Will I never learn? Bags of bananas on sale. I was supposed to buy two bananas. Instead I came home with four pounds of the yellow fruit.
“What am I supposed to do with all those bananas?” asked Jerri.
“I’ll bake some banana oatmeal cookies to help,” I said. “And I could make a banana milk shake.”
“You can also walk to the store and get me a box of vanilla wafers,” she told me.
After Jerri made her banana pudding dessert, I used three bananas to make some really addictive cookies. If you like soft cookies that aren’t too sweet but have a lot of flavor, you should put this recipe in your recipe box.
1 cup sugar
1/2 cup shortening
1/4 cup butter
1 large egg
3 ripe medium bananas
1/2 tsp. vanilla
1 cup plus 2 T all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 cup plus 2 T old fashioned oatmeal
1 cup raisins
Preheat the oven to 400º and lightly grease a cookie sheet.
Using a wooden spoon and a large mixing bowl, cream the butter and shortening with the sugar. Beat the egg into the sugar and shortening. Peel and mash three bananas. Beat the bananas and vanilla into the sugar mixture until you have a smooth batter. If there are a few small chunks of banana in the batter, ignore them.
Mix the flour, salt, soda, cinnamon, nutmeg, oatmeal and raisins together in a small bowl and blend the dry ingredients into the banana batter. If necessary, you can add a teaspoon or two of milk or half and half if there is not enough liquid to moisten all the dry ingredients.
Drop by heaping teaspoonfuls about two inches apart on the cookie sheet and bake on a center shelf for ten to twelve minutes until the cookies are lightly browned.
NOTES: Bananas vary in size and moisture content. You should have a stiff batter. You can add a little more flour and oatmeal if the batter seems too thin. This recipe makes about three dozen cookies.
Incidentally, though it certainly wasn’t a conscious decision, maybe I bought that bag of bananas to motivate Jerri to make her banana pudding. It’s just like Mom used to make, and we hadn’t had it in three or four years. I will post her recipe in a week or so.