Recipe courtesy of Kelsey Nixon
Episode: Sunday Dinner
Print
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
24 cookies
Level:
Easy
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
24 cookies
Level:
Easy

Ingredients

  • 1 cup granulated sugar
  • 3/4 cup shortening
  • 2 overripe bananas, mashed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups rolled oats
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup milk chocolate chips (about half a 12-ounce bag)

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

In a large mixing bowl, cream together the sugar and shortening until light and fluffy. Mix in the bananas and egg and mix well, scraping down the sides of the bowl. Mix in the vanilla.

In a separate large mixing bowl, combine the rolled oats, flour, baking soda, cinnamon, salt and nutmeg. Mix until thoroughly combined.

Add the wet ingredients to the dry ingredients and mix just until combined. It will be a wet cookie dough. Stir in the chocolate chips.

Using a 2 spoons or an ice cream scoop is a great way to portion cookies with wetter doughs like this one. Portion cookies out using overflowing tablespoonfuls on 2 ungreased cookie sheets, 12 cookies per sheet. Bake just until golden brown, 20 to 25 minutes. After 10 minutes, turn and swap the cookie sheets on each rack for even cooking. Cool on a wire rack.

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Step-by-step photos

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