3/4 c. butter-flavor Crisco
1 c. firmly packed brown sugar
1 egg
1 c. mashed ripe bananas (2-3 med.)
1 3/4 c. quick oats (not instant or old fashioned)
1 1/2 c. all-purpose flour
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. nutmeg
1/2 c. chopped walnuts

Heat oven to 350 degrees. Grease baking sheet with butter-flavor Crisco; set aside. Cream 3/4 cup Crisco and brown sugar in large bowl at medium speed of electric mixer until well blended. Beat in egg. Add one cup mashed bananas. Mix until cream.

Combine oats, flour, salt, cinnamon, baking soda, and nutmeg. Stir into creamed mixture. Mix in 1/2 cup nuts. Drop 2 level measuring tablespoonfuls of dough into a mound to form each cookie. Place 2-inches apart on baking sheet.

Bake at 350 degrees for 15-17 minutes. Cool one minute on baking sheet. Remove to cooling rack and cool completely.

FROSTING (optional) :
2 tbsp. butter-flavor Crisco
1/4 c. mashed bananas
1 tsp. lemon juice
2 c. confectioners sugar
Finely chopped walnuts (optional)

Cream Crisco, bananas, and lemon juice. Add confectioners sugar and beat until smooth. Frost cooled cookies and sprinkle with nuts. Yield 5 dozen 2-inch cookies.