Author: Favorite Recipes of the Purdue Residence Halls
Ingredients
2 cups packed brown sugar
½ cup plus 1 Tablespoon softened butter
2-1/2 cups all-purpose flour
1 teaspoon table salt
¾ teaspoon baking soda
¾ teaspoon cinnamon
¼ teaspoon nutmeg
2 eggs, beaten
3 large ripe bananas, mashed
1 cup old-fashioned rolled oats
¾ cup finely chopped pecans
Instructions
In bowl of electric mixer, cream together brown sugar and butter.
Sift together flour, salt, baking soda, cinnamon, and nutmeg into a large mixing bowl.
Cut in butter mixture to flour mixture using a pastry blender. Stir in beaten eggs, mashed bananas, oats, and nuts until well-blended. Cover bowl and refrigerate at least 1 hour.
Heat oven to 350 degrees F. Drop spoonfuls of dough onto a nonstick baking sheet, or a lightly greased cookie sheet to make about 3-1/2 dozen cookies. These will be smaller cookies, but if you like them little bigger (as my husband does) make 2-1/2 dozen using a cookie scoop.
Bake for 10-12 minutes or until golden around the edges and cookies are done in the middle. Remove from oven and let sit for a minute on the baking sheet before removing to a wire rack to cool completely.
Recipe by The Culinary Cellar at https://theculinarycellar.com/favorite-recipes-of-the-purdue-residence-halls/