Banana Oatmeal Cookies

Ah, the sun. The nice, bright weather has gotten me outside almost everyday, walking, running (not really because it’s WAY too hot out-I’m a fall person!), biking, volleyball-ing (smite me for using incorrect words), and swimming! Plus, Mirielle Guiliano’s book French Women Don’t Get Fat has further inspired me to eat real, seasonal foods in moderation. I feel great!

On the downside, I haven’t posted in so long. Things have started happening, like schoolwork, food FAILS, and just plain laziness. But hey, you can’t have good times without the bad (and slightly discouraging). But I don’t really care because the next month is going to be AMAZING!

It’s memorial weekend, so we have Monday and Tuesday off from school. Then there’s the Spanish fiesta, the Six Flags band trip, The Hershey sleepaway trip, the Broadway trip, and then…8th grade’s over! Then the day right after the last day of school I’m off on a Caribbean cruise. Life can treat you well like that :).

Now, in an attempt to connect the cookies to what I’m talking about, I’ll say that these cookies are as glowy as the sun. Not really. But there’s not much to say about these cookies. The bananas make them soft and sweet, and they are aromatic little things. It was my first time working with Crisco shortening! Up until now, I’ve managed to avoid it by using butter, because frankly, the white stuff scares me. And if you take a look at the nutrition facts, that’s a whole ‘nother story. But I did it, and it truly did make the cookies worthwhile!

You can get the recipe here.

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