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
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!