Rating: 4.5 stars 4.3
546 Ratings
  • 5 star values: 309
  • 4 star values: 156
  • 3 star values: 49
  • 2 star values: 18
  • 1 star values: 14

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.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Sift together the flour, baking soda, salt, nutmeg and cinnamon.

  • Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.

  • Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.

  • 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

170 calories; protein 2.4g; carbohydrates 21.2g; fat 8.8g; cholesterol 7.8mg; sodium 127mg. Full Nutrition
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