* Do not use instant oats. ** Use pecans, walnuts, or your choice of nuts, chopped. Sift flour, soda, baking powder and salt together. Cream together sugar and shortening. Beat in well beaten eggs. Stir in the vanilla, lemon juice, and banana. Add rolled oats and nuts to flour mixture, alternately with banana mixture, mixing well after each addition. Stir in nuts. Drop by teaspoonfuls onto greased baking sheet and bake in preheated 350-degree oven 15 to 18 minutes, or until golden. Makes about 6 dozen cookies. Recipe By : Jo Anne Merrill Posted to MC-Recipe Digest V1 #248 Date: Thu, 17 Oct 1996 12:00:36 -0400 From: Eileen & Bob Holze
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 72|
|Calories from Fat: 29 (31%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 33.9mg||10 %|
|Sodium 40.4mg||1 %|
|Potassium 43.6mg||1 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 13.9g|
|Protein 2.1g||3 %|
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Calories per serving: 93
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