Oatmeal, Peanut Butter, Banana, Raisin Cookies: A Hug in a Cookie

There are certain cookie recipes that transcend mere ingredients and become edible memories. This particular creation, a symphony of creamy peanut butter, wholesome oats, sweet raisins, and the subtle, comforting embrace of banana, is one of those. I remember the first batch vividly; they emerged from the oven, radiating a warmth that filled my kitchen and my spirit. It wasn’t just about the delicious aroma, but the comforting texture and the way each bite seemed to whisper tales of simpler times. The original recipe called for chopped peanuts, and while they certainly held their own, I’ve since discovered that walnuts offer a delightful nutty depth, and pecans a buttery richness. But if you’re a devout peanut lover, stick with them – they truly do sing in harmony with the other components of this cookie.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12-13 minutes per batch
• Total Time: Approximately 1 hour 45 minutes (including chilling and baking time)
• Yield: About 36 cookies
• Dietary Type: Can be adapted for dairy-free and vegan diets with substitutions.

Ingredients

• 1⁄3 cup shortening
• 1⁄3 cup peanut butter (creamy or crunchy)
• 1⁄8 cup peanut butter (for an extra peanut punch!)
• 1 1⁄4 cups packed brown sugar
• 1 large egg
• 1⁄4 cup milk (dairy or non-dairy)
• 1 1⁄2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon baking soda
• 1 cup mashed ripe banana (approximately 2 medium bananas)
• 4 cups quick oats
• 3⁄4 cup raisins
• 1⁄2 cup chopped nuts (optional, such as walnuts or pecans)

Equipment Needed

• Large mixing bowls
• Electric mixer (handheld or stand mixer) or a sturdy whisk
• Measuring cups and spoons
• Sifter or fine-mesh sieve
• Rubber spatula or wooden spoon
• Baking sheets
• Parchment paper or silicone baking mats (optional, for easy cleanup)
• Wire cooling rack
• Small bowl for mashing banana

Instructions

1. Begin by preheating your oven to 375°F (190°C). While the oven heats, prepare your baking sheets by lightly greasing them. For easier cleanup and to prevent sticking, you can also line them with parchment paper or silicone baking mats.

2. In a large mixing bowl, cream together the shortening, 1/3 cup of peanut butter, and the extra 1/8 cup of peanut butter until smooth and well combined. If using a stand mixer, this can be done on medium speed.

3. Gradually add the packed brown sugar to the shortening and peanut butter mixture, beating until the combination is light and fluffy. This step is crucial for achieving a tender cookie.

4. Incorporate the egg, milk, and vanilla extract into the wet ingredients. Mix on low speed until just combined, ensuring not to overmix.

5. In a separate medium bowl, sift together the all-purpose flour, ground cinnamon, salt, ground nutmeg, and baking soda. Sifting helps to aerate the dry ingredients and prevents clumps, leading to a more uniform texture in your cookies.

6. Gradually add the sifted dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overwork the dough at this stage, as this can lead to tough cookies.

7. Add the mashed ripe banana to the dough and mix thoroughly until it is evenly distributed. The banana not only adds a subtle sweetness and moisture but also acts as a binder.

8. Now, it’s time to fold in the heart of our cookie: the quick oats. Stir them in until they are just distributed throughout the dough.

9. Finally, gently fold in the raisins and your chopped nuts (if using). Ensure these additions are evenly dispersed within the cookie dough.

10. Drop rounded tablespoonfuls of the cookie dough onto the prepared baking sheets. Space them about 1 to 2 inches apart to allow for spreading during baking.

11. Bake in the preheated oven for 12 to 13 minutes, or until the edges are lightly golden brown and the centers are set but still slightly soft. The exact baking time may vary depending on your oven, so keep a close eye on them during the last few minutes.

12. Once baked, carefully remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire cooling rack to cool completely. This resting period allows the cookies to firm up.

