I seem to be on a roll lately. Or maybe I am just focused on Fall harvest cookies. A good friend recommend this recipe, which is from the White Lace Inn, in my home state of Wisconsin. The banana-apple combo makes these both sweet and tart. As usual, I recommend a granny smith or other tart crunchy apple.
Banana Apple Oatmeal “Breakfast” Cookies
Makes about 1 1/2 dozen cookies
1-1/2 cup flour
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
3/4 cup butter
1 cup sugar
1-3/4 cup oatmeal
1 cup mashed bananas (2 or 3 bananas)
1/2 cup walnuts
1 apple grated
Sift together the flour, baking soda, & cinnamon and reserve in a medium bowl.
Cream together the butter, sugar and egg in a separate small bowl.
Blend the creamed butter mixture into the medium bowl with the dry ingredients.
Add the oatmeal, mashed banana, nuts, & grated apple and fold together. This batter is like a muffin batter. Blend until mixed, do not over beat the mixture.
Preheat oven to 400F. Drop a scoop of batter onto a greased baking sheet and bake for about 15 minutes. Cool and store in a plastic container, or cover with a clean dish towel to maintain a more “muffin like” top crust.