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Debbie Trude, a human resources coordinator, and Bobby Carr, circulation manager, take a moment out to sample Mary Grant'­s banana oatmeal cookies.

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I don’t remember much about my 16th birthday – I am now 70 – however, I do recall receiving a package with a beautiful cookbook in it from my aunt. I still have it the cookbook, although it’s all tattered and torn after all these years. I have it up north in our condo, but I copied the slightly-modified Banana Oatmeal Cookie recipe here.

My aunt, whom I always admired, passed away a few years ago. I mentioned the cookbook to my cousin; I believe they have one that looks like new that I might get!

My grandchildren love the cookies and my daughter makes them now, however, we do not put nuts into them because my grandson has peanut allergies. She also uses half shortening and half apple sauce. I must try that.

BANANA OATMEAL COOKIES

1 ½ C sifted flour

¾ C shortening

1 C sugar

1 egg, well-beaten

½ t baking soda

1 C mashed ripe bananas

1 t salt

¾ t cinnamon

½ C chopped nuts

¼ t nutmeg

3 C rolled oats

Pre-heat oven to 400° F. Sift together first six ingredients in large mixing bowl. Cut in shortening (or shortening/applesauce mix). Add egg, bananas, nuts and oats. Mix thoroughly. Drop teaspoonfuls, about 1 ½ inches apart, onto an ungreased baking sheet. Top with whole walnut meats, if desired. Bake on center rack about 20 minutes, or until golden brown. Remove immediately from pan and cool on rack. Makes 3 ½ dozen.