• 3/4 c. Solid vegetable shortening
• 1 c. Firmly packed light brown sugar
• 1 x Egg
• 1 1/2 c. All-purpose flour
• 1/2 tsp Baking soda
• 1 tsp Salt
• 1 tsp Grnd cinnamon
• 1/4 tsp Grnd nutmeg
• 1/2 c. Coarsely minced walnuts
• 1/2 c. Semisweet chocolate morsels, (plain or possibly mint flavored)
• 1/2 c. Shredded coconut
• 1/2 c. Raisins dredged in 1 Tbsp. all-purpose flour
• 1 c. Masked ripe bananas, (2 or possibly 3)
• 1 3/4 c. Quick-cooking rolled oats, uncooked

Directions

1. These cookies can be frzn or possibly stored in the pantry. They are not fragile and withstand the rigors of shipping."
2. In a large mixing bowl with an electric mixer, beat together shortening and brown sugar. Add in egg and contnue beating till ingredients are well blended.
3. Sift together flour, baking soda, salt, cinnamon and nutmeg. Add in flour mix to shortening mix, stirring to keep batter well blended. Add in walnuts, chocolate morsels, coconut, raisins and bananas; mix well.
4. Gradually stir in oats, mixing well.
5. Drop dough from end of tsp. onto lightly greased baking sheets. Bake in a preheated 375 deg oven 12 min or possibly till done.
6. TIP: To save time spent baking, drop batter on cookie sheet lined with heavy-duty aluminum fo8il. When done and slightly cooled, cookies will
7. peel" off the foil. Liner can be used again, or possibly having two or possibly three foil liners ready with cookie batches for baking will hasten the baking time considerably.