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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| granulated sugar: 1 cup |
| baking soda: 1/2 tsp |
| salt: 1 tsp |
| ground nutmeg: 1/4 tsp |
| ground cinnamon: 3/4 tsp |
| multipurpose shortening: 3/4 cup |
| eggs: 1 (beaten) |
| bananas (mashed): 1 cup (ripe) |
| rolled oats: 1 3/4 cups |
| walnuts (chopped): 1/2 cup |
Banana Oatmeal Cookies III
Credit: AllRecipes
User rating:
"These are a delicious moist cookie which freeze very well and a great way to use those overripe bananas."
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Prep Time
15 min -
Cook Time
15 min -
Servings
36 serving(s)
Tags
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.