Kids need oatmeal cookies, in my book. Not just any old, dry tasteless cookie, but the chewy, raisin-loaded, sweet, satisfying kind which cannot be found on a store shelf, without eggs. So, after mixing up a few batches, my daughter and I came up with this fast, easy recipe that makes for a perfect snack, crowd-pleasing desert, or pick-me-up after school or sports. We brought a large jar of them to her first grade class breakfast recently, and it was emptied before any of the other food on the table was half-gone. Enjoy these with a glass of lemonade, cold milk, or vanilla frozen yogurt in between two cookies for the perfect, healthier ice-cream sandwich.
Ingredients: (Makes about 35 medium sized cookies)
1 cup of whole oats (we use Bob's Red Mill-- NOT the quick cooking kind)
2 cups of flour
1/2 large, ripe mashed banana
3/4 cups coconut shortening
2 tablespoons of canola oil
1 cup brown sugar
1 cup white sugar
1 1/2 teaspoons baking soda
1/4 cup of water
1/2 teaspoon salt
1 tablespoon of vanilla extract
1 teaspoon of ground cinnamon
1 cup of raisins
To prepare:
Preheat your oven to 375 degree.
In a large bowl, mix the coconut shortening with the mashed banana, vanilla, canola oil, and the white and brown sugar. Next, stir in all the dry ingredients, sifting the flour to avoid any clumps.
Last, add the water and raisins, mixing well to combine and distribute evenly throughout the batter.
Bake for about 14-17 minutes for average size cookies.
You can of course add variations to this recipe such as chocolate chunks instead of raisins, or adding coconut flakes or nuts to the batter, like walnuts or pecans, if you eat them. You really can't go wrong, using this as your oatmeal cookie base. Enjoy!
Ingredients: (Makes about 35 medium sized cookies)
1 cup of whole oats (we use Bob's Red Mill-- NOT the quick cooking kind)
2 cups of flour
1/2 large, ripe mashed banana
3/4 cups coconut shortening
2 tablespoons of canola oil
1 cup brown sugar
1 cup white sugar
1 1/2 teaspoons baking soda
1/4 cup of water
1/2 teaspoon salt
1 tablespoon of vanilla extract
1 teaspoon of ground cinnamon
1 cup of raisins
To prepare:
Preheat your oven to 375 degree.
In a large bowl, mix the coconut shortening with the mashed banana, vanilla, canola oil, and the white and brown sugar. Next, stir in all the dry ingredients, sifting the flour to avoid any clumps.
Last, add the water and raisins, mixing well to combine and distribute evenly throughout the batter.
Bake for about 14-17 minutes for average size cookies.
You can of course add variations to this recipe such as chocolate chunks instead of raisins, or adding coconut flakes or nuts to the batter, like walnuts or pecans, if you eat them. You really can't go wrong, using this as your oatmeal cookie base. Enjoy!
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