These are one of my absolute favorite cookies of all time! They are soft and delicious and are perfect for those browning bananas!
\My grandma’s cookbook really does have some of THE BEST recipes in it. She gives each grandchild two of her cookbooks when they graduate high school to help them get started on their own. One of these cookbooks is dedicated purely to desserts, the other is for everything else!
I have treasured these two cookbooks over the past years. I have it on my bucket list to try at least every single recipe in these cookbooks at some point my life time (I still have a LONG way to go! haha!)
I remember as a little girl, my grandma and I would always make these cookies together regularly…probably because she knew how much I loved them! It is also an awesome way to use up brown bananas!
I changed her recipe up just a bit to replace the shortening with butter and because of that changed a few of the steps around.
I promise these will be a huge hit! They are so soft and taste like banana bread in cookie form! This is a must try!
- 3/4 cup butter softened
- 1 cup sugar
- 1 egg
- 2 banana mashed
- 1 2/3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 3/4 teaspoon cinnamon
- 1 3/4 cup quick oats
- 1/2 cup butter softened
- 3 Tablespoons milk
- 2 teaspoons vanilla
- 16 ounces powdered sugar
- Preheat oven to 400 degrees F.
- In a large bowl, cream butter and sugar together until smooth and creamy.
- Add egg and beat until well incorporated.
- Add mashed bananas and beat until well incorporated.
- Sift dry ingredients together and to batter and beat until well incorporated.
- Spoon drops onto cookie sheet and bake at 400 degrees F for 8-10 minutes.
- Let cool on cooling rack before frosting.
- In a large bowl, cream butter.
- Add remaining ingredients and beat until smooth. You can add more milk or powdered sugar to get it to the consistency you want it.
- Frost banana cookies and enjoy!