Yield: 1 Servings
|¾ cup||Solid vegetable shortening|
|1 cup||Firmly packed light brown sugar|
|1½ cup||All-purpose flour|
|½ teaspoon||Baking soda|
|1 teaspoon||Ground cinnamon|
|¼ teaspoon||Ground nutmeg|
|½ cup||Coarsely chopped walnuts|
|½ cup||Semisweet chocolate morsels; (plain or mint flavored)|
|½ cup||Shredded coconut|
|½ cup||Raisins dredged in 1 tablespoon all-purpose flour|
|1 cup||Masked ripe bananas; (2 or 3)|
|1¾ cup||Quick-cooking rolled oats; uncooked|
"These cookies can be frozen or stored in the pantry. They are not fragile and withstand the rigors of shipping." Submitted by Suzy-Q Lewis
In a large mixing bowl with an electric mixer, beat together shortening and brown sugar. Add egg and contnue beating until ingredients are well blended.
Sift together flour, baking soda, salt, cinnamon and nutmeg. Add flour mixture to shortening mixture, stirring to keep batter well blended. Add walnuts, chocolate morsels, coconut, raisins and bananas; mix well.
Gradually stir in oats, mixing well.
Drop dough from end of teaspoon onto lightly greased baking sheets. Bake in a preheated 375 deg oven 12 minutes or until done.
TIP: To save time spent baking, drop batter on cookie sheet lined with heavy-duty aluminum fo8il. When done and slightly cooled, cookies will "peel" off the foil. Liner can be used again, or having two or three foil liners ready with cookie batches for baking will hasten the baking time considerably.
Posted to Bakery-Shoppe Digest V1 #462 by "Pollywog" <hlewis@...> on Dec 20, 1997