Banana Nougat (or Nugget) Cookies

Courtesy of Mrs. Graupman and her son Paul

Preheat the oven to 400 degrees

3/4 C shortening
1 egg, beaten
1 C mashed bananas (approximately 2½ to 3)
1 1/2 C flour (whole wheat works well)
1 C sugar (white or brown)
1/2 t baking soda
1 t salt
1/4 t nutmeg
1/4 t cinnamon
1 3/4 C oats (quick or quick 1 minute oats)
1/2 pkg mini chocolate chips (more or less – it’s up to you)

Beat shortening, egg, and bananas in a mixer until well blended. In another bowl stir together the flour, sugar, soda, salt, nutmeg, and cinnamon then add that to the ingredients in the mixer. Blend in oats
and chocolate chips until just combined.

Place rounded tablespoons of dough about 2 inches apart on a cookie sheet and bake for 10 – 15 minutes (I get best results at 400degrees at 9 to 11 minutes. You can bake at 350 degrees
if they bake too quickly at 400 degrees). Watch carefully for the first couple batches because they burn easily on their bottoms. When the bottoms start to brown, they are done. Cool on a wire rack and store
in an airtight container. Both the dough and the cookies freeze well and will keep in the airtight container for several days.

These are a family favorite shared by Mrs. Graupman. I gave you both names of these cookies because there is some controversy as to which is correct. Call them what you will.