Big Cookie

Preheat oven to 350°F (175°C).

Mash the banana in a large mixing bowl until smooth, then stir in the chunky peanut butter and vanilla until well combined.

In a separate bowl, whisk together the oatmeal, non-fat dry milk, baking powder, and cinnamon.

Add the dry mixture to the wet ingredients and stir until just combined, then fold in the raisins.

Add water 1 tablespoon at a time, stirring gently, until the dough reaches a thick, cookie-like consistency that holds together (you may not need all 3 tablespoons).

Form one large cookie by pressing the dough onto a parchment-lined baking sheet into a thick disk about ½ inch thick, or divide into 4 individual cookies if preferred.

Bake for 12–15 minutes until the edges are set and the top is lightly golden.

Cool on the baking sheet for 2–3 minutes, then transfer to a cooling rack or serve warm.