Strawberry Banana Oatmeal Cookies

Serves 30
Prep time 10 minutes
Cook time 11 minutes
Total time 21 minutes
Website Adapted from Savory Sweet Life Alice Currah


  • 1/2 cup butter - room temperature
  • 1 cup raw sugar
  • 1 egg
  • 2 teaspoons honey
  • 1 - 1/4 cup old fashioned oats (not quick or instant)
  • 2/3 cups flour
  • 1 cup freeze dried strawberries and bananas
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt


Step 1
Preheat the oven to 350 degrees F.
Step 2
Using a stand mixer, cream the butter and sugar on medium-high for 30 seconds, then increase the speed to high for up to 2 minutes until the sugar-butter mixer looks whipped like frosting and not like wet sand.
Step 3
Reduce the speed to medium and add the egg and honey until well combined.
Step 4
Add the oats, flour, freeze-dried fruit, baking powder, baking soda, and salt.
Step 5
Continue to mix on medium speed for about 30 seconds until the dough is completely mixed.
Step 6
Using a medium cookie scoop, scoop the cookie dough approximately 2 inches apart on a baking sheet that is lined with either parchment paper or a silicon mat. A medium cookie scoop is slightly bigger than a tablespoon.
Step 7
Bake for 11-12 minutes turning the baking sheet around half way through the baking time until the cookies are golden brown, slightly lighter in the center.
Step 8
Remove the cookies from the oven and allow them to cool on the baking sheet for a couple of minutes before transferring them to a plate or wire rack. Best when eaten slightly warm, the edges of the cookies will become crispy when cooled down.