Banana Oatmeal Cookie

This banana oatmeal cookie 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.

Servings:

Yield:

4 dozen

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 24 servings

1 ½ cups all-purpose flour
1 teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground nutmeg
1 cup white sugar
¾ cup shortening
1 ¾ cups quick-cooking oats
1 cup mashed bananas
½ cup chopped nuts
1 egg

Directions

Preheat the oven to 400 degrees F (200 degrees C).
Sift flour, salt, cinnamon, baking soda, and nutmeg together into a bowl.
Beat sugar and shortening together in a separate large bowl with an electric mixer until light and fluffy. Add oatmeal, banana, nuts, and egg; beat well. Add in flour mixture; mix well.
Drop teaspoonfuls of dough onto ungreased cookie sheets.
Bake in the preheated oven until edges turn lightly brown, about 15 minutes. Cool on a wire rack. Store in an airtight container.

Nutrition Facts (per serving)

170	Calories
9g	Fat
21g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 170
% Daily Value *
Total Fat 9g	11%
Saturated Fat 2g	10%
Cholesterol 8mg	3%
Sodium 127mg	6%
Total Carbohydrate 21g	8%
Dietary Fiber 1g	5%
Total Sugars 10g
Protein 2g	5%
Vitamin C 1mg	1%
Calcium 10mg	1%
Iron 1mg	4%
Potassium 84mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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