COOKIES -- Banana-Applesauce Oatmeal
Submitted by --jej on January 27, 2012 at 6:38 pm
Description
This wonderful recipe was originally called Banana Oatmeal Cookies. In the midst of making these, I ran short on bananas, so filled up the cup with applesauce (the recipe actually said either/or). The cookies were so moist and delicious that I always make the combo now, using half of each. Also, I omitted the cinnamon and nuts, due to allergies. The flavors were still wonderful -- so usually I still omit the spices and nuts!
| Recipe summary | |
|---|---|
| Yield | 0 |
| Source | The Best of the Open Line Cookbook, published by a radio station, called The Open Line, in Cedar Rapids, Iowa. |
| File under | applesauce, banana, Cookies - oatmeal, nuts, raisins spices |
Ingredients
Shortening and margarine result in a cookie with more body (does not spread as readily). I usually use butter-flavored Crisco; they stand up round and lovely, with almost no spread at all.
1 egg
1 cup sugar
3/4 cup shortening
1 cup mashed bananas (or applesauce) (I use 1/2 c. of each -- or put in the banana and fill cup on up with applesauce)
1 1/2 cup flour
1/2 teaspoon soda
1 teaspoon salt
1/2 teaspoon nutmeg
3/4 teaspoon cinnamon
1 3/4 cup rolled oats (I use either old fashioned or quick --NOT instant)
1/2 cup c. nuts (opt.)
1 cup raisins (opt.) --My DH prefers the golden.
Instructions
1) Beat egg and add sugar, shortening and bananas.
2) Sift in flour, soda, salt, and spices. (I weigh out the flour, and whisk the rest into it. I no longer sift.) Mix well.
3) Fold in remaining ingredients.
4) Drop on ungreased cookie sheet. I like them fairly small, from a teaspoon. (Parchment paper, also no greasing, is super easy and clean-up is a breeze! Just toss the parchment when finished baking!!.)
5) Bake at 375 F. for 10-15 minutes, depending on size of cookies. Cool on wire racks.
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