Several months ago I was trying to decide on a sweet treat to bring to my in-laws house. I had some super ripe bananas that needed using so I eventually decided upon these banana oatmeal cookies. My mom used to make these when we were growing up and I always loved them. I would even rationalize that they were okay for breakfast because they were full of bananas, oatmeal, and raisins. Here's the thing though . . . none of my boys (including my husband) or my in-laws like raisins. Seriously. In fact, I wasn't so sure the cookies would be a hit at all but I persevered. To make them a little more appealing I subbed dark chocolate chips for the raisins.
Once we got to my in-law's place I quietly put the plate of cookies on the counter and didn't say anything. I did notice that they were gobbled up fairly quickly though. The next day I got a text from my mother-in-law begging for the recipe. She couldn't believe it when I told her that there were bananas in it . . . she hates bananas! Even months later when I mentioned it to my sister-in-law she couldn't believe it either. "You're very tricky, Jeanine," she told me.
So here is the recipe slightly adapted from the one I grew up with. I hope you enjoy!
3/4 cup coconut oil
1 cup sugar
1 cup mashed ripe bananas (2-3 bananas)
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 3/4 cups quick oats
1 cup chocolate chips
Mix ingredients together. Place on a greased cookie sheet. Bake at 375 for 10-12 minutes.
**Note: the original recipe calls for 1/2 cup chopped walnuts or pecans and 1 cup raisins . . . and no chocolate chips.