Expert Tips & Tricks

To elevate your cookie-making game, consider these insider tips:

• Banana Ripeness is Key: For the best flavor and moisture contribution, use very ripe bananas – the spottier, the better! They will mash more easily and lend a sweeter, more pronounced banana essence to the cookies.
• Peanut Butter Choice: While any peanut butter will work, a good quality creamy peanut butter will ensure a smoother incorporation into the dough, while a natural, unsweetened peanut butter can offer a more intense nutty flavor. If you opt for crunchy peanut butter, be aware it might add slightly more texture.
• Oat Consideration: Quick oats are specified for a reason – they absorb moisture more readily and create a softer, chewier cookie. If you only have rolled oats (old-fashioned), you can pulse them a few times in a food processor to break them down slightly, but avoid turning them into flour.
• Dough Consistency: If your dough seems a bit too wet, don’t panic. You can add a tablespoon or two more of quick oats, or even a touch more flour, but do so sparingly to avoid drying out the cookies.
• Chilling for Control: For perfectly shaped cookies, especially if your dough is a little soft, chilling the dough for 30 minutes in the refrigerator before scooping can help prevent excessive spreading.
• Doneness Detector: The cookies are ready when the edges are firm and lightly browned, but the centers still appear slightly soft. They will continue to set up as they cool. Overbaking will result in a crispier, more crumbly cookie.

Serving & Storage Suggestions

These Oatmeal, Peanut Butter, Banana, Raisin Cookies are delightful served warm, straight from the oven, with a glass of cold milk. Their comforting flavors also pair beautifully with a hot cup of coffee or a soothing mug of herbal tea. For a more decadent experience, try sandwiching a spoonful of your favorite ice cream between two cookies.

Once completely cooled, store these cookies in an airtight container at room temperature for up to 3-4 days. They tend to maintain their best texture within this timeframe. For longer storage, you can freeze baked cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They will keep well in the freezer for up to 2-3 months. To reheat frozen cookies, simply warm them in a low oven (around 300°F or 150°C) for a few minutes until softened.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	140 kcal	7%
Total Fat	5.4 g	7%
Saturated Fat	1.1 g	5%
Cholesterol	6.1 mg	2%
Sodium	75.4 mg	3%
Total Carbohydrate	20.8 g	8%
Dietary Fiber	1.6 g	6%
Sugars	10.2 g	11%
Protein	3.3 g	7%

Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

This recipe is wonderfully adaptable, allowing you to tailor it to your preferences:

• Nut-Free: Omit the chopped nuts entirely for a delicious nut-free version.
• Vegan Twist: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) and use a plant-based milk (almond, soy, or oat milk). Ensure your shortening is also plant-based.
• Gluten-Free Adaptation: Experiment with a gluten-free all-purpose flour blend. You may need to slightly adjust the liquid content, so watch the dough’s consistency closely.
• Dried Fruit Swap: If raisins aren’t your favorite, try substituting with dried cranberries, chopped apricots, or even dried cherries for a different fruity note.
• Spice Level: Feel free to adjust the cinnamon and nutmeg to your liking. A pinch of ground ginger or cloves could also add an interesting dimension.

FAQs

Q: Why are my cookies spreading too much?
A: Overmixing the dough, using softened or melted shortening instead of firm, or too much liquid can cause excessive spreading. Ensuring your baking sheets are not overcrowded also helps.

Q: Can I use fresh bananas instead of mashed?
A: No, the recipe specifically calls for mashed ripe banana to provide moisture and act as a binder. Using slices or chunks of fresh banana would alter the texture significantly.

Q: How can I make these cookies chewier?
A: For a chewier cookie, try slightly underbaking them and allowing them to cool on the baking sheet for a few extra minutes. Using more brown sugar than white sugar (which this recipe does) also contributes to chewiness.

Q: What’s the difference between quick oats and rolled oats in this recipe?
A: Quick oats are more finely cut and have been partially cooked, allowing them to absorb liquid and bake faster, resulting in a softer, chewier cookie. Rolled oats are larger and will yield a chewier cookie with more distinct oat texture.

Q: Can I add chocolate chips to this recipe?
A: Absolutely! Chocolate chips are a welcome addition to almost any cookie. Consider adding about 1 cup of your favorite chocolate chips along with the raisins and nuts.

Final Thoughts

These Oatmeal, Peanut Butter, Banana, Raisin Cookies are more than just a treat; they are a testament to the simple pleasures of home baking. They offer a delightful balance of flavors and textures that appeal to almost everyone. Whether you’re looking for a comforting snack, a lunchbox surprise, or a way to use up those ripe bananas, this recipe is a winner. I encourage you to bake a batch, share them with loved ones, and savor the moment. I’d be delighted to hear about your cookie adventures – how they turned out, any delightful variations you discovered, or what you paired them with. Happy baking!