Whether you enjoy them on their own,
with a mug of hot coffee, or with a glass of cold milk, these cakey,
spiced bananas cookies will make you feel all warm inside.
Makes 26 cookies
1 stick (1/2 cup) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup mashed very ripe bananas (about 2 large)
2 1/4 cups all-purpose flour*
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup lightly toasted old-fashioned oats
1/2 cup lightly toasted pecans, finely chopped
1/2 cup dark raisins
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, beat butter and sugar; beat in the egg, vanilla, and bananas. In a small bowl, mix flour, baking soda, salt, cinnamon, cloves, and nutmeg; add to the banana mixture and beat until just combined. Stir in the oats, pecans, and raisins.
Drop 2 tablespoons of cookie dough 2 inches apart (as they will spread) on the parchment-lined baking sheets.
Bake cookies for 13-15 minutes, or until firm and golden brown. Transfer to a rack and cool for 15 minutes.
To store cookies, layer between pieces of waxed paper (to prevent sticking) and place in an air-tight container for up to several days.
*If desired, you can substitute half of the all-purpose flour with whole wheat flour; I have tried and enjoyed both.