08:33 AM

Oatmeal Banana Cookies

This recipe was shared from my dear friend Jemela in Ohio who I adore. These oatmeal banana cookies are always a hit with everyone, and a little unique, instead of banana bread. They are a great way to use overripe bananas and they freeze very well. Just put a piece of parchment paper between them and pull them out when you need to take something to a party. 

--Diana Gerdes, Gainesville 

Ingredients for Cookies:

1 egg
¾ cup sugar
½ cup butter 
2 ripe bananas
2 cups quick oats
½ tsp. cinnamon
1 tsp. baking soda
½ tsp. salt
1 cup all-purpose flour

Ingredients for frosting: 

4 oz. cream cheese (softened)
2 tbs. butter (softened)
1 tsp. pure vanilla 
1 ½ cup powered sugar 

Directions for cookies:

Preheat oven to 375 degrees. Add in order and beat with an electric mixer between each ingredient: egg, sugar, butter, bananas, oats, cinnamon, baking soda, salt and flour. Mix well. Drop by spoonfuls on a parchment-lined cookie sheet or one sprayed with cooking 
spray. Bake at 375 degrees for 10 minutes. While cookies 
cool, make frosting.

Directions for frosting: 

In a bowl, add ingredients and beat until fluffy. Allow cookies to cool. Add frosting to cookies and store in refrigerator. For a modification, top each cookie with a roasted pecan.