This recipe has been handed down in my family for generations. It's a good way to use overripe bananas. It's also a moist cookie that travels well either in the mail or car. This is usually the first cookie to disappear at my house.

Recipe Summary

Servings:
24
Yield:
4 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Sift together the flour, baking soda, salt, nutmeg and cinnamon.

  • Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.

  • Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.

  • Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.

Nutrition Facts

170 calories; protein 2.4g; carbohydrates 21.2g; fat 8.8g; cholesterol 7.8mg; sodium 127mg. Full Nutrition
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Reviews (458)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/08/2006
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. Read More
(152)

Most helpful critical review

Rating: 1 stars
10/31/2011
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. Read More
(30)
544 Ratings
  • 5 star values: 310
  • 4 star values: 154
  • 3 star values: 49
  • 2 star values: 17
  • 1 star values: 14
Rating: 5 stars
12/08/2006
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. Read More
(152)
Rating: 5 stars
09/25/2006
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 Read More
(107)
Rating: 5 stars
06/14/2006
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. Read More
(88)
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Rating: 5 stars
12/09/2005
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. Read More
(67)
Rating: 5 stars
02/24/2006
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!!!!!!!! Read More
(47)
Rating: 5 stars
12/29/2003
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! Read More
(46)
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Rating: 4 stars
03/28/2011
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. :) Read More
(42)
Rating: 5 stars
07/23/2003
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;) Read More
(39)
Rating: 1 stars
10/31/2011
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. Read More
(30)
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