 1.2
OATMEAL BANANA RAISIN COCONUT COOKIES
A new twist on an old favorite. Moist and yummy.
Provided by MADAMERAMBO
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 30m
Yield 48
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture until well blended. Stir in the oats, bananas, raisins and coconut, one at a time using a wooden spoon. Drop by rounded spoonfuls 2 inches apart onto the prepared cookie sheet.
- Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 17.5 g, Cholesterol 3.9 mg, Fat 5.6 g, Fiber 1.1 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 113 mg, Sugar 9.4 g
COCOA BANANA OATMEAL RAISIN COOKIES
A "healthier" cookie incorporating 4 of the items recommended by Dr. James Painter that you incorporate into your diet to reduce the risk of heart disease.
Provided by dmanmont
Categories Drop Cookies
Time 45m
Yield 40 cookies, 40 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Grease cookie sheets or line them with parchment paper; set aside.
- In a large bowl, cream butter, sugars and vanilla together until light and fluffy and sugar is completely dissolved. Add eggs, one at a time, beating well with each addition. Combine flour, cocoa powder, baking soda and cinnamon; mix well and gradually stir into creamed mixture. Fold in rolled oats, crushed banana chips, raisins and pecans.
- Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake for 12 to 15 minutes. Remove cookies from oven and transfer to a wire rack. Cool completely.
Nutrition Facts : Calories 209.2, Fat 13.6, SaturatedFat 6.4, Cholesterol 33.7, Sodium 69.8, Carbohydrate 21.9, Fiber 2, Sugar 9.1, Protein 2.6
SUGAR-FREE OATMEAL BANANA RAISIN COOKIES
I was searching for something sugar-free to take to a bake sale, and came across a recipe similar to this online. This is my modified version of that recipe. These sold quickly at the bake sale! They have a granola-like appearance and are soft and chewy. A little cinnamon added in might be good, too.
Provided by AmyMCGS
Categories Dessert
Time 25m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350°.
- Mash bananas in a large bowl. Stir in the rest of the ingredients and combine well.
- Drop by teaspoonfuls onto a cooking sheet sprayed with baking spray.
- Bake for 15 minutes or until lightly browned.
Nutrition Facts : Calories 85.1, Fat 3.5, SaturatedFat 0.5, Sodium 1.3, Carbohydrate 12.8, Fiber 1.3, Sugar 5.5, Protein 1.2
BANANA OATMEAL RAISIN COOKIES
These cookies are like little bites of banana bread! They are so delicious and fairly healthy - only 71 calories a piece! Recipe adapted from sweettoothsweetlife.com
Provided by Jenni K
Categories Cookies
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Before you begin baking, mix together the beaten egg and vanilla. Stir in the raisins, and allow to soak in the egg mixture for an hour or two, stirring periodically.
- 2. Preheat oven to 350. In a small bowl, whisk together flour, baking powder, baking soda, and salt.
- 3. In a separate bowl, cream together the butter, sugars, and banana until combined. Add in the egg, vanilla, and raisin mixture. Gradually add in the flour mixture until thoroughly mixed. Stir in the oats. (Dough will not be very stiff.)
- 4. Drop dough by tablespoonfuls onto a baking sheet lined with parchment paper. Bake for 11-14 minutes until set and lightly brown. (mine only took 11) Let the cookies cool for about 5 minutes on the pan, then transfer to a wire rack to cool completely. Best if stored in the fridge.
BANANA OATMEAL COOKIES
To help interest my kids in cooking, I started with this recipe from my childhood. My mom made these oatmeal banana cookies when I was young. Now my children like them as much as I did, and we quadruple the recipe to serve our large family. You can't eat just one of these goodies packed with chocolate morsels. -Jaqueline Wilson, Armstrong Creek, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a bowl, combine the first 6 ingredients; beat in butter until mixture resembles coarse crumbs. Add egg, bananas and oats; mix well. Stir in chips and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake until golden brown, 13-15 minutes. Cool on wire racks.
