I was in the mood to bake something for Ruby today and found this recipe for chewy banana oatmeal cookies. I made quite a few changes: included about 1/4 cup raisins, 1/2 tsp nutmeg, reduced the amount of sugar because it seemed an awful lot, used half wholemeal flour. They turned out HUGE so next time I will make them smaller (more Ruby sized), they still turned out too sweet so next time I will again reduce the amount of sugar and I’ll go 100% wholemeal flour because they will be even better. They turned out yummy and chewy and full of oaty, raisiny, walnutty goodness! Here is the amended recipe:
- 1 cup all purpose flour (or wholemeal)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp unsalted butter, room temperature
- 1/3 cup sugar
- 1/3 cup unpacked brown sugar
- 1 large egg
- 1 large mashed ripe banana
- 1/2 tsp vanilla extract
- 2 cups quick oats
- 3/4 cup chopped walnuts
Preheat oven to 175°; line two baking sheets with baking paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon & nutmeg.
In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
Add the egg, followed by the mashed banana and vanilla extract.
Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain, stir in the chopped walnuts & raisins. Drop small tablespoonfuls of the dough onto prepared baking sheets. Bake for about 10-12 minutes, or until cookies become light brown at the edges.
Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container so you don’t eat them all in one sitting!