We’re baaack! Unfortunately a nasty viral bug laid us both out for awhile. We’re getting better and needed a treat to celebrate our survival. So, this is our version of oatmeal banana cookies, they’re easy on the tummy, and delicious on the tongue.
1 cup unsalted Butter
1 1/2 cups Dark Brown Sugar
1 1/2 to 2 cups mashed Banana (2 to 4 bananas depending on size)
1 teaspoon Vanilla
3 cups old fashioned Oatmeal
1 1/2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 1/2 teaspoons Cinnamon
1/2 teaspoon All Spice
1/2 teaspoon ground Clove
1 cup chopped Pecans
1 11oz package Butterscotch Chips
Preheat your oven to 350 degrees F.
In a mixing bowl combine the butter and brown sugar, cream together until light and fluffy. Add the mashed bananas, egg and vanilla and beat until well combined. Scrape down the edges of the bowl periodically.
In another bowl, combine the oatmeal, flour, baking soda, salt, cinnamon, all spice and clove. Stir until well combined.
Add the dry mixture to the wet ingredients a bit at a time and mix on a low speed or stir with a spoon to combine. Do not over mix.
Add the pecans and butterscotch ships and fold into the cookie dough. The dough will be very soft.
Scoop balls of dough out onto a cookie sheet. (My scoop holds about 1 tablespoon.) Bake 10-12 minutes or until golden brown. Makes between 7 and 8 dozen 2 inch cookies.