For some this will be nothing new, and for other's...old news. What to do with all those over ripped bananas when banana bread or muffins just doesn't seem to be what you're looking for? I found it and they are mighty good and great for mornings on the go!
OATMEAL BANANA COOKIES
INGREDIENTS:
-1 1/2 Cups All-Purpose Flour
-1 Teaspoon Baking Soda
-1/4 Teaspoon Salt
-1/4 teaspoon ground nutmeg
-3/4 Cup ( 1 1/2 Sticks) Butter, melted and cooled slightly
-1 Cup Firmly Packed Brown Sugar
-1 Cup Mashed Really Ripe Bananas ( 2 to 3 Medium)
-1 Large Egg
-1 Teaspoon Vanilla
-2 1/2 Cups Old-Fashioned Rolled Oats (NOT INSTANT)
-1 Cup Chopped Nuts (OPTIONAL)
DIRECTIONS:
1) In a medium bowl, whisk the flour, baking soda, salt and nutmeg until well blended and set aside.
2) In a large bowl, beat the butter and brown sugar with an electric mixer on medium speed until well blended.
3) Beat the mashed bananas, egg, and vanilla, stopping to scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.
4) Stir in the flour mixture with the mixer on low speed or with a wooden spoon just until combined.
5) Stir in the oats and nuts (if using) just until blended.
6) Cover the dough and place in the refrigerator for at least 10 minutes (or up to 6 hours) to firm up. If the dough is too soft, the cookies will spread too much.
7) When you are ready to bake cookies, preheat oven to 350 degrees. *I also used parchment paper on my pan.*
8) Drop cookie dough by rounded tablespoonsful onto prepared cookie sheets about 3 inches apart.
9) Bake the cookies until their edges are golden brown, but they are still soft on top-about 15 to 17 minutes.
10) Remove from the oven and let the cookies rest on cookie sheets for several minutes-then transfer them to a wire rack with a spatula and allow them to cool completely before storing.
YIELDS: About 3 Dozen.
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