Banana Cookies

I made these banana cookies for a second time. Here's the basic recipe, adapted from One Smart Cookie:



Banana Oatmeal Cookies

1/4 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 ripe bananas, mashed
1 large egg
2 tsp vanilla
2 cups oats
1 cup flour
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
1 cup craisins

Beat together butter and sugars in a large bowl. Add bananas, egg and vanilla. Mix together, but not too well -- try to keep the bananas lumpy.

In another large bowl, combine the oats, flour, baking soda, cinnamon and salt.

Stir dry mixture into banana mixture, and add craisins.

Drop generous spoonfuls onto a greased baking sheet, and bake for 10 minutes at 350°F.



Today's variations: Vegetable shortening instead of butter. I used three bananas. One medium egg. Just less than a cup of craisins, and an additional 1/2 cup of fancy Gourmet Warehouse Callebaut Belgian chocolate chips. Also: the bananas I used this time were frozen. Last time I used fresh overripe bananas, and I think that's the way to go for maximum banana flavour.