My Family Couldn’t Stop Talking About How Good These Cookies Were. I’ll Make a Bigger Batch Next Time.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter and brown sugar until light and fluffy.

Add the mashed bananas and vanilla extract. Mix until well combined.

In a separate bowl, whisk together oats, flour, baking soda, cinnamon, and salt.

Gradually add the dry mixture to the wet mixture, stirring until just combined.

Fold in chopped walnuts and raisins or chocolate chips, if using.

Drop tablespoon-sized portions of dough onto the prepared baking sheet, spaced 2 inches apart.

Bake for 12–15 minutes, or until the edges are golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Variations & Tips

Gluten-Free Version: Use a gluten-free flour blend instead of all-purpose flour.

Mix-Ins: Try dried cranberries, sunflower seeds, or shredded coconut for added texture and flavor.

Sweeter Cookies: Increase brown sugar to 3/4 cup.

Vegan Option: Replace butter with coconut oil or a plant-based butter substitute.