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.
![](http://mouseinmypocket.com/wp-content/uploads/2018/04/banana-oatmeal-cookies.png)
Ingredients
- 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.
![](http://mouseinmypocket.com/wp-content/uploads/2010/06/DSC_3737.jpg)
Directions
- Preheat oven to 375°F. (That’s 190°C for my friends across the pond.)
- Dump all the ingredients into a large bowl, except chocolate chips.
- Mix well.
- Stir in chocolate chips.
- 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.) - Bake approximately 13 minutes, until just brown at the edges.
[…] been wanting to help me in the kitchen. She even “helped” me make great-grandma’s Banana Oatmeal Cookies over the […]