Rating: 4.5 stars
164 Ratings
  • 5 star values: 104
  • 4 star values: 39
  • 3 star values: 10
  • 2 star values: 7
  • 1 star values: 4

These are a delicious moist cookie which freeze very well and a great way to use those overripe bananas.

Recipe Summary

cook:
15 mins
additional:
15 mins
total:
45 mins
prep:
15 mins
Servings:
36
Yield:
3 1/2 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • In a large bowl, stir together the flour, sugar, baking soda, salt, cinnamon and nutmeg. Cut in shortening until almost no lumps remain. Stir in the egg and bananas; mix well. Finally, stir in the oats and walnuts. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.

  • Bake for 12 to 15 minutes in the preheated oven, or until edges are browned. Remove from pans immediately to cool on wire racks.

Nutrition Facts

112 calories; protein 1.5g; carbohydrates 13.9g; fat 5.8g; cholesterol 5.2mg; sodium 84.5mg. Full Nutrition
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