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Oatmeal Banana Raisin Coconut Cookies

Rated as 4.63 out of 5 Stars
1

"A new twist on an old favorite. Moist and yummy."
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Ingredients

30 m servings 123
Original recipe yields 48 servings (4 dozen)

Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture until well blended. Stir in the oats, bananas, raisins and coconut, one at a time using a wooden spoon. Drop by rounded spoonfuls 2 inches apart onto the prepared cookie sheet.
  3. Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts


Per Serving: 123 calories; 5.6 17.5 1.5 4 113 Full nutrition

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Reviews

Read all reviews 97
  1. 111 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

These cookies were so easy to make and a BIG hit here...the only thing I did different was add some chopped pecans. I was so impressed with the fact these didn't spread out on the sheet, which i...

Most helpful critical review

I never thought I would ever say 'no' to a cookie, but this one just didn't do it for me. I love oatmeal cookies when they are slightly crispy, but chewy at the same time. These cookies had mo...

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These cookies were so easy to make and a BIG hit here...the only thing I did different was add some chopped pecans. I was so impressed with the fact these didn't spread out on the sheet, which i...

These are really good! I quartered my banana slices and thought that it worked really well. I was also surprised that my cookies did not spread. They stayed in little balls. The second batch...

FANTASTIC!! My kids and I love these cookies!! I substituted whole wheat flour, crisco (for margarine--one kid is allergic to milk) and used craisins and dried blueberries instead of raisins. T...

This recipe is fabulous! The banana is so alive and refreshing, and the other ingredients compliment that flavor. I used Splenda in place of the white sugar, and the texture was excellent. I ...

I read the reviews before attempting this and ended up adding just a shade more flour and baking them a little bit hotter and longer (partly because my oven is wonky). They turned out awesome: c...

Well...they ARE good and Lord KNOWS how sick I am of banana bread. Gotta say...not "cookie" like...but for me they came out "cakey"...but GOOD! Don't get me wrong...A GREAT change from banana ...

This is like banana bread in a cookie shape! For my family, it is the perfect blend of crispy and soft. The house smelled SOOOO GOOD while they were baking. Will definitately be making these ...

I never thought I would ever say 'no' to a cookie, but this one just didn't do it for me. I love oatmeal cookies when they are slightly crispy, but chewy at the same time. These cookies had mo...

These are very good! A little sticky, but they do stay moist a long time!