I love to bake cookies in the fall, and it’s even better when they are hardy cookies that taste and smell like fall. We had some bananas that were reaching their expiration point, and I had a yearning to bake. So, I googled banana oatmeal cookies, and found this recipe on Allrecipes.com. They are easy to make, crunchy and tasty, full of fiber and texture, and fun. They would be even better with an icing glaze drizzled over the top.
- 1 1/2 cups sifted all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon ground cinnamon
- 3/4 cup shortening
- 1 cup white sugar
- 1 egg
- 1 cup mashed bananas
- 1 3/4 cups quick cooking oats
- 1/2 cup chopped nuts
- Preheat oven to 400 degrees F (200 degrees C).
- Sift together the flour, baking soda, salt, nutmeg and cinnamon.
- Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.
- Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.
- Bake at 400 degrees F for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.
You can add dried cranberries, chocolate chips, or raisins if you would like to rev up the volume on these banana oatmeal cookies even more. Enjoy them with a cup of tea or hot cider. Yum.