Page 115 - 201415_TOH_Cookbook

BANANA
OATMEAL
COOKIES
ELLIS FAMILY, DENNIS PORT, MA
“This was a favorite recipe of mine grow- ing up. Now I make these cookies for my kids.” Carolyn Ellis
PREPARATION
1. In a bowl, sit together the lour, salt, baking soda, cinnamon and nutmeg.
2. In the bowl of an electric mixer ited with the paddle atachment, beat the margarine, sugar and eggs together unil light and lufy. Beat in the bananas unil the bater is smooth. Scrape down the sides of the bowl with a rubber spatula.
3. With the mixer running on low speed, gradually add the lour mix- ture and mix unil combined. Mix in the oats unil combined. Cover the bowl with plasic wrap and refriger- ate for 1 hour.
4. Preheat oven to 375°F. Oil a couple of cookie sheets.
5. Drop rounded teaspoons of cookie dough 2 inches apart on the pre- pared sheets. Bake the cookies 7 to 8 minutes or unil golden brown.
INGREDIENTS
Makes approximately 3 dozen cookies
3 cups all-purpose lour 2 teaspoons salt 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 1/2 cups margarine, sotened 2 cups granulated sugar 2 large eggs 2 cups mashed ripe bananas 2 teaspoons vanilla extract 3 cups quick-cooking oats
Taste of Home – Page 103