The jumble here means anything that looked good in my cabinet. I had regular and golden raisins, dried cranberries and walnuts. Next time it could mean chocolate chips, pecans and apricots. The bananas needed to be incorporated since they were a day or two away from just being tossed and the result was a hybrid of cookie and a muffin. I love oatmeal raisin cookies and any variety there of, so even though these had some additional ingredients, there were still equally delectable and addicting.

Ingredients
Source: Adapted from Smitten Kitchen
1/2 cup butter, softened
2/3 cup light brown sugar, packed
1 egg
1 1/2 bananas, mashed
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 tsp nutmeg
1/2 tsp all spice
1/4 teaspoon salt
1 1/2 cups rolled oats
1/2 cup raisins
1/2 cup golden raisins
1/2 cup dried cranberries
1/2 cup walnuts, chopped

Directions
Preheat oven to 350
1. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. Add bananas and mix.
2. In a separate bowl, whisk the flour, baking soda, cinnamon, nutmeg, all spice and salt together. Stir this into the butter/sugar mixture. Stir in the oats, both kinds of raisins, cranberries and walnuts.
3. Chill the dough for a bit in the fridge for half-hour to an hour then scoop it onto a baking sheet lined with parchment paper.
4. Bake them for about 12-15 minutes. Note: baking time will vary, depending on your oven and how cold the cookies were going in. The extra moisture of the bananas may also cause the cookies to cook a little longer so just check on them often after the 12 minute mark. Cookies are ready when they’re golden at the edges but still a little undercooked-looking on top.

Voila!