A newly created incredible cookie that's a synch to prepare and is now my husband's favorite.
What a great method in which to use the ever-infamous ripe bananas,
especially when you have a 'banana lover' in house like my hubby is
so we always have a never-ending supply!
Yields: Appx. 4 doz.
Prep: 20 Mins.
Bake: 14 to 16 Mins.
3/4 cup shortening (I use Crisco), room temp
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg
2 medium-size ripe bananas, fully mashed (1 cup mashed)
1 teaspoon bourbon-vanilla extract (or regular)
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder (or regular)
1/4 teaspoon table salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1-3/4 cups quick cooking oatmeal
1/2 cup craisins (or raisins), chopped to your desired fineness
Preheat oven to 350F. Place aside a baking sheet topped with a silpat liner or parchment paper.
In the bowl of a stand mixer with the paddle attachment, cream together shortening and both sugars; beating until light and airy. Add the egg, mashed bananas and bourbon-vanilla/regular; mix to combine.
Place a sieve over the mixing bowl; add the flour, baking soda and powder, salt, cinnamon and nutmeg. Sift over wet ingredients. Turn on mixer to #3 just until all ingredients are combined (do not over mix).
Add the oatmeal and raisins; turn on mixer just to incorporate. Scrape bowl using a spatula to ensure all ingredients are fully combined. Cover bowl with plastic wrap and let cookie dough rest 15 minutes.
Use a mini-scoop (2-teaspoon measure) to drop cookie dough mounds onto prepared baking sheet. Bake for 14-16 minutes (turning half way), just until edges began to brown. Cool cookies 1 minute on lined baking sheet, then completely on a wire rack. Store cooled cookies in an airtight container. ~ Enjoy!