oatmeal banana pecan cookies

Happy Friday! Today, I am mentally preparing myself to participate in the Atlanta Metro Dash. That is the least I can do since I haven't physically preparing myself. Nope, 4 weeks of traveling and eating yummy food in Asia and New York does not count as training for a 30 element obstacle course.

Anyways, like many athletes in training, I was a bit concerned about nutrition, as if I haven't been nourishing myself enough with Peking Duck and lobster rolls. What I needed was a yummy, energy-packed cookie! So I started to gather ingredients.... bananas for potassium {check}, oatmeal for fiber {check}, whole wheat for more fiber {check}, pecans for protein {check}. After eating a few of these, I feel more confident about tomorrow.  Mind over matter.

Wish me luck tomorrow.

oatmeal banana pecan cookies  
ingredients

• 1 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/2 tsp baking soda
• 1 tsp salt
• 1/4 tsp ground nutmeg
• 3/4 tsp ground cinnamon
• 3/4 cup shortening
• 1 cup granulated sugar
• 2 egg whites
• 1 cup roasted mashed bananas*
• 3/4 cup old fashioned oatmeal, grounded
• 1/2 cup pecans, grounded

directions

1. preheat oven to 350 degrees F.
2. sift together flours, baking soda, salt, nutmeg, and cinnamon.
3. cream together the shortening and sugar, beat until light and fluffy. add egg whites and bananas.
4. add dry ingredients, mix well.  add in grounded oatmeal and nuts, mix thoroughly.
5. drop teaspoons of batter onto ungreased cookie sheets. 
6. bake for 18-20 minutes or until edges turn lightly brown. cook on wire rack. 

*to make roast bananas: place unpeeled bananas in a 350 degree F oven for 20 minutes.