Oatmeal raisin breakfast cookies - Plan to Eat

Preheat the oven to 350.Combine oats, flour and cinnamon in a medium bowl.In a small bowl, mash the banana and add the peanut butter, honey and vanilla. Stir well to combine.Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the raisins.Drop cookie dough on a parchment paper or silpat-lined baking sheet to make 12 even cookies. Use your fingers (it’s easier if you wet them first) to shape each one into a cookie shape - these do not spread out while baking.Bake at 350 for 16-20 minutes, until golden brown and done.Store in an airtight container in the pantry for 2-3 days, in the fridge for up to 5 days or freeze for up to 3 months.