Banana Oatmeal Cookie

I made these twice so far. The first time I omitted the nuts, added a bit more cinnamon, they turned out great, they stay soft forever. The second time I added dried cranberries and everyone at work loved them! I keep a sheet of foil a rack below the cookies so they don't burn on the bottom, as they have a longer cook time (15 mins was perfect). I'll definitely make these again.

We all loved these! I used ww flour. Instead of white sugar, I used a 1/2 cup of succanant with honey and 1/2 cup of brown sugar. Also used 1/2 cup of butter instead of the shortening. Great

excellent - had the ripest bananas ever and needed something to make quick... substituted half of the white sugar with brown sugar...added one tsp of vanilla, added lots of fresh blueberries! They were awesome - baked at 375 degrees for 16 minutes on baking stones = they were perfect.

These are fantastic. I used to beg my grandma to make these same exact cookies when I was little. We always made them with chocolate chips. On an interesting note, my grandmother told me that she found this recipe in the newspaper during WWII. It was a good recipe to send to the troops because it shipped well and did not use rationed goods.

These cookies are amazing!!!! I divided the dough into 3 parts and baked one part just as the recipe states, added walnuts to one part, and mini chocolate chips to the other part. I baked mine for only 10 minutes and they do not need a minute more!! YUMMY!!!!!!!!

I'd rate it higher but I made some changes that I think made these especially good. I know how people hate when others tweak recipes but I just couldn't bring myself to use the shortening. Instead, I subbed 1/2 c. peanut butter and 1/4 c. butter. Rather than using 1 c. of white sugar, I used 1/2 c. brown sugar and 1/2 c. white sugar. I also added 3/4 c. chocolate chips and omitted the nuts. These were amazing! It's a cookie that is somewhat healthier than the standard chocolate chip but is just as delicious! Next time I may try using agave nectar instead of sugar to make it even healthier. Thanks for providing a yummy alternative to a regular oatmeal raisin cookie. :)

The only thing I added was a little bit of cinnamon, and these were wonderful! They didn't last 24 hours! I was surprised at the negative reviews. I have found that when you cream the shortening and sugar, it makes a huge difference in the texture if you don't mix it well enough. Other than that, I don't know why anyone who likes banana bread wouldn't love these!

KEEPER! The kids thought that these were great. I (as always) made them egg free for my egg allergic 16 mo. old, (by adding an extra banana mashed w/ baking powder). There was no notice of the oatmeal, which made them even better. I also added chocolate chips, for a nice but sweet after school snack. Thanks Pam ;)

This recipe WOULD be a 5 star, however; DO NOT bake at 400F! Mine were burnt to a crisp and the oven was smoking after about 10 mins! I tried a second batch at 350F for about 13 mins.

These are really good. I have made them many times with great success! They stay into a nice plump, muffin/cake type of consistency cookie. It's very moist and has the right amount of banana flavor. It's a great & different way to bake with banana. I needed to bake them for only 10 min.(At the stated Temp of 400) It's a kid pleaser! Excellent.

Fantabulous! These taste just like little Banana Bread bites. They are hearty, but not heavy--everyone was surprised when I told them there were oats in it. This recipe is on the top of my list for overripe bananas.

400 for 15 minutes is too much. After 2 batches of nearly burnt cookies, I finally got it right. Bake at 375 for 12 minutes. Perfect.

Great recipe and easy to make healthier with delicious results! My substitutions were as follows: **flour = whole wheat flour **3/4 c shortening = 1/2 c applesauce & 1/4 c olive oil **1 c sugar = 1/2 c white sugar & 1/2 c brown sugar **quick oats = regular oats (more noticeable in cookie because they are less processed and bigger) **decrease salt to 1/2 tsp

Love these cookies. I always add chocolate chips to get a fix for my chocolate craze. I found that I have to cook them from 10 to 13 minutes.

these were great. they only took 11 minutes for me to bake, though. i used walnuts for the nuts. the second time i made them i made them more like banana bread - i added 1/4 tsp of cloves, 1/2 tsp of vanilla, and substituted brown sugar for white. delicious!

