Grandma Moore'S Oatmeal Cookies
Chewy oatmeal cookies infused with ripe bananas and warm spices, complemented by crunchy English walnuts, perfect for satisfying sweet cravings and suitable for all ages.
Ingredients
Instructions
- Sift together flour, soda, salt, nutmeg, and cinnamon.
- Beat shortening and sugar until fluffy.
- Add egg; beat well.
- Add vanilla. Alternate adding dry ingredients and mashed bananas, mixing well.
- Fold in chopped English walnuts.
- Drop by teaspoonfuls onto greased cookie sheet.
- Bake in a 400°F oven for 15 minutes.
Tips & Substitutions
For a richer flavor, you can substitute half of the shortening with butter. If you don’t have walnuts, pecans or even chocolate chips can be great alternatives. Be careful not to overmix after adding the dry ingredients to keep the cookies tender. If using very ripe bananas, they will add more sweetness, so you might consider reducing the sugar slightly.
Serving Suggestions
These oatmeal cookies are delightful on their own but pair wonderfully with a glass of cold milk or a hot cup of coffee. For a special treat, serve them alongside a scoop of vanilla ice cream or drizzle with melted chocolate. They also make a great addition to a dessert platter featuring items like Hornberger'S Fudge or Pumpkin Gooey Butter Cake.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze the cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag. To reheat, simply warm them in a preheated oven at 350°F for about 5-7 minutes for that freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Moore'S Oatmeal Cookies contains roughly 245 calories, with 4g protein, 26g carbohydrates, and 15g fat. It is a good source of dietary fiber (12% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the cookies may turn out denser. Start with a 50-50 mix with all-purpose flour to maintain some lightness. Adjust the liquid slightly if the dough feels too dry.
What can I use instead of bananas if I don’t have any?
If you don’t have bananas, you can use unsweetened applesauce as a substitute. Use the same amount, and it will keep the cookies moist. Alternatively, you could use pumpkin puree for a different flavor profile, which is also popular in American recipes.
How do I know when the cookies are done baking?
Cookies are generally done when they are golden around the edges but still soft in the center. They will continue to cook slightly after being removed from the oven, so it's better to take them out a minute or two early if you prefer a chewier texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).