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sifted all-purpose flour
butter or margarine
raw quick-cooking oats
Sift flour with salt, baking soda, nutmeg, and cinnamon; set aside
In large bowl, with wooden spoon or portable electric mixer at medium speed, beet butter, sugar and egg until light and fluffy
Beat in bananas and vanilla until smooth
Gradually stir in flour mixture and oats until well combined. Stir in nuts. Refrigerate 30 minutes
Meanwhile, preheat over to 400f. Lightly grease cookie sheets.
Drop batter by rounded teaspoonfuls, 2 inches apart, onto prepared cookie sheets
Bake 12 to 15 minutes, or until golden at 350 degrees. Remove to wire rack; cool.