The flavor was great, but I think I would rather have either an oatmeal cookie or banana bread. It turned out like a cake cookie- not the texture I was hoping for.

These cookies are very good. I made the following changes which I think give them a 5 star rating. I used whole wheat flour instead of white flour, I added a tsp of vanilla extract, I did not have any eggs on hand so I substituted 2 tbsp of Hellman's mayo, omitted nutmeg and put in only 1/2 tsp cinnamon and added 1/2 cup semi sweet chocolate chips. Also I baked them at 350 for 15 mins and they came out perfectly golden. So good!

These were DELICIOUS and went great with my coffee this morning :) I added some white chocolate and dark chocolate chips and sub'd pumpkin pie spice for the cinnamon and nutmeg. I think next time, I'll try adding white chocolate chips with dried cranberries.

Very tasty cookie. I had to lower the temperature to 325F. The first pan that came out at 400F was burnt on the bottom and a little raw in the middle. After temp adjustment all was perfect. Love the flavor of these cookies.

I used 3 small bananas for my 1 cup, omitted the nuts and used 1/2 cup butter and 1/4 cup applesauce. I also increased the cinnamon and nutmeg. Great cookie! Next time, I'll try more applesauce and whole wheat flour in an attempt to make it healthier. This is a great recipe for those overripe bananas that isn't banana bread!

Good way to use leftover bananas (I used 3) and good way to get a picky toddler to eat banana bread. I used 1/2 butter and 1/2 applesauce rather than the shortening. I also used 1/2 brown sugar and 1/2 white, and skipped the nuts. Reduced the cooking time to about 10 minutes. Made about 30 large cookies. Cookies don't flatten and as a result, look and taste like little banana bread lumps (not the most attractive). I did sprinkle a little sugar on top to add some sweetness. Stay very moist, and are great to eat for breakfast.

Pretty decent cookie..although very cake-like in texture. Changes I made are as follows: Used 1 cup flour and 1/2 cup WW flour. 1 teaspoon of cinnamon. 1/2 cup butter with 1/4 cup applesauce to replace the shortening. 1/2 cup of sugar instead of 1 full cup. 2/3 cup of raisins and no nuts. Baked at 350 for 15 min.

I found this to be an EXCELLENT recipe. I was using frozen bananas up this weekend and looking for a good recipe with some nutritional value. I didn't substitute any ingredients - I did add some dried cranberries, per someone's suggestion. These cookies rise nicely and stay soft. I only had rolled oats, not quick oats and they taste great. LOTS of banana flavor to these. I'll be making these again!

Love these. They are a nice change from banana bread, as you can just grab and go, rather than slice. They do have the texture of a muffin, so I would agree that they are a 'muffin top'...soft and moist and they do stick together a bit, just as bread or muffins would. They oatmeal also gives a nice texture, with more substance.

Tastes just like banana bread in a cookie!

These were a hit! I followed the recipe mostly but made the following changes: 1.) I didn't have eggs, so I omitted it and added 1/2 tsp. Baking Powder instead. 2.) I used 1 tsp. Cinnamon and 1/2 tsp. allspice - no nutmeg. Mine baked for about 11 - 13 minutes. Yum!

These just came out of the oven and are wonderful. Here's what I did. I only had 1/2 cup shortening so I added 1/4 soft butter. I had three small frozen bananas I thawed and used juices as well. I used half white half brown sugar. Half whole wheat half all purpose flour. I didn't have nutmeg and increased cinnamon to 1tsp. I left out the nuts and did one tray plain and the rest with 1/3 cup mini choc chips. The banana flavor is great (not weak, not too over powering) and I can see leaving out the chips and nuts all together. A keeper recipe! I'll be freezing the majority of the dough so I have my fingers crossed that they freeze well too.

Hmmm...banana bread cookies. That's what they should be called. They're not like your typical cookie...they're more like...well, exactly like you would expect a banana bread cookie to be. Pretty good, even though.

