Comforting Banana, Oatmeal and Raisin Cookies

Here's another banana cookie recipe. Although many of the ingredients are the same as the previous post from last week's banana cookies, these have a completely different texture. They are very cake like. I found this recipe over at Food Blogga. Susan has some wonderful recipes and this is definitely one of them. I'm not a big fan of raisins so I substituted them with craisins. I love dried cranberries (also had a ton left from last week I needed to use up!) I also threw in some chocolate chips (so what else is new...). These really are worth making since they are different from the average cookie and really, really good!!!!

1 stick unsalted butter, at room temperature

1 cup granulated sugar

1 large egg

1 tsp vanilla

1 cup mashed bananas (very ripe, approximately 2 large bananas)

2 1/4 cup all purpose flour

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

1/2 cup old fashioned oats

1/2 cup pecans, lightly toasted

1/2 cup dark raisins (I used dried cranberries)

Preheat oven to 350F. In a large bowl, beat butter and sugar; beat in egg, vanilla and bananas. In a small bowl mix flour, baking soda, salt, cinnamon, cloves and nutmeg. Add to banana mixture and beat until just combined. Stir in oats, pecans and raisins (dried cranberries). Drop 2 tbls of cookie dough 2 inches apart on cookie sheet. These will spread. Bake for 13-15 minutes or until firm and golden brown. Let cool on cookie sheet for 2 minutes, then transfer to rack and cool for 15 minutes.