Don't let the name fool you! These are cookies that end up soft and tender with a nice crunch from the nuts. I love the flavor comination of the lemon and banana. I personally don't care for rasins, so I use crasins (dried cranberries) This is another great way to use up ripe bananas!
- 177.44 ml brown sugar, firmly packed
- 177.44 ml butter, softened (margarine ok)
- 236.59 ml banana, mashed (about 3 medium)
- 1 egg
- 29.58 ml lemon peel, grated
- 354.88 ml all-purpose flour
- 4.92 ml ground cinnamon
- 2.46 ml baking soda
- 2.46 ml salt
- 1.23 ml ground ginger
- 1.23 ml ground nutmeg
- 414.03 ml Quaker Oats (quick or old fashioned, uncooked)
- 354.88 ml raisins or 354.88 ml dried craisins
- 236.59 ml walnuts (or pecans)
- 354.88 ml powdered sugar
- 44.37 ml butter, softened (margarine ok)
- 44.37 ml milk
- Heat oven to 350°F Line cookie sheets with non-stick aluminum foil or spray with Pam spray.
- For cookies, beat sugar and margarine in large bowl until creamy. Add bananas, egg and lemon peel; beat well. Add combined flour, cinnamon, baking soda, salt, ginger and nutmeg; mix well. Add oats, raisins (crasins), and nuts; mix well.
- Drop dough by rounded tablespoonfuls onto cookie sheets.
- Bake approximately 10 minutes or until light golden brown. (Do not overbake; cookies should remain soft.) Slide cookies and foil from cookie sheets onto wire rack; cool while preparing glaze.
- For glaze, combine all ingredients in small bowl; mix until smooth. (Glaze should be thick). Spoon small amount of glaze over each warm cookie, letting glaze run down sides of cookie. Cool completely. Remove cookies from foil. Store tightly covered.