3/4 c Shortening
1/2 c Granulated sugar
1/2 c Packed brown sugar
2 Eggs
1 ts Vanilla
1 c Mashed banana
2 c Quick cooking rolled oats
1 c Flour
1 c Instant nonfat dry milk
-powder 1 c Walnuts; chopped
1/2 c Shredded coconut (optional)
1/2 ts Salt
1 ts Baking powder
1/2 ts Baking soda
This is a good cookie recipe to use up those over ripe bananas. It was printed in Women’s Day magazine in 1976 as an “On the Go Breakfast” but it’s good anytime of day. Cream first 5 ingredients until fluffy; stir in banana; set aside.Mix rest of ingredients and stir into banana mixture.Drop by tablespoons on greased cookie sheets; spread in 3 inch rounds about 1/2 inch thick. Bake at 350 for 14 min or until springs back when touched. Enjoy! Gayle FROM: ROBERT BITTERS (VBAJ46B) —–