|Banana Oatmeal Cookies with Walnuts|
I thought this would be a good recipe to use up over-ripe bananas, but like most recipes that fall into that category, this one only uses one large over-ripe banana. They taste great, so they're worth all of the other ingredients, but if you're looking to use up more bananas than that, you're out of luck here.
Since there is only one cup of brown sugar in these, AND I use half whole wheat flour, I think of these as being pretty healthy, as far as cookies go. I'd even eat them for breakfast. Come to think of it, I probably have enjoyed them for breakfast. The brown sugar and butter give them a nice caramely-buttery flavor, and the oats and nuts give them a satisfying texture. The half cup of banana gives them just enough banana flavor for these cookies to live up to their name. Every time I make these I wonder why I don't make them more often because they are so surprisingly tasty. If you've got an overripe banana lying around your kitchen, I think you need to make some.
Banana Oatmeal Cookies
- ½ cup butter, softened
- ¼ cup vegetable shortening
- 1 cup packed brown sugar
- 1 large egg
- ½ cup mashed ripe banana
- 1 tsp vanilla extract
- ½ cup all purpose flour
- ½ cup whole wheat flour
- ½ tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 2 cups rolled oats
- 1 cup quick oats
- 1 cup chopped walnuts (optional, of course)
Preheat oven to 350°. Line cookie sheet with parchment paper.
In a large bowl, cream together butter, Crisco, and brown sugar.
Beat in egg, mashed banana, and vanilla.
Combine flours, baking soda, salt, cinnamon, nutmeg, cloves, and oats in a separate bowl.
Mix dry ingredients into wet. Stir in walnuts.
Drop by rounded spoonfuls onto prepared cookie sheet. Smoosh slightly because they don't spread much.
Bake at 350° for 11-12 minutes, or until browned on the edges.
Remove from oven and allow to cool on sheet for a few minutes. Then move cookies to a wire rack to cool completely.
Makes about 3 dozen cookies