These cookies remind me of the old adage "everything under the kitchen sink," except it would be called "everything in the toddler's pantry cookie." I really liked these cookies-oh and by the way, they are one of my "ones left behind" recipes. This cookie is an adaptation of NutureBaby's Banana Oatmeal Cookie or as our household dubbed it "The Breakfast Cookie."
I was so happy to have found the NurtureBaby website when The Baking Toddler was transitioning into solids.
These cookies came from NurtureBaby except I added some dried fruits to the batter to make it extra special. The Baking Toddler didn't quite like dried apples or raisins at the time, but when I put them in a cookie, he quickly changed his mind.
1 ½ cups whole wheat flour
1 tsp. salt
1 tsp. baking soda
1 tbsp. cinnamon
3 cups rolled oats (not quick cooking)
1 cup (2 sticks) unsalted butter
¾ cup brown sugar
¾ cup granulated sugar
1 tbsp. vanilla
2 ripe bananas
1/4 cup freeze dried apples (found in baby food section at grocery store)
1/4 cup golden raisins
- Preheat oven to 350 degrees.
- Whisk WW flour, salt, baking soda, cinnamon and oats in bowl and set aside. In large mixing bowl, cream butter and sugars together until well combined. Add eggs, one at a time, then add vanilla and bananas. Mix until bananas are well incorporated, then add flour mixture. Add apples and raisins and stir until just combined; over mixing will make the cookies tough.
- Spoon cookies onto baking sheet and cook for 12-13 minutes. Cool on wire rack.