Banana and Oatmeal cookies

banana and oatmeal cookies

Whenever we have bananas that are too ripe to eat, I throw them in the freezer until I have enough to use in some sort of treat.  These cookies are wholesome, nutritious, moist, and delicious.


3/4 cup whole wheat flour
3/4 cup all-purpose unbleached flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/2 cup soft butter
1/2  cup white
1/2 brown sugar
1 tsp vanilla
1 egg
2-3 mashed bananas
1 3/4 cups quick cooking oats
1/2 dried cranberries or raisins (or both)

Other add-ins you can throw in that increase yumminess:
blueberries, dried cherries, chocolate chips, chopped nuts, pumpkin seeds


  1. Preheat oven to 400 ° F.
  2. Put cranberries/raisins in a small sauce pan and cover with water. Bring to a boil then remove from heat and let soak for 10 min. while preparing rest of the ingredients.
  3. In a medium sized mixing bowl, sift together the flour, baking soda, salt, nutmeg and cinnamon.
  4. In an large mixing bowl, cream the butter and sugar until light and fluffy.
  5. Add the egg, vanilla, banana, oatmeal and nuts. Mix well.
  6. Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.
  7. Bake for 10 – 15 minutes or until edges turn lightly brown.
  8. Cool on a wire rack and store in an airtight container.

Makes about three dozen cookies.


Sonja Gapinski

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