Name: Cocoa Banana Oatmeal Raisin Cookies
Yield: 4 servings
Ingredients: 2 cups unsalted butter, softened; 2 cups Splenda sugar substitute; 1 cup Splenda brown sugar blend; 2 teaspoons vanilla extract; 2 large eggs; 2 cups all-purpose flour; 1 cup cocoa powder; 2 teaspoons baking soda; 2 teaspoons cinnamon; 1 1/2 cups rolled oats; 2 cups banana chips, crushed; 2 cups raisins; 2 cups pecan halves

Servings: 4 persons

2 cups unsalted butter, softened
2 cups Splenda sugar substitute
1 cup Splenda brown sugar blend
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour
1 cup cocoa powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 cups rolled oats
2 cups banana chips, crushed
2 cups raisins
2 cups pecan halves

1
Preheat oven to 350 degrees. Grease cookie sheets or line them with parchment paper; set aside.
2
In a large bowl, cream butter, sugars and vanilla together until light and fluffy and sugar is completely dissolved. Add eggs, one at a time, beating well with each addition. Combine flour, cocoa powder, baking soda and cinnamon; mix well and gradually stir into creamed mixture. Fold in rolled oats, crushed banana chips, raisins and pecans.
3
Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake for 12 to 15 minutes. Remove cookies from oven and transfer to a wire rack. Cool completely.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cocoa Banana Oatmeal Raisin Cookies

How did you like this recipe?