Banana Oatmeal Cookies
Cookies are a connection to childhood memories for many people. I can remember baking cookies with my mother from recipes in Betty Cocker’s Cooky Book. The recipes are easy to follow and virtually fail proof. We’d store them in the pumpkin shaped cookie jar, take them to school for lunch, and have them for after school snacks. They’re generally not as delicate as pies or cakes, making them perfect to transport in a lunch box or to a picnic.
This version of the oatmeal cookie relies on fruit and raisins for sweetness without any added sugar. It also has peanut butter to give it some protein. Making the applesauce for the recipe only took about ten minutes. I peeled two small macintosh apples, cut them into small chunks, and cooked them in a saucepan with a couple tablespoons of water until they were soft.
Recipe
Ingredients
2 bananas, mashed
1 1/2 cups rolled oats
1/2 cup applesauce
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup raisins
Directions
Preheat oven to 350 degrees.
Mash the bananas with a fork. Stir in the applesauce. Add the salt, vanilla, and cinnamon. Mix. Stir in the oats and raisins. Grease a baking sheet. Drop rounded teaspoonfuls of dough about an inch apart on your cookie sheet. The cookies will not rise or spread as they bake. Bake about 12-14 minutes. Before removing from the oven check to make sure the cookies are slightly browned on the bottom.
Yield: 24 cookies
