Instructions

1. In a large bowl, combine first four dry ingredients.

2. In a large glass measuring cup (or bowl) combine wet ingredients & sugar: mashed banana, melted butter, oil, vanilla extract, eggs and mix well.

3.  Add wet ingredients to dry ones. Mix well.

4. Combine last four ingredients in a different container and toss together making sure raisins (or cranberries) are separated.Then combine with main dough and mix well. This takes a some effort and the dough will seem a bit dry.

5. Preheat oven to 375° F.

6. Grease baking pan, or use parchment paper for best results. Pack dough with fingers into a tablespoon or small scoop (I usually use a Pampered Chef cookie scoop, small size to make a greater quantity),and place balls 2 inches apart, flattening them slightly.You don’t need eggs, but dough is more crumbly.

7. Bake cookies on upper or middle rack for 9-10 minutes or until lightly brown. They brown fast, so keep a good eye on them.

8. Let the cookies cool for 10 minutes on pan before transferring to a rack to cool completely.