These cookies are soft, moist and stay that way for several days when stored in a covered container. The original recipe called for raisins, but chocolate chips are a great substitute.
1 c. shortening
1 c. sugar
1/4 c. honey
2 eggs
2 c. flour
3 c. oats
1 tsp. salt
1 tsp. baking soda
3 smashed ripe bananas
1 c. chocolate chips
2 c. butterscotch chips (optional) - if you omit them, add more chocolate chips
Cream shortening, sugar and honey Add eggs and bananas. Combine the flour, soda and salt. Add to creamed mixture. Stir in the oatmeal, then the chocolate and butterscotch chips. Stir until just combined. Drop by spoonfuls onto lightly greased cookie sheet. Bake at 375 for about 12 minutes or until lightly browned.
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