Banana Oatmeal Cookies
Banana Oatmeal Cookies from Jamaica
Ingredients:
3/4 c. margarine (175ml)
1 c. sugar (250ml)
1 egg
2-3 bananas, pealed and mashed (about 1 c. / 250ml)
3 1/2 c. rolled oats (875ml)
1/2 c. peanuts or almonds, chopped (125ml)
1 1/4 c. flour (300ml)
1/2 t. baking soda (2ml)
1/2 t. salt (2ml)
1/4 t. ground nutmeg (1ml)
3/4 t. ground cinnamon (3ml)
Preheat oven to 375F (190C). Cream together the margarine and sugar. Beat in the egg. Add bananas, oats, and peanuts/almonds, mixing thoroughly. In a separate bowl combine flour, baking soda, salt, nutmeg, and cinnamon. Add dry mixture to the banana mixture, mixing well.
Drop dough by teaspoonfuls on ungreased baking sheets, about 1 1/2 inches (3.5cm) apart. Bake 12-15 minutes or until golden brown. Cool on rack. Makes approximately 4 dozen cookies.
From Extending the Table by Joetta Handrich Schlabach.
Ingredients:
3/4 c. margarine (175ml)
1 c. sugar (250ml)
1 egg
2-3 bananas, pealed and mashed (about 1 c. / 250ml)
3 1/2 c. rolled oats (875ml)
1/2 c. peanuts or almonds, chopped (125ml)
1 1/4 c. flour (300ml)
1/2 t. baking soda (2ml)
1/2 t. salt (2ml)
1/4 t. ground nutmeg (1ml)
3/4 t. ground cinnamon (3ml)
Preheat oven to 375F (190C). Cream together the margarine and sugar. Beat in the egg. Add bananas, oats, and peanuts/almonds, mixing thoroughly. In a separate bowl combine flour, baking soda, salt, nutmeg, and cinnamon. Add dry mixture to the banana mixture, mixing well.
Drop dough by teaspoonfuls on ungreased baking sheets, about 1 1/2 inches (3.5cm) apart. Bake 12-15 minutes or until golden brown. Cool on rack. Makes approximately 4 dozen cookies.
From Extending the Table by Joetta Handrich Schlabach.