Oatmeal Peanut Butter Banana Raisin Cookies
Soft, chewy, and packed with wholesome flavor, these Oatmeal Peanut Butter Banana Raisin Cookies are the ultimate treat for cookie lovers looking for a healthier twist! This easy-to-make recipe combines the natural sweetness of ripe bananas and raisins with the rich creaminess of peanut butter, all nestled into a hearty oatmeal base. A hint of cinnamon and a touch of vanilla elevate the flavor, while the use of rolled oats and a touch of flour ensures the perfect chewiness in every bite. Ready in just under 30 minutes, these cookies are a delightful balance of indulgence and nourishment, making them perfect for snacking, lunchbox treats, or even a quick breakfast on the go. Whip up a batch and enjoy a baked good that’s as comforting as it is delicious! Keywords: oatmeal cookies, peanut butter cookies, banana cookies, raisin cookies, healthy snacks, chewy cookies.
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Ingredients
- 1.5 cups rolled oats
- 0.75 cups all-purpose flour
- 1 medium ripe banana
- 0.5 cups peanut butter
- 0.25 cups unsalted butter (softened)
- 0.5 cups brown sugar (packed)
- 0.25 cups granulated sugar
- 1 unit large egg
- 1 teaspoons vanilla extract
- 0.5 teaspoons baking soda
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 0.5 cups raisins
Directions
Step 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, mash the ripe banana with a fork until smooth. Add the peanut butter, softened unsalted butter, brown sugar, and granulated sugar, and mix until creamy and well combined.
Step 3
Beat in the egg and vanilla extract until fully incorporated.
Step 4
In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Step 6
Fold in the raisins until evenly distributed throughout the dough.
Step 7
Using a tablespoon or a small cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden and the centers appear set.
Step 9
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to a week or freeze for longer storage. Enjoy!
Nutrition Facts
| Serving size | (824.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3063.1 |
| Total Fat 128.3g | 0% |
| Saturated Fat 46.9g | 0% |
| Polyunsaturated Fat 16.0g | |
| Cholesterol 315.2mg | 0% |
| Sodium 1380.0mg | 0% |
| Total Carbohydrate 436.5g | 0% |
| Dietary Fiber 29.1g | 0% |
| Total Sugars 246.2g | |
| Protein 69.1g | 0% |
| Vitamin D 70.2IU | 0% |
| Calcium 348.7mg | 0% |
| Iron 15.7mg | 0% |
| Potassium 2602.9mg | 0% |
Source of Calories