| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Baking |
72 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 2/3 |
c |
Butter; or shortening |
| 2 |
|
Eggs |
| 3/4 |
c |
Mashed bananas |
| 1/2 |
ts |
Vanilla |
| 1/2 |
ts |
Lemon juice |
| 1 1/2 |
c |
Rolled oats; * see note |
| 2 |
c |
Flour |
| 3/4 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
c |
Nuts; ** see note |
INSTRUCTIONS
* Do not use instant oats. ** Use pecans, walnuts, or your choice of nuts,
chopped.
Sift flour, soda, baking powder and salt together. Cream together sugar
and shortening. Beat in well beaten eggs. Stir in the vanilla, lemon juice,
and banana.
Add rolled oats and nuts to flour mixture, alternately with banana
mixture, mixing well after each addition. Stir in nuts.
Drop by teaspoonfuls onto greased baking sheet and bake in preheated
350-degree oven 15 to 18 minutes, or until golden.
Makes about 6 dozen cookies.
Recipe By : Jo Anne Merrill
Posted to MC-Recipe Digest V1 #248
Date: Thu, 17 Oct 1996 12:00:36 -0400
From: Eileen & Bob Holze <beck4@asan.com>
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”