I thought about making a chocolate chip cookie recipe that I've been wanting to try, but decided I wanted something different. I picked up some nutmeg and cloves, two spices that I've miraculously never used, from Wal-Mart so I thought about a spice cookie. I turned to my trusty recipe website Allrecipes and ran a search. But that lead to me looking at a banana spice cookie recipe, and then that in turn lead to looking at a banana oatmeal cookie recipe! I decided that that was what I wanted, and so took a look around at the different recipes. Turns out, nearly all of them are the same. In fact, I even looked at a Martha Stewart banana oatmeal cookie recipe, and that one was nearly the same too, ha ha! The reviewers informed me this was a cakey cookie, which I almost never make, so I thought it would be good to try. I was a little wary because the recipe had really mixed reviews, some saying the cookie was dry, some saying that it was bland, etc., but since I've never tried a cookie like this, I thought I would go with it and add a few things to make sure the cookie was full of flavor. A couple substitutions and some add-ins did the trick, and the resulting cookie was DELICIOUS! I think they may even have better flavor than my favorite banana bread! But expect to see those Dulce de Leche Duos on here soon, because as soon as I get my hands on some dulce de leche, I'm definitely making them!
Banana Oatmeal Cookies (adapted from Allrecipes)
As always, my changes and additions are in green. I really encourage you to make these changes. Recipe says it yields about 3 1/2 dozen, but again, if you make yours bigger like me, you'll probably only get about 2 dozen.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg (I added an extra tiny pinch...be careful with nutmeg, it can be a bit strong)
- 3/4 teaspoon ground cinnamon (I added an extra shake or two)
- 3/4 cup shortening (I used butter)
- 1 cup white sugar (I used 3/4 cup brown sugar, 1/4 cup white)
- 1 egg, beaten
- 1 cup mashed, ripe bananas
- 1 3/4 cups rolled oats
- 2 teaspoons vanilla extract
- 1 tablespoon honey
- 1/2 cup chopped walnuts (I omitted)
- Preheat oven to 400 degrees F.
- In a medium bowl, stir together flour, baking soda, salt, nutmeg, and cinnamon. Set aside. In a large bowl, cream together the butter and sugars; beat until light and fluffy. Add egg, banana, vanilla, and honey and mix until well incorporated. Add oats and mix until combined. Slowly add dry ingredients and mix until incorporated.
- Drop cookies onto a baking sheet lined with parchment paper (I ran out, and so used aluminum foil sprayed with a little non-stick cooking spray to be safe. I definitely think they would have stuck if I hadn't). Bake for 9-12 minutes or until edges begin to brown. (The original recipe called for 15 minutes!! Mine were done at 9! Though I might suggest turning the oven down to 375.) Cool on sheet slightly then remove to a wire rack to cool completely. Store in a closed container.