Moist and Chewy Banana Oatmeal Raisin Cookies

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There’s something undeniably comforting about the warm aroma of freshly baked banana oatmeal raisin cookies filling your kitchen. These cookies blend the hearty texture of oats, the natural sweetness of ripe bananas, and the chewy bursts of juicy raisins to create a treat that’s both nostalgic and satisfying. Unlike overly sweet or dry store-bought versions, these homemade cookies are soft in the middle, slightly crisp at the edges, and irresistibly moist throughout.

Perfect as a quick breakfast option, healthy snack, or cozy dessert, this recipe is a smart way to use up overripe bananas and create something nourishing and delightful. Whether you’re baking for kids, guests, or just your own joy, these cookies are a crowd-pleaser with wholesome ingredients that feel as good as they taste.

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Ingredients for Moist and Chewy Banana Oatmeal Raisin Cookies

• 2 ripe bananas, mashed
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour (or whole wheat flour)
• 1/2 cup brown sugar, packed
• 1/4 cup unsalted butter, softened (or coconut oil)
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg (optional)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup raisins
• 1/4 cup chopped walnuts or pecans (optional)

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Step 1: Prep Your Oven and Tray

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.

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Step 2: Mash and Mix the Wet Ingredients

In a large mixing bowl, mash the ripe bananas until smooth. Add the softened butter (or coconut oil), brown sugar, egg, and vanilla extract. Stir until everything is fully combined and the mixture looks creamy and smooth.

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Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the oats, flour, baking soda, cinnamon, nutmeg (if using), and salt. This ensures the leavening agents and spices are evenly distributed.

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Step 4: Bring It All Together

Gradually add the dry ingredients to the wet banana mixture, stirring gently until combined. The dough will be thick but sticky. Fold in the raisins and optional nuts, making sure they’re evenly spread throughout the dough.

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Step 5: Shape and Space

Using a spoon or cookie scoop, drop rounded spoonfuls of dough onto your prepared baking sheet, spacing them about 2 inches apart. These cookies won’t spread too much, so you can gently flatten them with the back of the spoon if you prefer a thinner texture.

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Step 6: Bake to Perfection

Bake for 10–12 minutes, or until the edges are golden brown and the centers look set. Don’t overbake — you want the middle to stay moist and chewy.

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Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm, or store for later!

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Storage Instructions

To keep your Moist and Chewy Banana Oatmeal Raisin Cookies fresh and delicious, allow them to cool completely before storing:

• Room Temperature: Store in an airtight container for up to 4 days. Place a slice of bread inside the container to help retain moisture.
• Refrigerator: Store in a sealed container for up to 7 days. Let cookies sit at room temp for a few minutes before enjoying.
• Freezer: Freeze in a single layer on a tray, then transfer to a freezer-safe bag or container. They’ll last up to 3 months. To thaw, just leave them at room temperature for about 30 minutes.

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Estimated Nutrition (per cookie, based on 18 cookies total)

• Calories: 130
• Fat: 4.5g
• Saturated Fat: 2g
• Carbohydrates: 22g
• Sugar: 10g
• Fiber: 2g
• Protein: 2g
• Sodium: 95mg

Note: Nutrition may vary slightly depending on specific ingredients used.

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Frequently Asked Questions

1. Can I use instant oats instead of rolled oats?

Yes, but the texture will be softer and less chewy. Rolled oats are preferred for that hearty bite.

2. Can I replace the butter with oil?

Absolutely. Coconut oil or even a light olive oil works well, but it may slightly change the flavor and texture.

3. How ripe should the bananas be?

The riper, the better! Look for bananas with brown spots—they’ll add more sweetness and moisture.

4. Can I make these cookies vegan?

Yes, just use a flax egg (1 tbsp flaxseed + 3 tbsp water) and a plant-based butter or oil.

5. Are these cookies gluten-free?

Use certified gluten-free oats and substitute the flour with a 1:1 gluten-free flour blend to make them gluten-free.

6. What’s the best way to reheat them?

Pop one in the microwave for 10–15 seconds for that fresh-baked warmth and softness.

7. Can I add chocolate chips?

Definitely! Swap out some or all of the raisins with chocolate chips for a sweeter twist.

8. Why did my cookies turn out too dry?

This could be due to overbaking or not using ripe enough bananas. Check your oven temp and banana softness next time.

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