About this recipe:These irresistible oatmeal cookies are an update on the classic. Perfectly spiced with cinnamon, nutmeg and cloves, they also feature banana, coconut and raisins.
150g dark brown soft sugar
100g caster sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
200g plain flour
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
250g porridge oats
2 ripe bananas, sliced
70g desiccated coconut
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Method Prep:15min › Cook:11min › Ready in:26min
Preheat the oven to 190 C / Gas 5. Grease baking trays, or line with parchment.
In a large bowl, cream together the margarine, dark brown soft sugar and caster sugar. Beat in the egg and vanilla. Combine the flour, bicarb, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture until well blended.
Stir in the oats, bananas, raisins and coconut, one at a time using a wooden spoon. Drop by rounded spoonfuls 5cm apart onto the prepared trays.
Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking trays for 1 minute before removing to a wire rack to cool completely.