Banana oatmeal cookies

By á-39535

cookies

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 cup (1/2 stick) butter, melted and cooled slightly
• 1 cup firmly packed brown sugar
• 1 cup mashed really ripe bananas (2 to 3 medium)
• 1/2 cup unsweetened applesauce
• 1 large egg
• 1 teaspoon vanilla
• 2 1/2 cups old-fashioned rolled oats (not instant)
• 1 cup chopped nuts, optional

Details

Servings 3
Adapted from simple-nourished-living.com

Preparation

Step 1

In a medium size bowl whisk the flour, baking soda, salt, and nutmeg until well blended and set aside.

In a large bowl, beat the butter and sugar with an electric mixer on medium speed until well blended. Beat in the mashed bananas, applesauce, egg, and vanilla, stopping to scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.

Stir in the flour mixture with the mixer on low speed or with a wooden spoon just until combined. Stir in the oats and nuts (if using) just until combined.

Cover the dough and place in the refrigerator for at least 10 minutes (or up to 6 hours) to firm up.

When you are ready to bake the cookies, preheat your oven to 350 degrees. For best results line cookies with silicone liners or parchment paper. Alternatively, you can use ungreased cookie sheets.
Drop cookie dough by rounded tablespoonfuls onto prepared cookie sheets about 3 inches apart. (Because these cookies are low in fat, they are not going to spread out much (or at all) when you bake them. So if you want, flatter cookies, press them down a bit with a spatula or the palm of your hand before baking)

Bake the cookies until their edges are golden brown, but they are still soft on top, about 15 to 17 minutes. Remove from the oven and let the cookies rest on cookie sheets for several minutes, then transfer them to a wire rack with a spatula and allow them to cool completely before storing.