If you love a soft, traditional cookie, you will love these raisin studded Old Fashioned Banana Oatmeal Cookies! Mix up a batch today, make a cup of tea or pour a glass of milk, and enjoy these cookies warm from the oven.
Regular readers will know I’m a huge fan of vintage recipes, and I’m very lucky to have a large collection that belonged to my late Mom. I’ve even got recipes in my Grandmother’s and Auntie’s handwriting. There’s just something about these treasures from the past I love – moreover, the recipes always work.
This particular recipe is actually from the 1950’s, my adaptation from The Betty Crocker Cooky Book. I bought the book in the mid 1970’s when I in Grade 6. It was actually the first cookbook I ever bought because we always borrowed our books from the library. I was so excited to make that purchase! My past self would never have believed it if I could have told me just how many cookbooks I would buy later in life. She would have been very excited indeed, although perhaps not surprised, to learn that I had a whole room in my home dedicated entirely to books, at least half of which are cookbooks.
An Easy, Adaptable Recipe
Old Fashioned Banana Oatmeal Cookies come together very quickly, and are made with mainly store cupboard ingredients. I almost always have over-ripe bananas on hand. Bananas ripen up so quickly that if you’ve got them in the house, chances you’ll have an over-ripe one soon!
This recipe is ripe for adaptation depending on what you have on hand. If you don’t have any raisins in your cupboard, you can substitute chopped nuts or chocolate chips. Fancy a bit of a banoffee vibe? Butterscotch morsels are another great option to replace the raisins.
Serving and Storing Banana Oatmeal Cookies
Old Fashioned Banana Oatmeal Cookies are at their very best served warm from the oven after cooling on a rack for a few minutes. However, they will keep in a sealed container at room temperature for a couple of days.
Try this easy, adaptable recipe the next time you fancy a bite of wholesome, old fashioned goodness. You will be very glad you did!
Old Fashioned Banana Oatmeal Cookies – Printable Recipe
Banana Oatmeal Cookies
- ¾ cup butter
- 1 cup granulated sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- ⅔ cup mashed banana that's about 1 to 2 small bananas
- 1½ cups all-purpose flour all purpose flour is known as plain flour in the UK
- ½ teaspoon baking soda baking soda is also known as bicarbonate of soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
- 1¾ cup rolled oats
- ½ cup raisins You can use chopped walnuts or pecans if you prefer
- Preheat the oven to 375°F (190°C). If you have a fan or convection oven, the temperature will need to be lower I set mine to 175°C (350°F).
- Cream the butter and sugar together in a large bowl until thoroughly mixed. You can use a wooden spoon or an electric mixer.
- Beat in the egg and vanilla.
- Add the mashed banana.
- In a separate large bowl, mix the flour, baking soda, salt, cinnamon and nutmeg together. I like to do this by sifting, but flour doesn't generally need to be sifted these days, so you can just mix it together if you prefer.
- Stir the oatmeal and raisins into the flour mixture.
- Add these dry ingredients to the wet ingredients in the first large bowl.
- Drop rounded teaspoons of dough on an ungreased baking sheet, about 1½ inches (3.5 cm) apart.
- Bake for 12 to 15 minutes.
- Cool on a wire rack, although these cookies do taste amazing warm so feel free to eat them as soon as they are safely cool enough to eat.
- When the cookies are completely cool, store in an airtight container. They taste best served within a day or so of baking.