Time 25m Yield about 4 dozen. Number Of Ingredients 11 Steps:
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon and cloves; add to creamed mixture and mix well. Stir in bananas, oats and chocolate chips. , Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for 10-12 minutes. Immediately remove cookies to wire racks to cool.
Time 30m Yield About 45 cookies Number Of Ingredients 12 Steps:
Space two oven racks so that the oven is divided into thirds. Preheat the oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, oats, cinnamon, nutmeg, baking soda and salt. Set aside. In the bowl of an electric mixer, cream the butter, granulated sugar and brown sugar until light and fluffy, a few minutes. Scrape down the sides of the bowl and add the egg, mashed bananas and vanilla extract; beat until combined. Add the flour and oats mixture and mix on low speed until well combined. Do not overmix. The batter will be wetter than most cookie doughs; that’s okay. Scoop large balls of dough (about 1½ tablespoons) onto the prepared baking sheet, spacing at least 3 inches apart, as they spread quite a bit (I use a small ice cream scooper with a wire scraper). Bake for 14-17 minutes, rotating the pans from top to bottom and front to back midway through, until golden brown. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Yield 24 Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees F (200 degrees C). Sift together the flour, baking soda, salt, nutmeg and cinnamon. Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well. Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet. Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.
Time 25m Yield 4 dozen. Number Of Ingredients 12 Steps:
Preheat oven to 375°. In a bowl, combine the first 6 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 until golden brown, 13-15 minutes. Cool on wire racks.
Time 30m Yield 24-30 cookies Number Of Ingredients 11 Steps:
Combine first 6 ingredients (from the flour to the cinnamon). Cut in the shortening. Add the beaten egg. Alternately add the mashed banana and the oatmeal. If desired, add the chopped walnuts next. Bake on an ungreased cookie sheet (s) at 400 degrees F for 15 min (check at 9 min).
Time 45m Yield 36 Number Of Ingredients 11 Steps:
Preheat the oven to 400 degrees F (200 degrees C). 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.
