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This recipe has been handed down in my family for generations. It’s a good way to use overripe bananas. It’s also a moist cookie that travels well either in the mail or car. This is usually the first cookie to disappear at my house.
Ingredients
- 1 ½ cups sifted all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- ¾ teaspoon ground cinnamon
- ¾ cup shortening
- 1 cup white sugar
- 1 egg
- 1 cup mashed bananas
- 1 ¾ cups quick cooking oats
- ½ cup chopped nuts
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Sift together the flour, baking soda, salt, nutmeg and cinnamon.
Step 3
Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.
Step 4
Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.
Step 5
Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 170 | |
| % Daily Value * | |
| Total Fat9g | 11% |
| Saturated Fat2g | 10% |
| Cholesterol8mg | 3% |
| Sodium127mg | 6% |
| Total Carbohydrate21g | 8% |
| Dietary Fiber1g | 5% |
| Total Sugars10g | |
| Protein2g | |
| Vitamin C1mg | 4% |
| Calcium10mg | 1% |
| Iron1mg | 4% |
| Potassium84mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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