This recipe is as close as I can get to the delicious cookies my mother use to make when I was a little girl. Spicy oatmeal cookies with banana and walnuts.

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
50 mins
total:
1 hr 15 mins
Servings:
36
Yield:
3 dozen
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • In a large bowl, cream together shortening and brown sugar. Beat in egg and mashed banana, then stir in vanilla. Combine flour, baking soda, salt, cinnamon, and cloves; stir into the banana mixture. Mix in rolled oats and walnuts. Drop by rounded spoonfuls onto prepared cookie sheets. Leave room for spreading.

  • Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

116 calories; protein 1.7g; carbohydrates 14.2g; fat 6g; cholesterol 7.6mg; sodium 86.3mg. Full Nutrition
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Reviews (158)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/14/2006
This recipe is a great beginning but a few changes are necessary to make the cookies the type that everyone raves about: 1.Add a banana to the mush and a quarter-cup of oatmeal for more banana flavor otherwise you barely get the taste. 2. Skip the cloves add another teaspoon of cinnamon. 3. Add a 1/2-3/4 teaspoon of baking soda so that the cookies rise a bit they don't in the original recipe. 4. Switch half of the white flour w/ whole wheat flour it tastes the same and is much healthier. 5. Use white choc. chips!--huge difference goes much better w/ banana taste. These changes make the cookies superb and your friends won't stop asking for more! Read More
(119)

Most helpful critical review

Rating: 3 stars
05/08/2008
This is a good cookie it's just not a great cookie. Other than using butter rather than shortening I followed the recipe as written. This is not short on flavor as the oatmeal banana and nutty flavors are all prominent. It has a rustic whole grain texture not cakey at all just that of a chewy oatmeal cookie. There is nothing wrong with the recipe but it will never make a chocolate chip cookie move over. Read More
(38)
193 Ratings
  • 5 star values: 99
  • 4 star values: 65
  • 3 star values: 22
  • 2 star values: 5
  • 1 star values: 2
Rating: 4 stars
03/14/2006
This recipe is a great beginning but a few changes are necessary to make the cookies the type that everyone raves about: 1.Add a banana to the mush and a quarter-cup of oatmeal for more banana flavor otherwise you barely get the taste. 2. Skip the cloves add another teaspoon of cinnamon. 3. Add a 1/2-3/4 teaspoon of baking soda so that the cookies rise a bit they don't in the original recipe. 4. Switch half of the white flour w/ whole wheat flour it tastes the same and is much healthier. 5. Use white choc. chips!--huge difference goes much better w/ banana taste. These changes make the cookies superb and your friends won't stop asking for more! Read More
(119)
Rating: 5 stars
01/30/2009
This deserves five stars. (And I'm stingy with giving out five star ratings.) The cookies are soft slightly spicy and absolutely delicious. I didn't have cloves so I used a bit of pumpkin pie spice and the results were fantastic. The cookie sheet was ravaged by my husband and I before the cookies even had a chance to cool. EDIT: January 29 2009 I've been making these for a few years now and they are always awesome. I add a bit more banana and vanilla and some nutmeg and extra cinnamon- I like a lot of spice in my cookies. I have also used butter and margarine or a mix because of the whole trans fat thing. (No more margarine for me!) I have also added milk chocolate chips to half of the cookies for my hubby. Still a keeper after all these years!:) Read More
(62)
Rating: 3 stars
05/07/2008
This is a good cookie it's just not a great cookie. Other than using butter rather than shortening I followed the recipe as written. This is not short on flavor as the oatmeal banana and nutty flavors are all prominent. It has a rustic whole grain texture not cakey at all just that of a chewy oatmeal cookie. There is nothing wrong with the recipe but it will never make a chocolate chip cookie move over. Read More
(38)
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Rating: 4 stars
05/02/2008
Tired of banana bread I chose this recipe as a way of using up ripe bananas. I used four bananas (not one) margarine instead of shortening extra cinnamon no cloves and some chocolate chips but otherwise kept the quantities of the ingredients unchanged. The result was a very moist and tasty cake-like cookie which was particularly good fresh from the oven. I was surprised at how many cookies it made. I shall make these again when I have bought too many bananas! Read More
(26)
Rating: 5 stars
07/10/2003
I didn't hae bananas for once but had some banana cream pudding mix used that instead. After doing so I realized I should have perhaps added more moisture to take the place of the wetness of the fruit but actually these turned out great. I made them three ways 1)rolled in balls - they formed puffy domes all nice and soft 2)rolled in balls and flattened slightly - nice thick even cookies that were crispy on the outside soft on the inside 3)spooned out and flattened pretty well - crisp crunchies. My family loved the three kinds from just one batch. Good stuff! Read More
(20)
Rating: 5 stars
05/26/2005
SOOO good interesting as well. I used butter instead of shortening nutmeg instead of cloves omitted the walnuts and added 3/4 c chocolate chunks (mostly due to what I had or did not have). Like other reviewers I also needed to bake them for 12 min. Will make again! Read More
(16)
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Rating: 4 stars
08/24/2005
These cookies were really yummy especially after adding raisins and a handful of unsweetened shredded coconut. I made them plain and with the above additions and the raisin-coconut addition made them soooo much better. I like the plain ones too but my boyfriend only likes the ones with the extras. (I didn't have walnuts so neither of the batches had them). I should mention that I tried to make these a bit healthier by using only 1/2 cup of shortening and adding extra banana to increase moistness...I used 1 cup banana and it worked great. Also I didn't have cloves on hand so I used pumpkin pie spice like someone suggested and it worked well. In the end these are a nice change from banana bread but I think I still prefer to use my extra bananas for banana bread. Read More
(14)
Rating: 4 stars
03/26/2006
They are soft cookies but do not have the texture of cakes (which is good). The rolled oats give them a good texture. The taste is not bad but need some getting used to. I cut the shortening to 1/2 C sugar to 3/4 C and used pumpkin pie spice instead of cloves. Also instead of adding walnuts I substitute with chocolate chips (1 C). In addition I used 3 medium-sized bananas. Two thumbs up for the fact that they are healthy cookies:) Read More
(13)
Rating: 5 stars
02/12/2012
Yum! I used a 1/2 cup real butter (I never use shortening) & doubled the banana for moisture 1/2 cup whole wheat flour 1/2 cup white flour and I did not have enough brown sugar so I used 1/2 cup brown & 1/2 cup white. I also only used about 1/8 tsp cloves as I did not want to over-power the banana flavor. These turned out WAY better than I expected and I found it hard to stop eating the uncooked dough! I will definately use this recipe again. Read More
(12)
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