The frosting here is totally optional, in my opinion. The cookies, unadorned, are lovely and sweet and crunchy and almost kinda good for you. The frosting takes them up a notch, both in sweetness and in banana-y goodness.
¾ C butter
1 C brown sugar
1 C mashed ripe bananas (2 to 3 medium)
1½ C flour (half whole wheat works nicely here)
1 tsp salt
½ tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
1¾ C quick oats
½ C coarsely chopped walnuts
2 T butter
¼ C mashed ripe banana
1 tsp lemon juice
2 C confectioners' sugar
finely chopped walnuts (optional)
Heat oven to 350°. Grease baking sheets.
Combine butter and brown sugar until well blended. Beat in egg and bananas.
Combine flour, salt, baking soda and spices in medium bowl. Mix into butter mixture. Stir in oats and nuts.
Drop 2 level tablespoons of dough into a mound for each cookie. Bake 350° 14-17 minutes or until set. Cool 1 minute on sheet, then cool completely on rack.
For frosting, combine 2 T butter, ¼ C bananas and lemon juice in medium bowl. Beat well. Add confectioners' sugar, 1 cup at a time. Beat at low speed after each addition until well blended. Frost cooled cookies. Sprinkle with chopped nuts, if desired.
Makes 2-3 dozen cookies
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