Vintage Recipes from the Vault: Banana Oatmeal Breakfast Cookies

Introducing my “Vintage Recipes from the Vault” series where I share recipes that have been passed down for many generations. I have found these recipes in an antique recipe box and in vintage cookbooks!

The recipe: Banana Oatmeal Breakfast Cookies

Where I Found It: My Great Aunt Jeanie’s Land O’ Lakes Recipe Box

Circa: the 1960’s or 1970’s

I always remember my great Aunt Jeanie’s holiday parties. She hosted in her large craftsman mansion in the city, and I was always enchanted by their home and her. Unfortunately, she passed away when I was very young. I was honored to receive her recipe box, and it is a treasure trove. Each recipe is like a love note to her family and her craft as a homemaker. These banana oatmeal cookies are no exception. 

Sweet, but not saccharine, these cookies are the kind you can snack on for breakfast. And I do. Believe me. Not to mention, they would make a great lactation snack postpartum (hello! oats!), so these will definitely be on my list of things to prepare as I am nesting! 

These cookies can be made with so many different add-ins. The batch pictured is a pared down version without add-ins, but I have lots of suggestions listed in the recipe (i.e. chocolate chips, raisins, etc). It also originally called for shortening, but I won’t use that ingredient anymore since learning about the dangers of seed oils. Instead, I opted for butter, so just note that change when you see the original recipe card pictured. 

Banana oatmeal Breakfast cookies

Equipment

Stand or hand mixer (I use a stand mixture).

Baking Sheet

Parchment Paper

Ingredients

• 1 1/2 cups sifted flour

• ½ tsp baking soda

• 1 teaspoon salt

• ¼ teaspoon nutmeg

• ¾ teaspoon cinnamon 

• ¾ cups butter

• 1 cup sugar

• 1 egg

• 1 cup mashed bananas (2-3)

• 1 ¾ cups rolled oats

Optional add-ins

• Chocolate chips

• Walnuts

• Raisins

• Dried Cranberries

• Coconut flakes

Instructions

1. Preheat the oven to 400 degrees.

2. Line a baking sheet with parchment paper.

3. Sift together flour, baking soda, salt, and spices.

4. Cream your room temperature butter and sugar together in your mixer until fluffy. When swapping granulated white sugar for brown sugar, make sure it is packed.

5. Add your egg. Mix for one minute.

6. Add banana and rolled oats.

7. Add flour mixture.

8. Using a large spoon or ice cream scoop, portion out cookie dough onto a baking sheet three inches apart. 

9. Place in the oven and bake for 15 minutes or until the edges are golden brown.