Prep: 30 minutes
Bake: 10-12 minutes
Oven: 375 degrees
Makes a gross of cookies, give or take a dozen
*Chef's note: You're going to need a big bowl for this. Like huge. If you're lucky enough to have a Bosch (covet covet covet), you'll need to use cookie paddles or switch the wire beaters out for a bread hook near the end. Yeah. It's that hardcore.*
2 tsp vanilla
2 eggs
2 cups mashed ripe bananas (the kind that are a little mushy and almost completely brown)
3/4 cup margarine
3/4 cup butter
2 cups sugar
3 cups flour
1 tsp baking SODA
2 tsp salt
1/2 tsp nutmeg
1 1/2 tsp cinnamon
3 1/2 cups rolled oats (not quick oats)
2 cups chocolate chips (but more won’t hurt)
2 cups chopped nuts
Blend the vanilla, eggs, and bananas together until smooth but not foamy. Set aside.
Cream the butter and margarine together. Cream in sugar. Add dry ingredients and mix thoroughly. Add the banana mixture and blend again. Add oats and mix well. Add chocolate and nuts last.
Drop by teaspoonfuls about 1 1/2 inches apart on a greased cookie sheet. Bake at 375 degrees for about 10 to 12 minutes or until lightly browned.
These cookies can be baked right after they are mixed, but they’re better if you refrigerate the batter overnight. They are also very tasty when frozen. :) And you can eat about 4 in a row before you start feeling sick.
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