Banana-Pecan Cookies.
Note: This entry was set to publish the day before christmas, and as I was away from the computer for vacation, I didn't realize it had not published. My apologies!
The post is up a bit early this week, for those of you trying to figure out which type of cookie Santa likes best. I highly recommend this cookie, as it's soft and chewy, yet will provide wonderful sustenance for his very long night out. :)
My mom used to make banana cookies when I was growing up. I remember always grabbing one fresh out of the oven, because I couldn't wait, (and really, they're best warm) and almost burning myself trying to scarf it down! While this recipe is a bit different than Mom's, (I'll be getting that recipe this week while we're visiting!) it has the same banana bread top taste. Delicious!
Banana-Pecan Cookies
From the Turton, SD Centennial Cookbook
Ingredients:
1 1/2 c. Flour
1 c. Sugar
1/2 t. Baking soda
1 t. Salt
1/2 t. Nutmeg
3/4 t. Cinnamon
3/4 c. Shortening (I used unsalted butter)
1 egg, well beaten
1 c. Mashed bananas (2-3) (I used 2)
1 3/4 c. Rolled oats (uncooked)
1/2 c. Chopped nuts(I used pecans)
Directions:
Preheat oven to 400F. Sift flour, sugar, baking soda, salt, nutmeg and cinnamon together in a bowl. Cut in shortening/butter; add egg, mashed bananas, oats and nuts. Beat thoroughly until well blended. Drop by teaspoonfuls onto ungreased baking sheet. Bake 15 minutes or until edges are browned. (I baked till about 13 minutes time, but i like mine very soft.) Remove from pan immediately and cool on rack. Makes 3 1/2 dozen cookies. Enjoy!
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Reader Comments (1)
Mmmmm, cookies! The rabbit loves bananas, which makes me wonder if I could get her to eat a piece of these. Are cookies good for bunnies? ;)