The title may be a mouthful to handle, but these cookies go down easily! With a splash of cranberry and hearty oats for fall, these are a new way to use up those counter-ripened bananas!
Banana Oatmeal Cranberry White Chocolate Chip Cookies
1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground Cinnamon
1/4 teaspoon ground nutmeg
3/4 cup butter, softened
1 cup mashed ripe bananas (about 2)
1-3/4 cups quick-cooking oats
3/4 cup (6 ounces) white chocolate chips
3/4 cup chopped cranberries
In a bowl, combine the first six ingredients; beat in butter until mixture resembles coarse crumbs. Add egg, bananas and oats; mix well. Stir in chips and cranberries.
Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks. Yield: 4 dozen