Page 122 - 2019TOHCookbook

LEBLANC | MILLIS, MA | MAKES 20 COOKIES
This cookie recipe not only makes good use of very ripe bananas, it creates a cook- ie, which is as good frozen, as it is fresh. This cookie also travels well for sending through the mail or enjoying on a car trip.
INGREDIENTS
1 cup sugar
1 egg
1 tsp. salt
1⁄2 tsp. baking soda 1⁄4 tsp. nutmeg
3⁄4 tsp. cinnamon
1 cup mashed bananas
3⁄4 cup butter(melted)
1 1⁄2 cups flour
1 3⁄4 cups oatmeal flakes
1 package of chocolate chips or butterscotch chips (6 oz. for healthy or 8-12 oz. for sweet cookies)
INSTRUCTIONS
1. Preheat oven to 350˚ F..
2. Mix the sugar, egg, salt, baking soda, nutmeg, and cinnamon together and set aside.
3. Melt butter over low heat.
4. Mash 2 ripe bananas with a fork until they become a paste of sorts. Add the mixture of egg, spices, etc. to the bananas as well as the melted butter and mix thoroughly together.
5. Add the flour and then the oatmeal, adding more flour if needed to make a wet but not soupy mixture. Then add the package of chocolate or butterscotch chips to the batter, making certain to disperse the chips throughout the batter.
6. Scoop out rounded clumps of the mixture onto a baking sheet leaving room between the clumps for the batter to expand.
7. Bake approximately 15 minutes, looking for a slight browning on the top of the cookies and a firm feel when you press gently on top of the cookie.
8. Take cookies out of the oven; allow cooling, before storing in a container or freezing and enjoying as a frozen banana sweet treat.
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BANANA NUGGET COOKIES