1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) butter, melted and cooled slightly
1 cup firmly packed brown sugar
1 cup mashed really ripe bananas (2 to 3 medium)
1 large egg
1 teaspoon vanilla
2 1/2 cups old-fashioned rolled oats (not instant)
1 cup chopped nuts, optional
1. In a medium size bowl whisk the flour, baking soda, salt, and nutmeg until well blended and set aside.
3. Beat in the mashed bananas, egg, and vanilla, stopping to scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.
4. Stir in the flour mixture with the mixer on low speed or with a wooden spoon just until combined.
5. Stir in the oats and nuts (if using) just until combined.
6. Cover the dough and place in the refrigerator for at least 10 minutes (or up to 6 hours) to firm up. (If the dough is too soft, the cookies will spread too much.)
7. When you are ready to bake the cookies, preheat your oven to 350 degrees. For best results line cookies with silicone liners, or parchment paper. Alternatively, use ungreased cookie sheets.
8. Drop cookie dough by rounded tablespoonfuls onto prepared cookie sheets about 3 inches apart.
9. Bake the cookies until their edges are golden brown, but they are still soft on top, about 15 to 17 minutes.
Remove from the oven and let the cookies rest on cookie sheets for several minutes, then transfer them to a wire rack with a spatula and allow them to cool completely before storing.
Wow oh wow! This cookie turned out great! It is chewy and moist and banana-ey! I can't stop munching it! I will look for more recipe in www.best-ever-cookie-collection.com to try. Meanwhile, this one is a must try!