Nutrition Facts : Calories 97 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 87mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
BANANA-OATMEAL COOKIES
No added sugar.
Provided by Jax
Time 40m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper.
- Mash bananas in a bowl. Add oats, dried fruit, oil, and vanilla; mix well. Season with salt if desired. Let sit for 15 minutes.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until lightly browned, about 20 minutes.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 12.1 g, Fat 3.6 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 1.7 mg, Sugar 1.9 g
CLASSIC OATMEAL-RAISIN COOKIES
Full of nubby oats and plenty of sweet raisins, these lightly spiced cookies are pleasingly chewy in the center and crisp around the edges, with a hint of butterscotch from the dark brown sugar. They keep really well, so you can make them up to a week in advance and store them in an airtight container at room temperature. They're also great for mailing when a package of cookies is in order.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 45m
Yield 3 dozen cookies
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
- Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
- In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
- Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
- Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 84 milligrams, Sugar 11 grams, TransFat 0 grams
COCOA OATMEAL COOKIES
Delicious oatmeal cookies with cocoa.
Provided by C. McDonald
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter or margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, cocoa powder, baking soda and salt; mix well. Stir in oats and raisins, mix well.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes, until cookies are almost set. Do not overbake. Cool 1 minute on cookies sheets, then move to wire racks. Cool - store tightly covered.
Nutrition Facts : Calories 106.4 calories, Carbohydrate 15.7 g, Cholesterol 17.9 mg, Fat 4.5 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 82.7 mg, Sugar 8.4 g
BANANA OATMEAL RAISIN COOKIES
Make and share this Banana Oatmeal Raisin Cookies recipe from Food.com.
Provided by kyle the whale
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350º F.
- Put whole wheat flour and oatmeal in a bowl and mix together. Add nutmeg and mix well. Then add 2 cups of the raisins (mix well to ensure that raisins are not sticking together and that they're thoroughly coated with the flour mixture).
- Place bananas and remaining cup of raisins in a bowl and blend on high speed until ingredients are thoroughly blended and smooth.
- Add the banana-raisin mixture to the flour mixture and mix with a stiff spatula or spoon. (If the dough is too stiff after adding this, you may add apple juice, but remember: the thinner the dough, the flatter the cookie).
- On a non-stick baking sheet, place the dough in twenty-four "mounds" then smooth and shape each cookie as desired.
- place the baking sheet in oven and bake at 350º for 20-25 minutes (begin checking at 15-20 minutes; they should be firm, but not hard).
- Remove from oven, let cool, and enjoy!
Nutrition Facts : Calories 132.2, Fat 0.9, SaturatedFat 0.2, Sodium 2.9, Carbohydrate 30.4, Fiber 2.9, Sugar 13.9, Protein 3.1
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BANANA OATMEAL COOKIES - WELL PLATED BY ERIN
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- Line a large baking sheet with parchment paper or a silicone baking mat. In a medium mixing bowl, stir together the oats, whole wheat pastry flour, baking powder, cinnamon, and salt until combined. Set aside.
- In a large mixing bowl or the bowl of a standing mixer fitted with the paddle attachment, mash the banana (I use the mixer to do this), checking to make sure you have 1/2 cup. Add the coconut oil (or butter), egg, brown sugar, and vanilla extract and beat on medium high until very well combined, at least 3 minutes, stopping to scrape down the bowl as needed. The batter will be a little bit chunky and wet.
- Add the dry ingredients to the wet ingredients. Mix on low speed, just until the flour disappears, about 1 minute. Mix in the chocolate chips. The batter will be wet, somewhat loose, and sticky.
- With a large cookie scoop or a measuring cup, portion the dough in 1/4-cup amounts and drop in round mounds onto the prepared baking sheet. Refrigerate for at least 2 hours to allow the dough to firm up (the cookies will spread and not set properly if baked immediately), or cover the cookie sheet with plastic wrap and refrigerate for up to 2 days.
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