This is an old recipe I got out of an old cookie cookbook that belonged to my grandmother.
They stay nice and soft. When storing them, you may want to put a paper towel in between layers so they don’t stick together.
You will need a large mixing bowl.
You will need a tablespoon size cookie scoop or spoon for dropping the dough onto the baking sheets.
Three cookie sheets are good. If you use less, you may need to let the cookie sheets cool down in between batches.
Preheat your oven to 400 degrees Fahrenheit/200 Celsius
1-1/2 cups flour
1-3/4 cup oats
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 teaspoon vanilla extract
3/4 cup butter OR coconut oil OR shortening, softened
1 cup mashed banana
1/2 cup chopped nuts (optional)
In one bowl, mix the flour, oats, cinnamon, nutmeg, salt, sugar, and baking soda.
Add the butter, egg, banana, and vanilla extract. Mix it well and add the nuts, if you are using.
Drop the dough by cookie scoop or spoon onto cookie sheets.
Bake for 12 minutes in the preheated oven.
They may sound like they are still cooking. If so, touch the top of one or two to see if they are firm, but soft.
Take out of the oven and immediately remove them to a rack to cool.
Using a tablespoon size cookie scoop, I got 3 dozen nice sized cookies.