These are a delicious moist cookie which freeze very well and a great way to use those overripe bananas.
Original recipe makes 3 1/2 dozen
Ingredients
1 1/2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
3/4 cup shortening
1 egg, beaten
1 cup mashed ripe bananas
1 3/4 cups rolled oats
1/2 cup chopped walnuts
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PREP
15 mins
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COOK
15 mins
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READY IN
45 mins
Directions
- Preheat the oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together the flour, sugar, baking soda, salt, cinnamon and nutmeg. Cut in shortening until almost no lumps remain. Stir in the egg and bananas; mix well. Finally, stir in the oats and walnuts. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, or until edges are browned. Remove from pans immediately to cool on wire racks.
Nutrition
Calories: 112 kcal
Carbohydrates: 13.9 g
Cholesterol: 6 mg
Fat: 5.8 g
Fiber: 0.8 g
Protein: 1.5 g
Sodium: 84 mg
