This banana oatmeal cookie recipe has been handed down in my family for generations. It's a good way to use overripe bananas. It's also a moist cookie that travels well either in the mail or car. This is usually the first cookie to disappear at my house.
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon salt
- 0.75 teaspoons ground cinnamon
- 0.5 teaspoons baking soda
- 0.25 teaspoons ground nutmeg
- 1 cup white sugar
- 0.75 cups shortening
- 1.75 cups quick-cooking oats
- 1 cup mashed bananas
- 0.5 cups chopped nuts
- 1 egg
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C).
-
2
Sift flour, salt, cinnamon, baking soda, and nutmeg together into a bowl.
-
3
Beat sugar and shortening together in a separate large bowl with an electric mixer until light and fluffy. Add oatmeal, banana, nuts, and egg; beat well. Add in flour mixture; mix well.
-
4
Drop teaspoonfuls of dough onto ungreased cookie sheets.
-
5
Bake in the preheated oven until edges turn lightly brown, about 15 minutes. Cool on a wire rack. Store in an airtight container.
Nutrition Facts
Per serving
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