Cinnamon Raisin Banana Oatmeal Cookies
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 188.0
- Total Fat: 5.1 g
- Cholesterol: 28.3 mg
- Sodium: 159.2 mg
- Total Carbs: 35.1 g
- Dietary Fiber: 2.9 g
- Protein: 3.2 g
View full nutritional breakdown of Cinnamon Raisin Banana Oatmeal Cookies calories by ingredient
Introduction
Makes 12 large soft cookies. I’ve cut a third of the sugar out of this traditional recipe. Only 1/2 cup total, which comes to 2 teaspoons in each cookie. Feel free to variate and make it healthy! Makes 12 large soft cookies. I’ve cut a third of the sugar out of this traditional recipe. Only 1/2 cup total, which comes to 2 teaspoons in each cookie. Feel free to variate and make it healthy!Number of Servings: 12
Ingredients
-
0.50 tsp Cinnamon, ground
0.25 tsp Nutmeg, ground
0.50 tsp Salt
1.50 tsp Vanilla Extract
0.50 tsp Baking Soda
0.25 cup, packed Brown Sugar
0.75 cup Whole Wheat Flour
1.50 cup Quaker Oats Old-Fashioned Rolled Oats
1 serving 1 Large Brown Egg
6 oz Raisins, Sun Maid California Sun-Dried 1.33oz/37.7gm Box
12 tsp C & H Pure Cane Sugar Granulated White - sugar (1 tsp/4g)
0.25 cup Butter, unsalted
1 extra small (less than 6" long Banana, fresh yellow to very ripe, soft
Directions
Pre-heat oven to 350 degrees. Line a large baking sheet with parchment baking paper.
In a large mixing bowl mash the banana and add the softened butter with the brown and cane sugar and blend well with a fork. Add the egg and vanilla extract, mix well.
In a separate medium size bowl, add the flour, salt, baking soda, cinnamon and nutmeg, mix it well.
Add the Medium bowl dry flour mixture to the Large bowl of wet mixture. Mix it well.
Now add the raisins, mix well, then add the oats and mix it all very well, scraping the sides until it’s all evenly blended.
Using a soup spoon and your fingers, make 12 cookie balls - each one a ball of dough about 2 inches round and place then on the parchment paper-lined cookie sheet, starting at the corners, and spacing them apart a few inches, until you’ve laid out 12 cookie balls on the Parchment papered baking sheet.
Place the baking sheet in the center of the oven and close oven door. Bake the cookies for 12-15 minutes until a little golden on top and around the cookie sides. They will be soft when they come out of the oven. Leave them to cool on the parchment papered baking tray for 2 or 3 minutes, then carefully spatula them off and place on a cooling rack. Cool completely at room temperature, then they will be ready to serve or to store them away in a covered container.
Serving Size: Makes 12 cookies
In a large mixing bowl mash the banana and add the softened butter with the brown and cane sugar and blend well with a fork. Add the egg and vanilla extract, mix well.
In a separate medium size bowl, add the flour, salt, baking soda, cinnamon and nutmeg, mix it well.
Add the Medium bowl dry flour mixture to the Large bowl of wet mixture. Mix it well.
Now add the raisins, mix well, then add the oats and mix it all very well, scraping the sides until it’s all evenly blended.
Using a soup spoon and your fingers, make 12 cookie balls - each one a ball of dough about 2 inches round and place then on the parchment paper-lined cookie sheet, starting at the corners, and spacing them apart a few inches, until you’ve laid out 12 cookie balls on the Parchment papered baking sheet.
Place the baking sheet in the center of the oven and close oven door. Bake the cookies for 12-15 minutes until a little golden on top and around the cookie sides. They will be soft when they come out of the oven. Leave them to cool on the parchment papered baking tray for 2 or 3 minutes, then carefully spatula them off and place on a cooling rack. Cool completely at room temperature, then they will be ready to serve or to store them away in a covered container.
Serving Size: Makes 12 cookies
