I may have packed most of my baking pans, but I kept my cookie sheets on the side. I am currently trying to empty out my pantry before we move because our belongings are going into storage for a few weeks and we will be living out of a hotel for a week or so until our new house is completed. So I am going to continue baking cookies and other goodies with the supplies I have left on hand and freeze them to take with us. For these cookies, I used up my maple butter, raisins, dark chocolate chips, rolled oats and a ripe banana. So much goodness packed into one cookie.
You can find the recipe for maple butter here. It is best to make it ahead of time and place in the fridge overnight.
My son loves bananas. They are great mashed up with some pure maple syrup or dulce de leche. I like mine on toast with peanut butter.
Mmmm…chocolate and raisins. Yeah, you are going to want to grab a spoon at this time and do a little taste testing.
I love the smell of banana as these were baking. I couldn’t wait for them to get out of the oven.
They came out thick and chewy. They are full of banana flavor with a hint of sweet maple flavor. And the flavors only get better when you bite into a chocolate chip or raisin. The banana also makes the cookies nice and moist.
Unfortunately, I did not get to freeze as many cookies as I would have liked. They seem to have gotten eaten fairly fast. That’s ok, I will bake up some more soon!
Maple Banana Oatmeal Cookies
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: bake snack dessert maple butter banana rolled oats whole wheat flour cookie American
Ingredients (36 cookies)
- 1/2 cup maple butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 medium banana, mashed
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1/2 cup raisins
- 1/2 cup dark chocolate chips
Preheat oven to 350º F.
In a stand mixer cream together the butter and the sugars on medium speed.
Add egg,vanilla, and banana, and mix well.
In a medium bowl combine the flour, baking soda, cinnamon and salt until well blended, then slowly add to the wet ingredients.
Next add the rolled oats and mix on low until all incorporated.
Then add the raisins and chocolate chips and continue to mix on low until completely incorporated.
Then with a medium scoop, drop by scoopful onto a greased cookie sheet at least 2 inches apart.
Bake at 350º for 10 minutes or until the tops are a golden brown.
Remove from oven and let cool for 2 minutes, then move to a cooling rack to completely cool.
Bet you can’t eat just one!