I slightly modified the recipe. I used whole wheat pastry flour instead of regular whole wheat flour. I only had 3 bananas, so I filled in the remainder with applesauce. I think I'd do that again, even if I didn't have to. I imagine they made them lighter in consistency. If you like fattier-tasting cookies, you may want to go with all banana. For sweetener, instead of the maple syrup, I used a small dash of molasses. Next time I might add a little date sugar instead, although the molasses wasn't bad. Not much sweetener is needed since the fruit itself is so sweet. And since I like raisins and cinnamon so much, I didn't measure either ingredient.
The baking itself was hit and miss. Since there is not a high fat content here, they won't spread on their own, but just smash them down to cookie thickness and they're fine. I baked one half on a silpat and the other on a regular cookie sheet. Those on the cookie sheet burned on the bottom. If you don't have a silpat (I only have one, thus the half and half experiment), I'd recommend a lower temperature and a coat of oil on the sheet, rather than a little mist of a spray (which is what I'd used). Those baked on the silpat were perfectly browned and tasty.
And, since the dough is so healthy, I didn't feel bad about eating the remaining two cookies worth left in the bowl after they were all in the oven :) Oatmeal raisin cookies have always been my favorite!