Banana Oatmeal Cookies: Difference between revisions
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{{RecipeSummary | {{RecipeSummary | ||
|PrepTime=15 min | |PrepTime=15 min | ||
|CookTime=13-15 min/sheet | |CookTime=13-15 min/sheet @ 375 | ||
|Source=Taste of Home, April/May 1996 | |Source=''[http://www.tasteofhome.com/recipes/banana-oatmeal-cookies Taste of Home]'', April/May 1996 | ||
|Yield= | |Yield=~4 dozen (using a #50 scoop) | ||
|Rating=Yummy! | |Rating=Yummy! | ||
}} | }} | ||
Latest revision as of 21:29, 16 February 2014
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 13-15 min/sheet @ 375 |
| Source | Taste of Home, April/May 1996 |
| Yield / serves | ~4 dozen (using a #50 scoop) |
| Rating | Yummy! |
Ingredients
- 1 1/2 c all-purpose flour
- 1 c sugar
- 1 t salt
- 1/2 t baking soda
- 1/2 t ground cinnamon
- 1/4 t ground nutmeg
- 3/4 c butter/margarine, softened
- 1 egg
- 2 ripe bananas, mashed
- 1 3/4 c quick-cooking oats
- 1 c chocolate chips
- 1/2 c chopped walnuts (optional)
Preparation
In a mixing bowl, combine dry ingredients; beat in butter until mixture resembles coarse crumbs. Add egg, bananas and oats; mix well. Stir in chips and nuts.
Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks.
