For a while, all Mr. Food Musings would eat was bananas. Thanks to some generous friends, we ended up with mounds of them all over the kitchen, and I realized yesterday that they had started ripening at a speed that far outpaced Mr. FM's appetite. Nothing to do but make cookies. This recipe is pretty wholesome, so if you need a shot of decadence (and let's face it, who doesn't at 10 in the morning?) I'd throw in a half cup of jumbo chocolate chips along with the nuts at the end.
Banana Oatmeal Cookies
Yield: 4 dozen
3/4 cup butter, softened but not melted
1 cup sugar
1 egg (or egg beater), beaten
1 1/2 cups flour, sifted
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg, freshly grated if you have it
1 3/4 cups oats
1 cup mashed ripe bananas (2-3 pieces of fruit)
1/2 cup nuts (walnuts, pecans, almonds and/or unsalted cashews), toasted and roughly chopped
Preheat oven to 400 degrees. Cream butter and sugar. Add egg and beat until just blended. Stir together sifted flour, baking soda, salt, cinnamon, nutmeg and oats. Add to butter/sugar/egg mixture and beat until well blended. Add in bananas and squoosh with your fingers or a wooden spoon to work it into the dough. Add nuts and stir. Drop by the teaspoonful onto ungreased cookie sheets 1 1/2 inches apart. Bake 12 minutes or until golden brown and semi-firm to the touch.