• 1 cup + 2 tbsp (250 mL + 30 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• 1/2 tsp (2 mL) salt
• pinch baking soda
• 1/2 cup (125 mL) butter, softened
• 3/4 cup (175 mL) packed brown sugar
• 1/2 cup (125 mL) mashed ripe banana
• 1 egg
• 1 tsp (5 mL) vanilla
• 1 cup (250 mL) quick-cooking rolled oats
• 1 1/4 cups (300 mL) raisins

1. In medium bowl, combine flour, baking powder, salt and baking soda. In large mixer bowl, cream butter until light and fluffy; gradually beat in sugar. Beat in banana, egg and vanilla.
2. Stir in dry ingredients, rolled oats and raisins. Drop tablespoons (15 mL) of batter, one dozen at a time, onto buttered baking sheets.
3. Preheat oven to 375°F (190°C). Spread cookies into 2 inch (5 cm) circles. Bake 10 minutes or until lightly browned around edges. Remove from baking sheets and let cool on wire racks.

Servings: 36
Tips: For a change of pace, you can use dried apricots, cherries or cranberries, trail mix or chopped dates instead of raisins.