I just got a cookbook packed with Swiss recipes, so we’ll be back with lots of Swiss cooking as we continue to pursue Ken’s relatives–mostly Ohio Swiss and German farmers. The book is out of print, but I got a used copy through Amazon. The Swiss Cookbook by Nika Standen Hazelton, published in 1967.
Meanwhile, I want to share my family’s number one favorite cookie. Usually, I’m talking about recipes that might have been made by our ancestors, or recipes handed down from my mother or my grandmother or other relative. This recipe went the other direction. Mother liked the banana oatmeal cookie so much that she copied my recipe.
Oatmeal Nugget Cookie is a banana oatmeal cookie but with a little bit of everything else you love in a cookie. If you want an oatmeal cookie, a chocolate chip cookie, a cookie that reminds you of banana bread, here’s your cookie.
I’ve been making these so long that I cannot remember where I first got the recipe. Sometimes it seems that the main reason to buy bananas is to have some leftovers for these cookies. Feel free to add or subtract ingredients as you please.
Just for kicks, I tried them with Cup4Cup™ wheat flour substitute and it worked fine, so you can feel free to serve them to people with gluten sensitivity. They do not have a lot of sugar, and other than the fact that there’s quite a bit of butter, you can pretend they are totally healthy.