Preheat the oven to 350°F and line a baking sheet with parchment paper.

Add the bananas to a large mixing bowl and mash well with a fork.

Stir in the peanut butter, honey or maple syrup, and vanilla extract until smooth and creamy.

Add the old-fashioned oats, cinnamon, and salt.

Stir until the mixture is thick and sticky.

If the dough seems too wet, add a few extra tablespoons of oats. If it seems too dry, add a small splash of milk.

Fold in the mini chocolate chips and raisins or dried cranberries until evenly mixed.

Scoop the dough into 2-tablespoon portions and place them on the prepared baking sheet.

Flatten each cookie slightly with your fingers or the back of a spoon, since the cookies will not spread much.

Bake for 12–15 minutes, until the cookies are set and lightly golden around the edges.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a rack.

Serve warm, at room temperature, or chilled from the refrigerator.