When I wasn’t out shoveling snow from Winter Storm Jonas I decided to do a bit of baking. On my counter was a bunch of bananas that needed to be used so I made Banana Bread and then decided to do this week’s new cookie using the rest of the bananas. I am not a fan of soft cookies. I like them crunchy. And as you probably know bananas make soft cookies so what was I thinking? Well, I think I came up with a thin cookie that has some crunch on the edges and softness in the middle – not a bad compromise. Thanks to Jennifer Segal from Once Upon a Chef for the inspiration behind these cookies.
We hope you like them.
Banana Oatmeal Cookies
1 1/2 cups flour
3 cups quick oatmeal
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
3/4 cup brown sugar
1 large egg, lightly beaten
1 cup mashed bananas
2 teaspoons vanilla extract
1 cup chopped walnuts
Directions:
Preheat oven to 350F. Line two baking sheets with parchment paper.
Mix the dry ingredients together in a large bowl. Set aside.
Using an electric mixer or stand mixer cream the butter, sugar and brown sugar until light. Scrape the sides and bottom of the bowl. Add the egg and mix well. Add the mashed bananas and vanilla. Mix until well combined.
Add the dry ingredients and mix on low speed until just combined. Do not over-beat.
Drop the batter onto the baking sheets by rounded tablespoons. Flatten into thin wafers. Bake for 15 minutes or until golden brown. (Rotate and turn pans halfway through baking period.) Cool on wire racks.
Makes approximately 36 cookies.
