Banana Jumbles
Submitted by tim_mac
Big, hearty banana peanut butter oat cookies loaded with raisins and brown sugar. No mixer needed for these chewy drop cookies. Makes 18 jumbo-sized jumbles in 30 minutes.
YIELD
18 servingsPREP
15 minCOOK
15 minREADY
30 minHalf cookie, half energy bar, all satisfaction.
These banana jumbles pack peanut butter, rolled oats, brown sugar, and raisins into a thick, scoopable dough that holds together without any fancy equipment. Just a fork, a bowl, and a spoon.
They bake up big and chewy with golden edges and a soft center that stays moist thanks to the mashed banana. At 18 jumbo cookies per batch, they’re built for lunchboxes, after-school snacking, or a quick grab on the way out the door.
Kitchen Tips
- Use extra ripe bananas for the best binding power and sweetness
- Shape the cookies with the back of a spoon after dropping. They won’t spread much on their own
- Don’t overbake. Pull them when the edges are browned but the centers still look slightly soft. They firm up as they cool
- Swap raisins for chocolate chips or dried cranberries if that’s more your crowd’s speed
Ingredients
Directions
Mash bananas with fork to measure 1 cup. Beat brown sugar, peanut butter, margarine. Stir in egg and mashed bananas; beat to blend thoroughly. Combine oats, flour, baking powder, salt. Stir into banana mix. Add raisins; blend well.
Drop by heaping tablespoons onto greased (or coated with vegetable spray) cookie sheets. Shape cookies with back of spoon.
Bake at 375℉ (190℃) for 12 to 14 minutes, until browned. Cool on wire racks. Makes 18 large cookies.
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