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Banana Oatmeal Cookies

My twist on my grandmother’s banana oatmeal cookie recipe.  Moist and not too dense, these cookies are especially good for gift giving during holidays and other special occasions. 

Prep Time – about 20 minutes                       Makes - 3 to 4 dozen cookies

Ingredients –

1/2 cup shortening                                                           1/2 teaspoon salt

1/2  cup butter                                                                  3/4 cup sugar

2 ripe medium bananas (mashed)                                    1 egg, lightly beaten

1 1/2 cups flour                                                                  1 Tablespoon honey

1/2 teaspoon baking soda                                                 1 3/4 cups uncooked oatmeal

1/4 teaspoon nutmeg                                                         1 cup raisins (adjust amount to taste)

1 teaspoon cinnamon

Preheat oven to 350 degrees.  Melt the shortening and butter together in a saucepan (for stove top) or in a bowl (microwave). Once melted, let the mixture sit and cool slightly.

Mix the dry ingredients (flour, baking soda, nutmeg, cinnamon, salt, and sugar) together in a large bowl.  Stir in the remaining ingredients (butter/shortening mixture, mashed bananas, lightly beaten egg, honey, oatmeal, and raisins).  Let the mixture rest for a few minutes.

Place, by spoonfuls, onto an ungreased cookie sheet.  Bake 12 – 14 minutes, or until edges are brown, and the cookie is a golden brown.

**TIP**  If your bananas are still green, you can speed up the ripening process by giving each banana a light squeeze, then placing them in a paper bag, and closing it up.  Use a piece of tape, a paperclip, or a clothespin to keep the bag sealed.  When banana peels are showing brown spots, they are ripe.

In Recipes

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