Ingredients
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, room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (110 g) light brown sugar, packed
1 large egg, room temperature
1 cup (225 g) mashed banana, about 2 bananas
1 tablespoon vanilla extract
2 cups (160 g) quick-cooking oats
1/2 cup (58 g) chopped walnuts
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Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat; set aside.
Whisk the flour, cinnamon, salt, and baking soda together in a large bowl. Set aside.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, shortening, granulated sugar, and brown sugar together on high speed until fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
Beat in the egg, banana, and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
Add the flour mixture and mix until just combined. Take care not to over mix.
Using a silicone spatula, gently fold in the oats and walnuts until just incorporated. The dough will be soft.
Scoop cookie dough, about 1 tablespoon of dough per cookie, and place 2 inches apart on the prepares baking sheet. Bake for 1-10 minutes or until lightly browned on the sides.
Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Make ahead tip
The cookies will keep for up to 1 week stored in an airtight container in the refrigerator.
Cookies can be frozen for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
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