Like a bite-sized morsel o’ lightly toasted banana bread.
We scored some pretty fantastic black walnuts at the farmer’s market in Madison a while back, and they got us to talking about what to do with them. I told Rich how my mom would bring tins of them back from her parents’ farm in Virginia, and would add them to everything from brownies and pound cake to banana bread. My mention of banana bread brought back memories of these cookies from Rich’s grandmother.
A quick search of da Google, followed by an email to Rich’s mom, got us a close copy and then the actual recipe. Rich’s mom thinks a dab of cream cheese frosting wouldn’t do any harm here, and I have to say I would agree – but these are also quite nice as they are. Using the teaspoon drop measure, this recipe yielded 80 cookies, so you’ll easily have enough to share, should you so choose.
INGREDIENTS
•1-1/2 cup flour
•
1/2 tsp baking soda
•1 tsp salt
•1/4 tsp nutmeg
•3/4 tsp cinnamon
•1 cup sugar
•3/4 cup shortening – I took the age of the recipe and the source (Mimmy) into account and figured that she would have probably used Crisco, or something like it, so that’s what I used
•1 egg, well beaten
•1 cup mashed bananas (approximately two)
•1-3/4 cup rolled quick oats
•1/2 cup nuts – Rich’s mom told us that Mimmy used whatever she had, but preferred black walnuts. We agree
Heat oven to 400º.
Sift together flour, sugar, soda, salt, nutmeg, & cinnamon into mixing bowl.
Cut shortening into dry ingredients until mixture is texture of fine meal. I did this in the stand mixer with the paddle attachment. Started the sucker on low speed, walked 
across the street to pick up the mail, and voila! Fine meal upon my return.
Add egg, bananas, rolled oats, & nuts. Beat until thoroughly blended.
Drop by tsp about 1 1/2″ apart onto very lightly greased cookie sheet. I used parchment paper. These cookies aren’t spreaders, so I got 16 comfortably on each baking sheet.
Here’s where I have to disagree with the recipe. It calls for twelve to sixteen minutes to bake at 400º; and I found ours well and truly done at 8-1/2 minutes. Our oven tends to run hot, so I compensate by lowering the recommended temperature of any recipe I use it for by 25º. I would suggest you watch your first batch closely and proceed on your own time. Oh, and if you’d like to buy me a new, more accurate oven; well, my birthday IS coming, and I happen to have suggestions 😉
Remove from cookie sheet immediately and cool on a rack.
Bring on the milk…