Preparation:

Chop nuts. Measure after chopping. Use whatever kind of nuts you prefer. I like to use Pecans, Walnuts, sliced Almonds, and Brazil nuts, 1/2 cup each.

Measure chocolate chips and set aside. Flavor is optional. Recommendation: 1 cup semi sweet chocolate chips and 1 cup dark chocolate chips.

Mash bananas and add lemon juice, beaten egg, and lemon peel (zest) in a separate bowl.

Preheat oven to 400 degrees. Use rack position at middle level in the oven.

Mixing:

Beat or blend shortening and sugar in a large bowl.

Measure and stir together the flour, cinnamon, baking powder, salt, and nutmeg. Add to sugar mixture.

Add baking soda to banana mixture, let it get fizzy, and mix into the other ingredients.

Add the oatmeal, nuts, and chocolate chips and stir well. Mixture will be slightly dry and stiff.

Cooking:

Drop 2 Tbsp dough per cookie onto a lightly greased cookie sheet.

Cook 8-10 minutes or until browned. Larger cookies may take up to 14 minutes. Prepare next batch for cooking while cooking the first batch so you can take one tray out and put a new tray in at the same time.

Cool for 5 minutes. Scrape cookies off onto a dish towel or other cloth and cool completely.

Place in plastic freezer bags, 8-12 per bag. Freeze extras. Keep one package out to munch on.

Makes 40-48 cookies, depending on how much dough is used per cookie and whether or not you use both nuts and chocolate chips.