Banana Oatmeal Cookies

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This is a cookie recipe that I got from my grandmother. They are a great way to use over-ripe bananas, and they’re so good I’ve been known to “waste” bananas so I can make them.


  • 1 1/2 cup flour
  • 1 cup sugar
  • 1/2 t baking soda
  • 1 t salt
  • 1/4 t nutmeg
  • 3/4 t cinnamon
  • 3/4 cup shortening
  • 1 egg
  • 1 cup over-ripe mashed bananas (2-3)
  • 1 3/4 cups quick rolled oats
  • OPTIONAL: 1/2 bag chocolate chips (or other chips as desired)
    My mom likes to use butterscotch in these.


  1. Preheat oven to 375°F. (That’s 190°C for my friends across the pond.)
  2. Dump all the ingredients into a large bowl, except chocolate chips.
  3. Mix well. 
  4. Stir in chocolate chips.
  5. Drop by heaping teaspoon fulls onto ungreased cookie sheet. I like to use parchment paper on my cookie sheets. The cookies don’t stick and the sheets can be used multiple times.
    (To get perfectly round evenly sized cookies, I use a #80 cookie scoop. I get mine at the local restaurant supply store, but Target has a few similar ones with nice soft handles.)
  6. Bake approximately 13 minutes, until just brown at the edges.

1 Comment

  1. Mildred Jane @ 20 Months – Mouse in My Pocket on November 12, 2018 at 9:55 am

    […] been wanting to help me in the kitchen. She even “helped” me make great-grandma’s Banana Oatmeal Cookies over the […]

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