Oatmeal Banana Jumble Cookie


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.

oatmeal banana jumble cookie
oatmeal banana jumble cookie

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

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.


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