Don’t you remember a special cookie your momma made when you were a child? My friend, Dianne, reminisced about this cookie that was her favorite. And it was her Momma’s favorite. After I thought about it, the main cookies Momma made was tea cakes…just a plain little cookie but oh so good.

When Dianne gave me the recipe, it did not really appeal to me. After all, bananas in cookies? Never heard of such. Ripe bananas were for Banana Bread! But I wanted to give it a go.

The first thing I learned was that it can be made in one bowl. In goes the following ingredients in this order in the mixing bowl:

• Dry ingredients first
• Shortening
• Egg
• Bananas
• Oats
• Chocolate Chips ( I use minis)
• Pecans

The dough is wet but scoops up easily. I love to use the mini chocolate chips.

After baking for 15 minutes, they are a soft, moist cookie. If you want a browner cookie, just bake a few more minutes. And leave on the cookie sheet for 10 minutes before removing to a plate. This cookie has something for everyone.

I love to bag them up and distribute them to neighbors and friends. I have already made a few batches and they will be one of my go-to cookies. Who doesn’t have a few ripe bananas laying around?

Check it out. If you make them, please take a picture and post and tag me. I’d love to hear your opinion.

Yield: 48 cookies

BANANA NUGGET COOKIES

Print

soft cookie full of surprise, that is, bits of banana, pecans, oats, chocolate chips

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 1/2 cups all purpose flour
• 1 cup granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 3/4 cup shortening (I use Crisco sticks - 12 tablespoons)
• 1 egg, well beaten
• 1 cup mash bananas (2-3 bananas)
• 1 3/4 cups Quaker Quick Oats
• 1 package (8-10 ounces) chocolate chips
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees. Prepare cookie sheets with parchment paper.
2. In a mixing bowl, whisk to combine flour, soda, salt, nutmeg, and cinnamon.
3. Add shortening and turn the mixer on low until it is all combined.
4. Add beaten egg and mix until the yellow disappears.
5. Add bananas, Oats, chocolate chips, and pecans. Mix until all is blended.
6. Drop by teaspoonsful or small cookie scoop onto cookie sheet.
7. Bake 15 minutes. If you prefer a browner cookie, cook an additional 5 minutes.
8. Cool 10 minutes before removing from cookie sheet.

Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving: Calories: 92Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 68mgCarbohydrates: 10gFiber: 1gSugar: 5gProtein: 1g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

Joy is what happens to us when we allow ourselves to recognize how good things really are.

– Marianne Williamson