Oatmeal cookies are a favorite of mine. Yes, I've already found a recipe to make them gluten-free for my husband. This recipe, however, is not gluten-free so everyone with a bag of flour in their cupboard, this one is for you. I plan to make them for Christmas if not sooner . . . much sooner! I may even experiment and see if I can come up with a reasonable replica gluten-free.
Cinnamon-Oatmeal-Banana Cookies
1 cup softened butter
1 cup granulated
sugar
1 cup brown sugar
2 eggs
2 cup pureed bananas
2 teaspoons
vanilla
2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of
cloves
2 cups quick-cooking oatmeal
2 cups all-purpose flour
1 teaspoon
baking powder
1 cup toasted and chopped walnuts
Preheat oven to 350
degrees. Line baking sheets with parchment paper.
Cream butter, sugar,
brown sugar, and eggs in a large mixing bowl, mixing well.
Add bananas,
vanilla, spices, oats, flour and baking powder. Beat in to
incorporate. Stir
in the walnuts.
Drop by rounded teaspoonfuls of dough onto prepared
baking sheets about an inch
apart to all room for spreading. Bake for 10-12
minutes or until set and golden
around the edges.
For an extra punch,
you can drizzle with lemon icing or dust with powdered
sugar.
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