Ingredients:
- 1/2 cup butter
- 1/2 cup butter flavored shortening
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 small box 3.4 oz instant banana cream pudding mix
- 1 banana smashed
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups rolled oats
INSTRUCTIONS:
Preheat oven to 350°. In a large bowl, cream together the butter, shortening, brown sugar, and white sugar. Beat for 2-3 minutes.
Add the eggs and vanilla and beat for another 1-2 minutes. Add in the pudding mix and banana and mix again.
In a separate bowl, combine the flour, baking soda, cinnamon and salt. Add this mixture to the wet ingredients and mix just until combined. Add in the oats and stir in with a spoon, just until barely combined.
Drop by rounded tablespoonfuls onto prepared cookie sheets (I like to line them with silicone baking mats or parchment paper, but you can lightly grease them instead).
Bake for 9-11 minutes or until the edges just barely begin to turn a light golden brown. Don’t overbake unless you like crispy cookies!
.
