Imagine a soft oatmeal, chocolate-chip cookie with added spice and bananas and that pretty much sums up these Banana Nugget Cookies.
Not content with limiting myself to my Northern Irish retro recipe books, this is from an American community cookbook that I picked up at a used book stall last year. It’s a very similar format to my other community books, with recipes contributed by a variety of people. And there are several traybake recipes, as well as cookies, pies and cakes, so you can expect to see occasional American influences on the blog in the future.
As cookie recipes go this is very straightforward. There’s not even any creaming involved, just rub the fat into the flour and mix in everything else.
A perfect recipe for using up those overripe bananas that are sitting in your fruit bowl. Using a medium-sized cookie scoop, I got 24 cookies from this recipe. They spread a little as they are baking, but I didn’t flatten them at all before putting them in the oven and I like the domed look they have when they’re done.
As it’s an American recipe, all the ingredients were listed in cups but I weighed everything as I went along and have provided metric and imperial measurements as well. The recipe also used shortening as the fat for these cookies, so I followed the directions. But you could also use butter.
1.5 cups/6oz/175g all-purpose flour (plain flour)
1 cup/6oz/175g sugar
0.5 tsp baking soda
1 tsp salt
0.25 tsp nutmeg
0.75 tsp cinnamon
0.25 cup/2oz/55g shortening
1 egg, beaten
2-3 ripe, mashed bananas (about 1 cup)
1.75 cups/6oz/175g quick-cook oats
1 cup/4oz/110g chocolate chips
- Preheat oven to 350F/180C.
- Sift the flour and baking soda into a bowl.
- Rub in the shortening.
- Add the rest of the dry ingredients. Then the egg and banana and mix until blended.
- Scoop onto a lined baking sheet, leaving some room for the cookies to spread.
- Bake for around 15 minutes or until golden.
- Remove to a wire rack to cool (although they taste great while still warm!)
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