This week’s cookie is one that I personally like. While it can technically be made any time of the year (as are most cookies), I personally like cinnamon flavour around this time. It makes you feel warm and brings forth visions of sitting by the fire while sharing these cookies with your loved ones. Oatmeal cookies have always been a favourite of mine. I like the more chewy ones over the crisp cookie. So this cookie is perfect for that reason.
I’m just going to dive right in with this one. You’ll need to mix your brown and white sugars with the oil in a bowl with the mixer on medium. Add the egg and vanilla. Mix well. Then add the banana, coconut, and raisins. In a separate bowl mix together the flour, salt, baking soda, and cinnamon. With your mixer on low, slowly add the dry ingredients until clear. Then add the oatmeal. I’ve used quick cooking oats for my cookie, but you could use regular oats for an even more chewy cookie. Mix until well combined.
I let my batter sit in the fridge to firm up a little. You want the batter to be a bit cooler for scooping. Just throw it in the fridge for 30-45 minutes. While that is happening, you can preheat your oven to 350F. The cooler batter will mean that the cookies won’t spread as much as a batter that is at room temperature. Because these cookies are only about a couple of inches across after baking, I though it was a good idea to chill the dough.
Scoop onto a parchment or Silpat lined cookie sheet and bake for 12-14 minutes. The cookies will be a nice brown colour when done, with slightly darker edges. Again these cookies freezer very well, so if you make them today, you can store them away until the holidays.
Oatmeal Fruit Cookies
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup mashed banana approximately one whole banana
- 1/2 cup shredded coconut
- 1/2 cup raisins
- 1 cup All purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2 cups quick cooking oats
In a large bowl with the mixer on medium, combine the brown sugar, granulated sugar, and oil.
Add the egg and vanilla. Mix well.
Add the mashed banana, shredded coconut, and raisins. Combine.
In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Mix with a whisk until all the ingredients are evenly distributed. Turn mixer to low and slowly add the dry ingredients to the wet. Mix until clear.
Add the oatmeal and mix until combined. Transfer batter to fridge to cool for 30-45 minutes.
Preheat oven to 350F. Scoop batter onto parchment of Silpat lined baking sheets with a couple of inches between scoops.
Bake for 12-14 minutes until the cookies are lightly browned and the edges are a little darker. Let cool on sheet for 5 minutes and then transfer to rack to cool completely.