Easy to make old fashion recipe. It used up overripe bananas that you have going to waste. It is inexpensive because it calls for margarine. It is a soft drop cookie like oatmeal raisin cookies. It makes about 3 dozen cookies.
I used my holiday cookie pans that I have collected over the years from Wilton for these because it is fall. The dough works well in the cookie pans but you have to make sure to cook them until they are brown or they will fall apart when you flip them out. I drizzle a little caramel frosting on them.
You can find cookie molded pans usually in thrift stores. Originally many years ago they were just aluminum without non stick coating. Those are the ones you are most likely to find in the thrift stores. I don’t have any trouble with them because I coat them well with vegetable spray. The newer ones are non stick. The company only offers the designs for a couple of seasons and then discontinues them which is a change from the past when they offered the designs for many years. This year they have not offered any but a Christmas cookies pan I always look for them when in thrift stores because it is an inexpensive way to add to your baking pans and are flat taking up very little room in storage. Plus they are faster way to make holiday shaped cookies then rolling and cutting cookies out.
Banana Oatmeal Cookies
1 cup sugar
3/4 cup margarine (1 1/2 sticks)
1 cup mashed ripe bananas
1 cup flour
1/2 teaspoon salt
1/2 baking soda
1/2 teaspoon pumpkin pie spice
2 1/2 cups quick cooking rolled oats
1 cup raisins
Preheat oven 350 degrees. Prepare cookie sheets with parchment paper or vegetable spray.
In a large mixing bowl cream margarine, sugar, eggs, and mashed bananas with an electric mixer on medium speed until smooth. In a small bowl whisk together flour, salt , baking powder and spice until blended. Add flour mixture to banana mixture and beat on medium speed until smooth. Add rolled oats and mix for 1 minute. Stir in raisins. Drop by the rounded tablespoons 2 inches apart onto cookie sheet. Bake at 350 degrees for 12 minutes until golden brown on the edges. Cool for 5 minute and remove from cookie sheet.