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Oatmeal raisin drop cookies


  • 1-1/2 cups (375 mL) large-flake (old-fashioned) rolled oats
  • 2 ripe bananas
  • 1/2 cup (125 mL) raisins
  • 1/8 teaspoon (0.5 mL) salt


  1. Preheat the oven to 350°F (180°C)
  2. ​Pulse the oats in a blender or food processor. Add the bananas and salt and blend until smooth.
  3. ​Transfer the batter to a medium bowl. Fold in the raisins.
  4. ​Spoon one heaping tablespoon (15 mL) of the batter onto the prepared baking sheet, leaving one inch (2.5 cm) between cookies. Repeat with the remaining batter.
  5. Bake until a tester inserted into a cookie or two comes out clean, 15 minutes. Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for ten minutes before eating.

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