Eat up 'em up pretty quick or refrigerate them though - I'm not too sure how well they will hold up on the countertop. Just treat 'em like you would banana bread.
Anyway, these are super soft coming out of the oven so I do highly recommend using parchment paper cuz otherwise they tend to want to stick, yes, even to non-stick cookie sheets. Let them cool on the parchment paper long enough to firm up a bit before transferring them onto a cooling rack to cool completely. Once they are fully cooled, they'll firm up a bit, but expect a softer, more cake-like cookie from this recipe. (And there's another one of those 70s dishes again! Groovy.)
Banana Oatmeal Chocolate Chip Cookies
From the Kitchen of Deep South Dish
1 egg, beaten
3 ripe bananas, mashed
1-1/2 cups of White Lily all purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1-3/4 cup Quaker Old Fashioned oatmeal
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup Crisco shortening
1/2 cup of chocolate chips
Preheat oven to 400 degrees. In a small bowl, beat the egg and banana together. In a mixing bowl, whisk together the flour, baking soda, and salt; add the oatmeal, sugar, cinnamon, nutmeg and turn on the mixer. Add the egg and banana mixture and mix. Beat in the shortening. Remove from the mixer and stir in the chocolate chips. Using a small or medium cookie scoop, scoop dough onto parchment paper on a cookie sheet and bake at 400 degrees for 12 to 15 minutes. Store in refrigerator.
Makes about 4 dozen.
Click here for the basic Hot Chocolate recipe, or try some rich and decadent Italian Hot Chocolate.
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Adapted from Betty Crocker's Cooky Book 1963
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