When you're making cookies, a small disher (like a mini ice cream scoop) is perfect for portioning and shaping cookies with a lot less fuss. A larger disher is great for portioning batter for muffins and cupcakes.
Parchment paper is a baker’s best friend. Cookies won’t stick, you won’t ever need to grease your cookie sheets, and cleanup is a lot easier.
Freshly ground nutmeg is much stronger than pre-ground nutmeg that you buy at the grocery store, and the whole nutmegs stay fresh practically forever. You can buy a nutmeg grater or just use a fine Microplane grater to grate the nutmeg. If you use pre-ground nutmeg, you can use up to 1/4 teaspoon. If you're using fresh ground, then just a few swipes on the Microplane grater is plenty.
Banana Pumpkin Oatmeal Cookies
1 1/2 cups sugar
1 overripe mashed banana
canned pumpkin added to banana to make 1 cup
1 tablespoon vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1 cup quick-cooking oats
1 cups chopped walnuts
Cream butter and sugar until fluffy. Beat in egg, banana, pumpkin, and vanilla.
In a separate bowl, combine flour, baking powder, baking soda, salt, nutmeg, cinnamon, and oats. Stir to combine. Add dry ingredients to the wet, and mix well. Add the walnuts and stir to distribute.
While you can bake these cookies the same day, it’s better after being refrigerated overnight, which hydrates the oats.
Preheat the oven to 325 degrees. Use a small disher or two teaspoons to drop the dough onto cookie greased or parchment-lines cookie sheets.
Leave plenty of room between them for them to spread.
Bake at 325 degrees for 20-25 minutes until the cookies are lightly browned. Move cookies to a rack to cool.
This recipe also appeared in the Cayenne Kitchen email newsletter.