An easy, oatmeal-based, drop cookie with the addictive taste of banana nut bread.

Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

    Advertisement
  • Cream butter or margarine with mixer. Blend in whole eggs, sugar, and extract. Add flour, baking soda, and salt. When the ingredients are thoroughly mixed, add oats and pecans. Mix on lower speed until consistent.

  • Drop pieces of the dough using an ice cream scoop onto an ungreased cookie tray roughly 3 to 4 inches apart.

  • Bake 8 to 10 minutes. Eight minutes would yield crispy cookies with a chewy, slightly doughy center. For harder, crispier cookies, bake longer. Cool on wire rack.

Nutrition Facts

360.7 calories; 4.8 g protein; 41.9 g carbohydrates; 47.8 mg cholesterol; 219.4 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/29/2002
Not too pretty to look at but tastes better than appearance lets on. Read More
(20)

Most helpful critical review

Rating: 3 stars
01/04/2008
I have baked a lot of cookies over the years but I have never had a cookie fall apart like these did.. They taste good but most of them ended up a pile of crumbs. Maybe it needs more flour? I guess I will try one of the other recipes. Read More
(17)
16 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/29/2002
Not too pretty to look at but tastes better than appearance lets on. Read More
(20)
Rating: 4 stars
08/29/2002
Not too pretty to look at but tastes better than appearance lets on. Read More
(20)
Rating: 4 stars
10/28/2002
I added extra banana extract for really yummy cookies. I got requests to make these again. Thanks! Read More
(19)
Advertisement
Rating: 3 stars
01/03/2008
I have baked a lot of cookies over the years but I have never had a cookie fall apart like these did.. They taste good but most of them ended up a pile of crumbs. Maybe it needs more flour? I guess I will try one of the other recipes. Read More
(17)
Rating: 4 stars
08/29/2002
These cookies are great! Read More
(16)
Rating: 5 stars
08/12/2010
Excellent as is. I substituted two overripe bananas for the banana extract. Turned out yummy. Read More
(14)
Advertisement
Rating: 5 stars
05/05/2008
We all loved these they didn't look too bad. Omitted nuts. Read More
(7)
Rating: 4 stars
09/23/2013
These came out tasting great. They don't look done when they come out but let them cool down and they crisp right up. We used two over ripe bananas instead of banana extract and they were great. They are not a really sweet cookie which is why we liked them. We also used walnuts instead of pecans. Read More
(3)
Rating: 5 stars
04/21/2015
Instead of using banana extract I used one mashed banana and added about 1/4 c extra oatmeal. No nuts just raisins Read More
(2)
Rating: 5 stars
09/01/2013
I used the basic recipe but tweaked it to fit my style of baking. I used half the butter no salt one banana instead of extract 1 cup of whole wheat flour and half cup of white flour. And I used about 3/4 of a cup of each of the sugars. II didn't say what kind of oats so I used old fashioned. I also sprayed the pan. The cookies came off much easier! They are yummy! Read More
(2)