Banana Oats Cookies

It’s been a while since I posted one of my grand-mother’s recipe. So I made thick, filling, banana oats cookies with chocolate chips. It’s one of the few recipes I go out of my way to buy shortening for. You could, in theory, use butter but it’s really not the same… you have to embrace the totally unhealthy side of these cookies. They make puffy, cake like cookies.

If you want to lower the sugar content a bit you can swap the chocolate chips for chopped walnuts.

3/4 cup shortening
1 egg
1 very ripe banana
1 cup sugar
1 3/4 cup oats
1 1/2 cup all purpose flour
1/2 cup milk chocolate chips
1/4 tea spoon freshly grated nutmeg
1 tea spoon salt
1 tea spoon baking power


1. Pre-heat the oven to 350F

2. Mix together all the dry ingredients.

3. In a separate bowl, roughly mix the wet ingredients. Don’t worry if it is not smooth, but you want the banana to be mashed and the shortening to be broken up a bit.

4. Add the wet ingredients to the dry ingredients and mix until all the flour is incorporated.

5. Drop unto a cookie sheet that has been lined with parchment paper.

6. Bake for 15 minutes, until the underside starts to brown lightly.

7. Remove from the cookie sheet as soon as they cool enough to solidify a bit and allow to cool, or eat warm.


2 responses to “Banana Oats Cookies

  1. Pingback: Bran and banana bread | Style vs Space

  2. Pingback: Oatmeal cookies with cranberries and chocolate | Style vs Space

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