LIVE
Rating: 4.37 stars
73 Ratings
  • 5 star values: 44
  • 4 star values: 18
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1

Very soft, moist oatmeal cookies with bananas. Very yummy!

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
36
Yield:
3 dozen
Advertisement

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • In a large bowl, stir together the flour, sugar, baking soda, salt, nutmeg and cinnamon. Cut in the shortening, until the mixture appears mealy. Stir in the egg, mashed banana and oatmeal until well blended. Drop by rounded spoonfuls onto an unprepared cookie sheet.

  • Bake for 8 to 10 minutes in the preheated oven. Remove from baking sheet to cool on wire racks.

Nutrition Facts

99 calories; protein 1.3g; carbohydrates 13g; fat 4.7g; cholesterol 7.6mg; sodium 84.4mg. Full Nutrition
Advertisement

Reviews (63)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/13/2006
This recipe goes from "pretty good" to "absolutely phenomenal" with a few simple changes. 1. Extra spices - I used 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp pumpkin pie spice. 2. An extra banana. 3. Nuts (I used walnuts) and raisins. Those are probably the 3 most important changes I made, but I also used 1/2 white and 1/2 whole wheat flour and used 50% lighter butter instead of shortening. Oh, and added a capful of vanilla extract. These are absolutely to die for!!! Also used only 3/4 c. sugar, 1/4 c. of which was actually Splenda...still found them very sweet and didn't notice the splenda. Read More
(48)

Most helpful critical review

Rating: 3 stars
08/06/2003
These turned out very good when I first made them. My husband even complimented them which is saying a lot! I used 2 bananas since I had four that were getting too ripe and the batter seemed a little dry with only one. I also added raisins and pecans to half of the batch and prefered those to the plain ones. We didn't finish eating these though - after the first day they were too soft and cakelike for our taste. I probably won't repeat it. Read More
(6)
73 Ratings
  • 5 star values: 44
  • 4 star values: 18
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
03/12/2006
This recipe goes from "pretty good" to "absolutely phenomenal" with a few simple changes. 1. Extra spices - I used 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp pumpkin pie spice. 2. An extra banana. 3. Nuts (I used walnuts) and raisins. Those are probably the 3 most important changes I made, but I also used 1/2 white and 1/2 whole wheat flour and used 50% lighter butter instead of shortening. Oh, and added a capful of vanilla extract. These are absolutely to die for!!! Also used only 3/4 c. sugar, 1/4 c. of which was actually Splenda...still found them very sweet and didn't notice the splenda. Read More
(48)
Rating: 5 stars
02/07/2004
Great recipe!!! I tweeked the original a little bit just for fun and they came out great! I used whole wheat flour instead of all-purpose and instead of shortening I used 1/2 cup butter and 1/4 cup of Smart Start butter spread. I thought the batter was rather dry so I added a second banana and then 2/3 of a cup of dried cranberry's. I calculated the total calories which came out to 3 330 for the entire batch and 121.75g fat. I yielded 50 cookies so that came to 67 cal's per cookie and 2.4g fat! Thanks for a great cookie:o) Read More
(26)
Rating: 5 stars
12/26/2003
These cookies are so easy to make and absolutely wonderful! The spices and banana mix well to create a great flavor. I made one batch to take to work. They were snatched up so fast I made another batch that night to take in the next day. A great way to use ripe bananas that you have on hand. I will definitely make this again. Read More
(11)
Advertisement
Rating: 4 stars
03/18/2010
best hot out of the oven made less fattening by subsituting 1/2 cup of shortening for applesauce. yummy. Read More
(8)
Rating: 3 stars
08/06/2003
These turned out very good when I first made them. My husband even complimented them which is saying a lot! I used 2 bananas since I had four that were getting too ripe and the batter seemed a little dry with only one. I also added raisins and pecans to half of the batch and prefered those to the plain ones. We didn't finish eating these though - after the first day they were too soft and cakelike for our taste. I probably won't repeat it. Read More
(6)
Rating: 5 stars
09/14/2010
I just made this recipe today and they are great! I split my batch and made half with chocolate chips and half with peanut butter chips. I made a few testers first with no chips added as well. My boyfriend likes the chocolate ones but I actually prefer the ones with nothing added. They are excellent cookies just as is. They are like mini light moist banana breads so good! The peanutbutter chip ones were good too if you like pb and banana. Read More
(6)
Advertisement
Rating: 4 stars
07/26/2010
Would be a good breakfast cookie. Next time I make it I will try half whole wheat flour 1/4 of shortening for apple sauce raisins and more spices! My 17 month old son loved these and they are more healthy than the other cookies I have made. UPDATE: I make these whenever I have a leftover brown banana. I use the apple sauce butter instead of shortening lots of raisins sometimes I even add chopped dried apple. Read More
(6)
Rating: 5 stars
03/29/2010
Turned out perfect the first time and tasted great! I added some raisins and an extra banana as they were a bit small. will make again! Read More
(5)
Rating: 5 stars
01/20/2010
These cookies were a hit! Very soft and cake-like with that yummy banana bread flavor! I increased the cinnamon to 1 tsp added a splash of vanilla and added 1/4 tsp pumpkin spice but it's not necessary -- just preference. The trick is to spread out your spoonful of dough with the spoon after dropping onto the cookie sheet b/c it won't flatten out much by itself while baking. That way you get a finished result that looks like a cookie instead of a glob of baked dough. Thank you for the recipe! Will definitely make again! Read More
(5)