Haney's Oatmeal Raisin Walnut Cookies

Serving Size: 16

This customer requested cookie is made with no added sugar, so it has just a slightly sweet taste that comes naturally from the fruit including bananas and raisins. We've added lots of walnuts for a nice crunch, plus butter and egg for a real homestyle cookie texture.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40

Recipe Serving Size16

Cooking Tools Required

Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Sharp Knives

Ingredients

Dry ingredients:

2 cup rolled oats
1/3 cup all purpose flour
2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt

Wet ingredients:

2 ripe banana well mashed
1/2 cup unsalted butter melted
1 teaspoon pure vanilla extract
1 egg

Mix in:

1 cup walnuts chopped
1 1/4 cup raisins

Instructions

In a small bowl, whisk together the dry ingredients including the oats, flour, cinnamon, baking soda, and salt.
Preheat oven to 350 degrees F, line large baking sheet with parchment paper and spray with cooking spray.
In a large bowl, mash bananas. Add melted butter, vanilla extract, add egg; mix well. Add the dry ingredients; stir to combine. Add walnuts and raisins, mixing well.
Using a large spoon (just under 1/4 cup), place batter on previously prepared sheet and flatten with the back of a spoon into medium sized cookies. Note: Cookies do not spread, so you can place closer together.
Bake for 20 minutes or until walnuts start to brown a bit.
Remove from the oven and let cookies cool for a few minutes, then transfer onto a cooling rack to finish cooling.

Nutrition