Banana Oatmeal cookies

Yesterday we tried another recipe from Martha Stewart's "Cookies".  As we were putting the ingredients together I was struck with how similar the recipe appeared to our traditional family recipe.  So I decided to line them up together so you could see them both and compare.

Loveridge Family Recipe	Martha Stewart Cookies	Ingredient
3/4 C.	3/4 C	shortening/butter
1 C.	1/2 C	brown sugar (packed)
1/2 C.	1/2 C	granulated sugar
1	1	egg
1 C.	1/2 C	overripe bananas, mashed
1 tsp.	1 1/2 tsp	vanilla
1/2 tsp.	1 tsp	salt (omit if use marg.)
1 tsp	-	baking powder
1/2 tsp	1/2 tsp	baking soda
1 tsp.	-	cinnamon
1/2 tsp.	-	cloves
1.5-2 C.	1 1/2 C	flour
3 C.	1 C	rolled oats
1 C.	1 C	chocolate chips
1 C.	1 C	chopped nuts

There were other, subtle differences such as Martha Stewart specifying 1 C  of all purpose flour and 1/2 cup whole wheat flour and using chocolate CHUNKS instead of CHIPS.  But we didn't think such changes were meaningful.  As for instructions, the Loveridge recipe calls for adding everything in order and mixing as you go.  The MS Cookie book calls for mixing the flours, salt and soda together and set it aside.  Then mix butter, sugars thoroughly.  Add egg, vanilla, banana, flour mixture.  Then add oats, chocolate, and nuts.  The Loveridge recipe calls for 12-15 minutes at 350 degrees.  The Stewart recipe calls for 12-13 minutes at 375.  Both caution against overcooking.  The bottom of the cookie should be only slightly darker than the top.

The major difference between the cookies is all the spices.  And it makes the difference for the cookies to taste like banana-nut bread or nut-spice bread.  Personally, I find the banana cookies delicious but I  prefer the spiciness of the Loveridge Family recipe.