Today was one of those days where the baking was not coming easy. Viv and Kai Fehry were arguing and baby is having a bad round of eczema. I tried to put some new cream on her and it must have burned terribly because she had the most piercing mournful scream. So we are baking in between time outs, frequent checks on baby, and finally bouncing a screaming baby on my hip - not our best moments, but moments together!
Here is Kai insisting on unwrapping the butter, Viv is not visible but on the side crying because she is the cookie boss today and she wanted to unwrap the butter
Here is Viv, taunting Kai because SHE gets to add the oatmeal NOT him, Kai is not visible but balling his fists and aiming for Viv's arm.
I had to run in to give the baby her binkie, all appears good until I take this photo and notice that that silver canister on the flower arrangement in the background is actually the oatmeal container...UG!
This is seconds before I stick my hand into the mixer to take a taste at the same moment Kai turns the mixer on HIGH! Ouch! but not as bad as I thought it would be. I've always told the kids that their fingers would get cut off. Now they know that is not true and they also know a few new exclamation point words!
Here is Viv innocently making a cooking ball for the cookie pan. Ran to check on baby, she is very upset so we decide she can bounce on my hip. I didn't get a pic of this but in the mean time they decided to make a giant cookie so the entire batch of batter was on the pan in a HUGE ball.
All and all these cookies were actually great. A quick and easy way to use up too ripe bananas. Will I ever make these again? Not sure I have the energy!
Banana Oatmeal Cookies III
Ingredients:
1 1/2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon 3/4 cup shortening
1 egg, beaten
1 cup mashed ripe bananas
1 3/4 cups rolled oats
1/2 cup chopped walnuts
Directions:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. In a large bowl, stir together the flour, sugar, baking soda, salt, cinnamon and nutmeg. Cut in shortening until almost no lumps remain. Stir in the egg and bananas; mix well. Finally, stir in the oats and walnuts. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven, or until edges are browned. Remove from pans immediately to cool on wire racks.
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 9/22/2010
Yummy! We subbed a stick of butter for the shortening and cooked at a lower temp. They came out soft on the inside like muffin tops.
ReplyDeleteThanks, Flour Fehries! We seem to always have brown bananas mouldering on our counter, and this is a fun new way to use them.