Prep 15 mins
Cook 17 mins
- 3⁄4 cup Butter Flavor Crisco
- 1 cup firmly packed brown sugar
- 1 large egg
- 1 cup mashed ripe banana (2 to 3 medium)
- 1 3⁄4 cups quick oats (not instant or old fashioned)
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon nutmeg
- 1⁄2 cup coarsely chopped walnuts
- 2 tablespoons Butter Flavor Crisco
- 1⁄4 cup mashed banana
- 1 teaspoon lemon juice
- 2 cups confectioners' sugar
- finely chopped walnuts (optional)
- Heat oven to 350°F.
- Grease baking sheet; set aside.
- Cream 3/4 cup Crisco and brown sugar in large bowl at medium speed until well blended.
- Beat in egg.
- Add one cup mashed banana.
- Mix until creamy.
- Combine oats, flour, salt, cinnamon, baking soda and nutmeg.
- Stir into creamed mixture.
- Mix in one half cup nuts.
- Drop 2 level measuring tablespoonfuls of dough into a mound to form each cookie.
- Place 2 inches apart on baking sheet.
- Bake for 15-17 minutes.
- Cool one minute on baking sheet.
- Remove to cooling rack.
- Cool Completely.
- For Frosting: Cream 2 tablespoons Crisco, 1/4 cup mashed bananas and lemon juice.
- Add confectioners sugar.
- Beat until smooth.
- Frost cooled cookies.
- Sprinkle with chopped walnuts if desired.
These were very good! The banana taste really comes through! Easy, quick and the texture is cakey-like!! I'll make these again--the kids loved 'em!
These were pretty good. I thought the texture was a little weird--spongy--but I LOVED THE FROSTING!!!
These were excellent cookies--despite the two mistakes I made!<br/><br/>1) I forgot to put in the vanilla (I know, who forgets vanilla?!?).<br/>2) I didn't have shortening, and used butter. I've not done this with an oatmeal cookie before, and discovered they are not tolerant of the change. I managed to keep them looking more like cookies and less like pancakes by using an ungreased cookie sheet and putting the batter in the refrigerator between batches. <br/><br/>I wish I had known this before I got too far in the process: <br/><br/>"If you need to, you can counteract some of the spread and crispness in the butter cookie with the addition of an extra egg. Whole eggs or egg yolks give cookies a cake-like texture. So try your favorite recipe with butter instead of shortening and bake a few of the cookies. If they turn out too crisp or too flat, add an egg and try again."