Banana Oatmeal Cookies
Good Morning, everyone out there. I hope it’s nice where you are - it rained a lot here yesterday, but it looks like the weather is going to let me out of the house today.
I woke up to the sound of a bird (I’m not good with this, but I think it was a mockingbird) outside my window. This little guy was determined to sing his heart out until I got out of bed. And I do believe he stopped when I finally got up. It was a little earlier than I would have liked, but I’m up now and being productive, so that’s okay.
Well, I hope you aren’t too tired of banana recipes, because I’ve got at least one more for you… those Banana Oatmeal Cookies. Now, that might sound pretty strange to you, but you ought to try them at least once - they have a soft, cake-like, old-fashioned cookie texture, and when you add chocolate chips to them they are just scrumptious. I’ll give you this one last banana recipe and then we’ll move on to something else for the rest of this week.
I haven’t made these cookies for quite a while, now I am making myself hungry for them again!
The original recipe for these cookies comes from Taste of Home magazine and can be found on their website — www.Taste of Home.com.
Banana Oatmeal Cookies
makes about 4 dozen
1 cup sugar
1 cup butter-flavored shortening
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
3 medium bananas, mashed
2 cups quick-cooking oats
1 cup (6 ounces) semisweet chocolate chips
In a large bowl, cream sugar, shortening, eggs and vanilla. Combine flour, baking soda, cloves and cinnamon; add to creamed mixture. Stir in bananas, oats and chocolate chips. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for 10-12 minutes. Immediately remove cookies to wire racks to cool.
Add comment July 25th, 2006