These are wonderful cookies. I followed the recipe almost exactly, adding only 1/4 tsp. of cardamom to the recipe with the nutmeg because I love cardamom. I plan on playing around with the recipe to make it healthier... half whole wheat flour, maybe, or some wheat germ or ground up flax seed. I also want to try it with brown sugar. UPDATE: Yesterday my eleven year old son said, "Wouldn't it be great if we lived somewhere where we could grow wheat next to bananas?" I asked why he would want to do that, and he said, "So we can grow all the ingredients for your banana cookies ourselves!" I guess he REALLY likes them! My fifteen year old, who really doesn't like cookies, ate a few and said that they were the exception to her 'no cookie' rule.

You know these were made to go on a assorted holiday cookie plate for a gift and I didn't give it to them. Reason being I thought the texture was too strange. It was a really soft cookie and it just tasted strange. It wasn't terrible but a few is enough.

Nice soft cookie. I used 1/2 cup light brown suger and 1/2 cup white sugar in place of the 1 cup of white sugar. I also reduced the cooking time to 10 minutes and the cookies turned out perfect.

A good cookie - very cakey - so make sure you like that type of cookie. Also - you should totally spray a little Pam on the cookie sheet before putting the dough on!!!! A must! I added some vanilla bean paste - because I like a lot of vanilla flavor. These are good with milk - or heat up one in a bowl and put a spoon of vanilla ice cream over it.

I didn't like this cookie at all. It was dry and didn't flatten out at all. One of my children like them but they turned as hard as rocks by the next day. I will not make this recipe again.

We really like these cookies, Matter of fact my husband is not happy about these going out as gifts and him not getting any. I guess that I will have to make another batch!

I want to like this recipe but it seems like they just keep burning. I followed the directions exactly the first sheet and they burned so I tried the second sheet of cookies at less time and they still burned. I am trying them now at a lower temperature. I cannot say this recipe is good when the directions burned the cookies.

These were AWESOME. I actually added 2 cups of banana's, which made them very flavorful, and moist, added one cup of chocolate chips, with the nuts, and wowie! My new favorite cookie. Sent some to my son in Arizona, and he said they shipped well too! (didn't crumble all apart.)

I make these cookies from my mother-in-law's recipe that includes chocolate chips. One of my all time favorite cookies.

These were a good way to use up some banana's and the kids loved them. I didn't change anything.

These were awesome!! Got a ton of compliments and requests for the recipe. I did add some chocolate chips to 1/2 the batter for some variety. I'm going to try the cranberries as another reviewer suggested!

Not happy with these. Burned the first batch - 400 and 15 min was way too much. Had better results at 350 and 12 min. The cookie still ended up with a pasty texture and not much flavor.

Delicious! I was hesitant to make these because some of the pictures had that uncooked look I have obtained in the past with oatmeal cookies. But mine turned out with nice colouring. I used 1/3 wheat flour and added some vanilla and extra cinnamon. Also, my ripe banana had been in the freezer awaiting such a recipe, so it was also browned thoroughly. I'm sur these things contributed to the colour, so I'm pleased! 10 minutes was exactly the right amount of time in my oven.

Great idea to use up bananas! Just a little bland so definitely add that swirl of frosting to jazz them up!

I loved these! I made some with dried cranberries as well and I found that the bananas and cranberries complimented eachother beautifully.

Sorry to say but I don't know what everybody else sees in this recipe. Cookies didn't spread as the recipe said. My husband told people at his work I made a healthy cookie as excuses for these cookies not being good...

Excellent, fast and easy. My family loved them!

These are good. The 2nd time I added chocolate chips too. I think I am going to try using applesauce instead of shortening. I usually do that when I recipe calls for oil. I'm not sure how they would turn out in this recipe. I am going to try.

I thought this recipe was great. I didn't actually make them, my husband who is retired made them for the hockey team my son coaches. I could have just kept eating. Good thing I didn't have a cup of coffee handy to have with them. Definitely a make again. (The kids loved them too)

I used 1/2 cup margarine and 3 bananas instead of 3/4 cups shortening and 2 bananas. Really good soft cookies with strong banana flavor (and since my bananas were REALLY overripe, I only put in about 1/2 cup sugar).

