1 c. shortening
1 1/2 c. sugar
2 eggs
1/2 c. sour dough starter
2 c. flour
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 c. mashed ripe bananas
2 c. rolled oats
1/2 c. chopped walnuts or pecans, if desired
1 c. raisins, if desired

Grease a large baking sheet; set aside. Preheat oven to 375 degrees.

In a large bowl, cream shortening and sugar. Beat in eggs until fluffy. Stir in sourdough starter; set aside.

In a medium bowl, stir together flour, baking soda, salt, cinnamon and nutmeg. Stir into sour dough mixture. Stir in bananas until blended. Stir in rolled oats. Stir in nuts and raisins, if desired.

Drop by rounded teaspoonfuls 2 inches apart onto prepared baking sheets. Dip blade of table knife or small metal spatula in water and use to flatten dough mounds. Bake in preheated oven 15 minutes or until golden brown. Remove from baking sheet. Cool on rack. Clean and grease sheet before baking more cookies. Makes 60 to 70 cookies.