Ingredients
Scale
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup (56 g) unsalted butter, room temperature
- 1/2 cup (102 g) vegetable shortening
- 1/2 cup (100 g) granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 cup (225 g) mashed banana
- 1 tablespoon vanilla extract
- 2 cups (160 g) quick-cooking oats
- 1/2 cup (58 g) chopped walnuts
Instructions
- Preheat oven to 400°F and line baking sheet with parchment paper.
- Whisk flour, cinnamon, salt, and baking soda together.
- Beat butter, shortening, and sugars until fluffy.
- Mix in egg, mashed banana, and vanilla extract.
- Add dry ingredients and mix until just combined.
- Fold in oats and walnuts.
- Scoop dough (1 tablespoon each) onto baking sheet.
- Bake 8–10 minutes until lightly browned.
- Cool 5 minutes, then transfer to rack.
Notes
- Swap walnuts with chocolate chips, toffee bits, or caramel bits.
- Store in airtight container up to 1 week.
- Freeze cookies up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking