Mom's Oatmeal Raisin Cookies

Can you believe this is my first post in 2011??  It's now July!  I am officially a slacker. 

My mom's oatmeal raisin cookies were an old standby in my childhood.  I could eat them for every meal.They have oatmeal in them, so they are suitable for breakfast, right?

Mom's Oatmeal Raisin Cookies

Preheat oven to 350.

Dry Ingredients-

2 cups flour

1/2 tsp. each baking soda, baking powder, salt

3/4 cup sugar

3/4 cup brown sugar

1 tsp. cinnamon

2 cup old fashion oats

1 cup each, walnuts, raisins, chocolate chips

Add to dry ingredients:

1 cup melted butter (Wait until it cools a little and don't pour directly over the chocolate chips, like I did!)

3 lg eggs

1 tsp. vanilla

Mix well and use a tablespoon to drop onto ungreased cookie sheet. Bake at 350 for around 15-18 min.  Bake only until very lightly brown.

Bake longer for harder cookies.

Banana Bread Cookies

I was tired of making my usual banana chocolate chip muffins so I wanted to try something new.  These were delicious!  The original recipe called for sliced bananas, but I used mashed because I had them in the freezer.  I loved how soft and moist these came out.

Banana Bread Cookies (original recipe here from With a Cherry on Top)

1 1/4 cups Flour
1 Tsp. Baking Soda
1/4 Tsp. Salt
1 Tsp. Cinnamon
6 Tbsp. Unsalted Butter, at room temperature
1/2 cup Sugar
1/2 cup Brown Sugar, packed
1 Egg
1 Tsp. Vanilla Extract
1 cup Old Fashioned Oats
1 cup Semi-Sweet Chocolate Chips
3 Bananas, chopped (I used mashed.)

Preheat oven to 350 degrees. In a small bowl, whisk together the flour, baking soda and cinnamon. Set aside.

In a large bowl, beat the butter, sugar and brown sugar for around 1 minute, until it starts to have a crumbly texture. Add in the egg and vanilla and continue beating for about another minute, until mixture becomes smooth and creamy. Add in half of the flour mixture and blend in at a low speed. Add in the remaining flour mixture and continue blending in on low. Add in the oatmeal and chocolate chips. Mix until evenly distributed throughout the mixture. Mix in the mashed banana.

Using a tablespoon, drop the dough onto a baking sheet lined with parchment paper. Bake until the edges are lightly browned (about 15 minutes). Cool on a cooling rack.

Store in an air-tight container or resealable bag for up to 4 days (or longer if kept refrigerated).