SANDRA'S BANANA-OAT-CRAISIN COOKIES - Hi, friend Popular Recipes, in this article entitled SANDRA'S BANANA-OAT-CRAISIN COOKIES, we have prepared this article well and concise to be easy to understand for you to read and can be taken inside information. hopefully the contents of the post Article AKFood, Article alaska, Article banana, Article cookie, Article Cookies, Article craisin, Article Dessert, Article easy, Article healthy, Article image, Article oat, Article photo, Article pic, Article raisin, Article recipes, Article sandras, that we write this you can understand and useful. okay, happy reading.

A newly created incredible cookie that's a synch to prepare and is now my husband's favorite.

What a great method in which to use the ever-infamous ripe bananas,
especially when you have a 'banana lover' in house like my hubby is
so we always have a never-ending supply!

Yields: Appx. 4 doz.
Prep: 20 Mins.
Bake: 14 to 16 Mins.


3/4 cup shortening (I use Crisco), room temp
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg
2 medium-size ripe bananas, fully mashed (1 cup mashed)
1 teaspoon bourbon-vanilla extract (or regular)

Dry (sift):
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder (or regular)
1/4 teaspoon table salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg

1-3/4 cups quick cooking oatmeal
1/2 cup craisins (or raisins), chopped to your desired fineness


Preheat oven to 350F. Place aside a baking sheet topped with a silpat liner or parchment paper.

In the bowl of a stand mixer with the paddle attachment, cream together shortening and both sugars; beating until light and airy.  Add the egg, mashed bananas and bourbon-vanilla/regular; mix to combine.

Place a sieve over the mixing bowl; add the flour, baking soda and powder, salt, cinnamon and nutmeg.  Sift over wet ingredients. Turn on mixer to #3 just until all ingredients are combined (do not over mix).

Add the oatmeal and raisins; turn on mixer just to incorporate.  Scrape bowl using a spatula to ensure all ingredients are fully combined.  Cover bowl with plastic wrap and let cookie dough rest 15 minutes.

Use a mini-scoop (2-teaspoon measure) to drop cookie dough mounds onto prepared baking sheet. Bake for 14-16 minutes (turning half way), just until edges began to brown.  Cool cookies 1 minute on lined baking sheet, then completely on a wire rack. Store cooled cookies in an airtight container. ~ Enjoy!

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