One of the best things to come out of my writing this blog has been a connection to all the people in my life who truly love to cook . Joy is one of those people, she has been a loyal subscriber and has supported me since I started this blog. She also has wonderful recipes that she’s willing to share . This recipe was sent to me on the heels of Hurricane Sandy. Joy was going to make them for me but then Hurricane Sandy hit and she had no power etc. I decided to make these for my family since they are coming to me for dinner this Sunday night. I will make ahead and freeze them. Joy says they are so good she eats them right out of the freezer! My plan is to make a few days ahead and serve for dessert. I must do something with the rotten bananas and I want to do something new! Thanks again to Joy for your endless support and recipes. I know Joel will love them.
3/4 cup granulated sugar
3/4 cup shortening ( Crisco)
2 over ripe bananas, mashed
1 large egg ( room temperature always best for baking)
1 teaspoon pure vanilla extract
2 1/4 cup rolled oats
1 cup whole wheat flour
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 cup semi-sweet chocolate chips ( app. 1/2 of the 12 ounce bag)
Preheat oven to 350 degrees
In a large mixing bowl cream sugar and shortening until light and fluffy. ( Electric Mixer like Kitchen Aid with paddle attachment) Mix in bananas and egg and mix well, scraping down the sides of the bowl. Mix in vanilla . In a separate bowl combine oats, flour, baking soda, cinnamon, salt , nutmeg and chips. Mix until thoroughly combined. Add wet ingredients and mix until combined. It will be a wet cookie dough. Using a small ice cream scooper or spoon to spoon dough on to greased cookie sheets ( I use Silpat on my cookie sheets, they make it oh so easy) make sure they are even proportions. If not even sized they will not cook at the same time, this is very important. So whatever size you prefer just make them all the same. Bake until golden brown about 30 – 40 minutes. Joy likes them well done so she usually cooks for 40 minutes. When baking on 2 sheets swap the sheets halfway through the cooking so they cook evenly. Great to freeze!
* I only cooked for about 30 minutes, I would set timer for 40 and check them at 30 minutes depending on the size of your cookies.