These were loved by my whole family. I added dried banana chips and chocolate chips. Superb!

I added most of the ingredients and the cookies still came out wonderful. I think these are the best cookies I've ever made. I used wheat flour instead of white, I used olive oil instead of shortening, and I added cinnamon and dried cranberries.

I needed a recipe that used up my 5 overripe bananas. I usually make banana bread, but I got tired of doing that or muffins. I saw this recipe for banana oatmeal cookies and decided to try it out. The amount of mashed bananas dictated the amount of cookie dough I was gonna make. I tripled the recipe, but omitted the nuts. Followed it exactly (cept I watched the cookies to make sure they didn't burn, it ended up that baking it for 13 minutes was perfect!) and oh boy, they are soooo good! Just like little banana breads, but in cookie form. It's not a crispy cookie, but a more cake-like cookie. Definitely will make these again when I have some overripe bananas to use up.

Very banana-bread/muffin-ish. I added a glaze to sweeten them up a bit.

Not sweet enough.

My family loves these cookies. I make them with 1/2 c. applesauce and 1/4 c. oil to make them healthier. The cookies are very heavy, almost like a muffin. I now have a recipe to use up ripe bananas that isn't a cake.

While my boyfriend loved these cookies, I didn't really care for them. I had a hard time keeping them from burning on the bottom and even lowered the oven temp to try to prevent this. It still didn't really work. We had to scrape off the bottom of the cookies. Also, they were kind of soft. I like a cookie that has a little crunch to it. I did add chocolate chips to some of them and those were better than the plain ones. I may make them again but only on request.

Great recipe! It was like eating a slice of banana bread; cakey and moist on the inside, and adding a crunchy oatmeal layer around it. Truly wonderful. Next time however, I will reduce temperature to 350F. At 400F as written in the recipe, I had too much browning at the bottom before the tops were set enough. Storing in an airtight container made the cookie soft through out (although I put them in after cooling compeletely). But that's how the kids like their oatmeal cookies anyway:)) winner!!

We did not like these. They did not "spread" on the cookie sheet, were cake-y, and were lacking in flavor - even though the bananas were very ripe and I added 1/2 tsp of banana extract. I will not be making them again. Sorry...

I just made these cookies. I thought they were a little bland. I made them as written. Next time I'll change it by using brown sugar and upping the spices a bit to give them more flavor.

These cookies are yummy and stay really moist! They're kinda cakey though. Instead of using one cup of sugar I used a half cup and threw in a half cup of brown sugar as well

We enjoyed these cookies at our house. I substituted butter for the shortening (minus 1/2 tsp. of salt as described on the AllRecipes substitution page :http://allrecipes.com/howto/common-ingredient-substitutions/). I also split the dough into 2 groups before mixing in any nuts, and added 1/3 cup of dried cranberries in one half, and 1/3 cup of mini chocolate chips In the other half, omitting the nuts entirely. I was also a little short of the 1 & 3/4 cups of oats, but the texture was fine. I baked them at 400 degrees for about 10 minutes, with 2 batches I the oven at a time. This recipe is a keeper!

These cookies came out awesome! Mine only took 12 min. to bake due to my convection oven. They were perfect! Definately a keeper!

I honestly dont know how to bake without changing a recipe to suit either what I have or what is needed. I doubled the recipe, used 1 cup butter and 1/2 cup peanut butter, instead of shortening; added 2 tsp vanilla; and added a bag of butterscotch chips... baked 15 minutes on a cookie sheet lightly coated with butter flavored cooking spray..... my husband and children have once again deemed me a goddess :D even after making them clean up the baking mess :D

It is a good change from the everyday banana bread I make with leftover bananas. My hubby (the cookie monster in our family) enjoyed them and found them to be moist and cake-like. I will make them again, but will make some changes by adding peanut butter and temp to 350 for 12 mins (400 is to high for my oven).

