I love baking cookies, especially when I want something comforting and simple. Today, I’m sharing two fantastic cookie recipes that are perfect for a treat when you are craving something homemade.
Whether you like fruit flavors or something hearty, these recipes are easy to make. You’ll find everything you need to bake them at home and enjoy a delicious moment.
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Homemade Chewy Banana Oatmeal Cookies: A Simple Recipe
These banana oatmeal cookies are soft, chewy, and full of great flavor. They are a wonderful way to use ripe bananas and make a wholesome snack.
Key Ingredients & Tips for Banana Cookies
- Ripe Bananas: Use very ripe, spotty bananas for the best sweetness and moisture in your banana cookies.
- Oats Choice: Rolled oats give these cookies a better texture than instant oats. They hold up well during baking.
What You Need for Oatmeal Cookies
- 1 cup mashed ripe bananas (about 2 medium)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- Pinch of salt
⏱️ Time: 25 minutes🍽️ Yields: 18 cookies
How to Make Chewy Banana Oatmeal Cookies
Step 1: Mix Wet Ingredients for Banana Oatmeal Cookies
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy. Add the egg and vanilla extract, mixing until just combined. Stir in the mashed bananas.
Step 2: Combine Dry Ingredients & Bake
In a separate bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Drop spoonfuls of dough onto a lined baking sheet and bake at 350°F (175°C) for 12-15 minutes, or until edges are golden.
📝 Final Note on Banana Oatmeal Cookies
For extra flavor, you can add 1/2 cup of chocolate chips or raisins to the dough before baking these banana oatmeal cookies.
Zesty Chewy Lemon Raspberry Cookies for a Bright Treat
These lemon raspberry cookies are soft and full of bright lemon flavor with pockets of sweet raspberries. They are a lovely cookie for any time of year.
Key Ingredients & Tips for Lemon Raspberry Cookies
- Lemon Zest Power: Don’t skip the lemon zest! It gives most of the lemon flavor to your lemon raspberry cookies, not just the juice.
- Fresh or Frozen Raspberries: You can use either fresh or frozen raspberries. If using frozen, add them to the dough directly from the freezer to prevent too much bleeding.
What You Need for Raspberry Cookies
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh or frozen raspberries
⏱️ Time: 35 minutes🍽️ Yields: 24 cookies
How to Make Zesty Lemon Raspberry Cookies
Step 1: Prepare the Lemon Cookie Dough
Cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, lemon juice, and lemon zest. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet, mixing until just combined.
Step 2: Add Raspberries & Bake Raspberry Cookies
Gently fold in the raspberries, being careful not to crush them too much. Drop rounded spoonfuls of dough onto a parchment-lined baking sheet. Bake at 375°F (190°C) for 10-12 minutes, until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before moving.
📝 Final Note on Lemon Raspberry Cookies
For an extra sweet touch, dust your lemon raspberry cookies with powdered sugar once they are completely cool.