Ingredients
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3/4 cup Butter Flavor Crisco
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1 cup firmly packed brown sugar
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1 3/4 cups quick oats (not instant or old fashioned)
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1 1/2 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon cinnamon
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1/2 teaspoon baking soda
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1/4 teaspoon nutmeg
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1/2 cup coarsely chopped walnuts
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1/4 cup mashed banana
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1 teaspoon lemon juice
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2 cups confectioners' sugar
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1 large egg
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1 cup mashed ripe banana (2 to 3 medium)
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2 tablespoons Butter Flavor Crisco
Instructions
- Heat oven to 350°F.
- Grease baking sheet; set aside.
- Cream 3/4 cup Crisco and brown sugar in large bowl at medium speed until well blended.
- Beat in egg.
- Add one cup mashed banana.
- Mix until creamy.
- Combine oats, flour, salt, cinnamon, baking soda and nutmeg.
- Stir into creamed mixture.
- Mix in one half cup nuts.
- Drop 2 level measuring tablespoonfuls of dough into a mound to form each cookie.
- Place 2 inches apart on baking sheet.
- Bake for 15-17 minutes.
- Cool one minute on baking sheet.
- Remove to cooling rack.
- Cool Completely.
- For Frosting: Cream 2 tablespoons Crisco, 1/4 cup mashed bananas and lemon juice.
- Add confectioners sugar.
- Beat until smooth.
- Frost cooled cookies.
- Sprinkle with chopped walnuts if desired.