I and my children enjoyed these cookies. I didn't add nuts, as I didn't have any but I did add milk chocolate chips. I found the cooking temp and time not accurate for my oven. I ended up using convection and lowering the temp to 350. I will make these again

These were great!! I had 4 over ripe bananas so I ended up making a double batch on my first try..... glad I did. I read other reviews and changed 1/2 the sugar for brown sugar. I left out the nuts so the kids could take them to daycare and added raisins instead. SOOOO Yummy!

This recipe is wonderful. I used a bit more bananas, and old-fashioned oats instead of the quick cooking variety. I drizzled the vanilla frosting on top (from a can, heated in the microwave until liquidy) like photo 1 shows. I will be making these again.

You should make a double batch!!!! Half the dough never made it into cookie form. YUM

I made these this weekend, and they were a big hit. Even my friend who despises bananas loved them.

These were very tasty! I used a bigger cookie scoop (probably a little over 1 tablespoon per cookie) and they only took about 10-12 minutes to bake, so watch them carefully. My first tray was a little over done. I made some browned butter frosting to go on top of the cookies which was the perfect touch.

I made these using whole wheat flour and no nuts. They are amazing! my 2 year old loves them! They do come out very cake like or like muffin tops but I thought it was delicious!

I made the following changes: 1c sugar = 1/2 brown sugar + 1/2 white sugar 3/4 tsp cinnamon = 1 tsp cinnamon 3/4c margarine = 3/4c butter added vanilla and change bake temp to 375 for 10 mins or till edges brown Directions: Combined banana, oats, b.sugar, w.sugar and let stand to soak flavor for a few mins (

super dry and bland cookie. After reading many of the reviews, it would appear most people agree, WHERE'S the vanilla????? I am going to try it again, more banana, vanilla and maybe some brown suger

Yum! Very good. Made half with mini chocolate chips and the other half with craisins and I liked the craisins better!

Surprised at all the positive reviews on these. The flavor is good, but they look like and have the consistency of a Bisquick biscuit. A very dry Bisquick biscuit.

I really liked the flavor of these cookies, I substituted equal parts of pineapple instead of banana, they were awesome!

This is a great recipe! I was looking for something to do with the old bananas beside always making banana cake. My only change would be omitting the nutmeg. It over powered the flavor of the bananas.

Love these cookies. Kids and adults. IT is a soft cakey cookie, very delicious with a handful of chocolate chips.

I didn't think they had much flavour, were pretty bland as is. Also, personal taste, I don't like a soft cookie and that's what these are. I was just desperate for a banana recipe that wasn't bread, so I made them. They did not travel well, as stated, but were crumbly, soft and fell apart. Not a great cookie to eat while you're driving! But outside of personal taste, I still can't give them more than 3 stars without playing with the recipe. Back to the drawing board.....

Okay- I am so excited about this recipe!!! I was looking for a dairy free treat to make for my son, who is allergic to dairy. After making these, I am thrilled! They are fantastic... yummy, sweet, and a little bit healthy! I subbed 1/2 shortening & 1/2 applesauce (will try all applesauce next time); 1/2 sugar, 1/2 brown sugar; and did one batch with chocolate chips, and one without. I added 1/2 tsp vanilla. I will add a tablespoon of flax seed next time too :) Thank you so much for sharing this! I can't wait for my son to have his special snack at church tomorrow! They were ready after 9-10 minutes at 400.

Great Cookie! I used slivered pecans and only cooked for 13 minutes. My kids loved them!

These are good but the baking times were a little off (at least for me, and my oven is pretty reliable). I baked my first batch to 13 minutes before I gave up and took them out. They weren't burnt, but they were much more brown than they should have been and they turned out a little dry. My second batch I took them out at 10 minutes, just when they had browned a little, and they were much better. I made these without nuts so my 16 month old could eat them, but I think they would have been much better with the nuts to add that little crunch and sweetness. My DD loves them and I feel good about giving them to her.

My toddler loved these, my 9 year old and I were not as impressed. I added chocolate chips to the second batch and my 9 year old thought they were great. He complained the cookies were too "chubby". They tasted like mini banana muffins to me, nothing like oatmeal cookies.

