I have been eating/making these cookies as long as I can remember. Kids (and adults) have always loved them. They are great as a snack or even for breakfast!
Simple and quick to make. Great recipe to have on hand when you have bananas getting over-ripe.
Makes 2 dozen
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- 1 1/2 cup flour
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 cup shortening
- 1 egg – well beaten
- 1 cup mashed bananas (about 2 medium, ripe)
- 1 3/4 cup quick oats
- Preheat oven to 400 deg F
I have found that these cookies are best made by hand. Using a mixer is fine, but the consistency is smoother and I don’t particularly care for them that way.
In a large mixing bowl:
Cut in shortening with pastry blender. Stir in well beaten egg.
Stir in mashed bananas. I use very ripe bananas. These tend to make the best cookies. If you have ripe bananas and don’t have time to make cookies, you can freeze them. It is best to peel and mash the bananas before freezing them.
Add quick oats.
Gently stir with a spatula until fully mixed.
Drop 1-2 tablespoon per cookie on non-stick cookie sheet.
Bake 8-10 min or until top of cookies are golden brown
*Beware – bottoms of cookies burn easily. Use double cookie sheets or cook on higher rack.
Can be served warm or cold. Makes 2 dozen.
Prep time: 15min
Cook time: 8-10 min.
Enjoy! – Jennifer