The Thrifted Kitchen :: Banana Oatmeal Cookies
As promised, today's post is a continuation of my "cleaning out the fridge" baking spree. I had three bananas left after making that coconana bread from a couple days ago, so last night, in between packing for our trip to Austin and a million other things, I baked a batch of banana oatmeal cookies, courtesy of one of my favorite vintage recipe pamphlets: New Tempting Ways to Serve Bananas, published by the Fruit Dispatch Company in 1939 (yes, that's right, that banana is serving other bananas and winking at you).
As I skimmed through the ingredients list, I saw my old friend shortening in there and, having learned from previous vintage recipes where a lack of butter makes things a little too light and fluffy (and a bit dry), I decided to use 1/2 cup butter and 1/4 cup shortening instead, and I think that little substitution really paid off. The cookies were buttery and soft, but without being too heavy.
I also only had 1/4 cup of nut meats, so I added a 1/4 cup of semi-sweet chocolate chips to make up the difference. Afterward, that bag of barely used chocolate chips just sat on the counter looking sad, so I dumped it into my double boiler and, once melted, gave a majority of the cookies a good dunk because, well, why the heck not? Plus, it's Friday; it's time to treat ourselves. Then, come Sunday, we can all just run some extra strides on the treadmill. :)
Lastly, the original recipes yields 3 1/2 dozen teaspoon-size cookies. I, however, turned that 42 into 14 by grabbing my cupcake scooper and plopping six big boys on a cookie sheet at a time. I've always loved bigger cookies, partly because you get your fill from one, but mostly because I just don't have the patience to put six batches of cookies in and out of the oven. Luckily, with this banana recipe, size really doesn't matter. ;-)
And on that note, dear ones, have a wonderful weekend!
Banana Oatmeal Cookies
Courtesy of New Tempting Ways to Serve Bananas (1939)
Yields 3 1/2 dozen small cookies, or 14 giant ones
1 1/2 cups sifted flour
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
3/4 cup shortening
1 cup sugar
1 cup mashed bananas (2-3 bananas)
1 3/4 cups rolled oats
1/2 cup chopped nut meats
Sift together flour, soda, salt and spices. Beat shortening until creamy. Add sugar gradually and continue beating until light and fluffy. Add egg and beat well. Add bananas, rolled oats and nut meats and mix thoroughly. Add flour mixture and blend. Drop by teaspoonfuls onto ungreased cooky (yes, they spelled it that way) pans about 1 1/2 inches apart (or six to a sheet if you're making big ones). Bake in a moderately hot oven (400 degrees) about 15 minutes or until cookies are done. Remove baked cookies from pan at once.