These were great! I used applesauce instead of butter to bring the calories down. I also added some chocolate chips to half the batch, and they were a good bonus. The rest was according to the recipe. A slightly crisp shell keeps the inside moist. When I make these again, I will use twice as much walnut, though. I could barely detect the nuts in them.

The nutmeg was overpowering. Next time I will make using only cinnamon. I also found the 400 degrees for 15 minutes way too long. I kept a close eye on them and after 10 minutes they were looking way too brown. I usually bake cookies at 375 for 10 minutes. I will make these again but tweak slightly. I found them slightly bland. Will add chocolate chips next time. The texture of the cookies was great--soft and fat.

Yummy!! I made a double batch of these cookies because I had so many ripe bananas I needed to use. They were gone withing 24 hours! My husband and kids LOVED them. My husband said they tasted like muffin tops! They are moist and delicious. I recommend these to anyone who loves banana bread :)

this recipe was interesting. I followed the instructions without any alterations. The cookies were like mini-bread in texture. I didn't know whether to dip my cookies in milk or put butter on them like a slice of banana bread.

Light, fluffy, and delicious! I increased the cinnamon to a full tsp. and also added about 1/2 cup of cinnamon chips. When they cooled, I drizzled the tops with melted vanilla candy coating wafers. The texture is so light and airy that you want to just keep eating them.

we all enjoyed this cookie. If you are a bananna bread lover this one is for you!

Very good soft cookie, my husband ate 4 as soon as they come out of the oven. I will keep this recipe and use for holidays and bake sales as this is differant and deliciuos.

This is a pretty good recipe. I used 2 bananas (which turned out to be a cup), but next time will use at least one more. I also added a half cup of chocolate chips.

These have more of a muffin texture instead of a cookie. Mine did not spread at all, so they resembled mini muffins. My two year old enjoyed them, but I don't know that I will make them again.

I made these twice, following recipe except one time I substituted butter for the shortening. Both times they turned out okay, but not fantastic. They were a little dry. I liked the idea of bananas and oatmeal in cookies (adds some nutrients although it certainly doesn't make them health food!)

The overall taste was good, but the consistency and texture did not feel like we were eating cookies. I follwed the recipe exactly and ended up with cookies that were more like muffin tops. Still tasted pretty good.

My kids have declared this their "new favorite cookie". Moist and delicious. We may add mini chocolate chips next time (although they certainly do not *need* them!).

YUM! My first try at making banana cookies and this recipe is a keeper. The bananas were piling up in my freezer so I had to try this. Just thawed a few of them out and mashed it up. I also used butter flavored Crisco and it makes them melt in your mouth. Will try small chocolate chips, since the cookies are small. Thanks for sharing!

As long as you understand that this is supposed to be a cake like cookie you won't be disappionted. I added cream cheese frosting to mine and they were amazing.

These cookies baked great. I had to make 17 dozen for a cookie exchange and all I got were compliments. I replaced the nuts for chocolate chips. MMM yummy. Only took 10 mins in the oven to bake. Alot of my friends did not feel guilty giving them to thier children because it contains banana and oatmeal.

I was looking for cookie that I could adapt to fit the reduced-sugar diet I began a few months ago, and these fit the bill PERFECTLY. WOW! I couldn't even tell that they contained less sugar than most other cookies. I used a combination of white and whole spelt flour in place of the all purpose (wheat-allergy), unsweetened applesauce in place of the shortening to make them a little more calorie-friendly, and 1/3 cup brown sugar + 3 packets of stevia in place of the 1 cup white sugar. Even so, they were a bit too sweet--next time, I will probably only use 2 tbs. brown sugar. The banana-flavor was amazing, and even those in my family who don't like sweets couldn't stop eating them. This is probably the best recipe I've found here in ages. Thank you so sooooo much!!

We really enjoy this recipe! Such a nice change from banana bread/muffins. I used 3/4 cup whole wheat pastry flour and 3/4 all purp. flour. Also used egg replacer product so my egg-allergic son could eat them. And instead of nuts, we added some choc chips. Absolutely fabulous!