A new twist on an old favorite. Moist and yummy.
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 is one of my pet peeves. I will definately be making these in the future, esp. around the holidays!
Read MoreI 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 more of a banana bread texture, with overly chewy oats mixed in. They almost became slightly soggy after spending a day in a storage bag. I liked the flavor/ spice combinations used, but those did not outweigh the texture issue. Sorry...
Read MoreThese 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 is one of my pet peeves. I will definately be making these in the future, esp. around the holidays!
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 I flattened with a fork and liked the appearance much better. I will make these again!
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. The crisco makes them more crispy and less cake like. This is definitely a keeper!!!!!!!! Thank you so much!!!!!!!!!!
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 live at 6000' elevation and didn't have to make any other changes in order to achieve superb results! This is definitely a keeper!
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: chewy, but not mushy or crumbly. I'm loving them and I don't even like banana - I was making them for my husband. He ate six in a row and the dog went ape begging for them. Way to trick them into eating healthy food!
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 bread and I would make again. By the way I used REAL butter and golden raisins and 3 banana's in mine. **Am bumping from 4 to 5 STARS!** AFTER letting them sit overnight I would give these 20 stars! Gave some away to friends since this recipe makes so much and am still noshing on mine...these are even BETTER when they sit a day or two. SO....5 STARS! Like I said a GREAT change from banana bread and muffins! Next time I will try some crushed pineapple and nuts in these....just for kicks and giggles.
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 more of a banana bread texture, with overly chewy oats mixed in. They almost became slightly soggy after spending a day in a storage bag. I liked the flavor/ spice combinations used, but those did not outweigh the texture issue. Sorry...
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 again!
Awesome cookie! However, I used tweeked the recipe by using 1/2 cup unsalted butter and 1/2 cup shortening instead of the full amount of 1 1/4 cups margarine. I never use margarine in anything! Also I added 1 more banana. My bananas were kind of small. And I ommitted the raisins and added chocolate chips. I may have been overzealous with the nutmeg also. They turned out great and held their shape, no spreading. The family loves them :)
These are the best cookies I have ever made. Followed the ingredients exactly. Baked for 11 minutes, came out brown and chewy. I love it! I love it! I love it! - Thank you so much!
These are yummy - the banana flavor it delicious. I used butter instead of margarine and I omitted the raisins and they were fine.
These taste really good, but they are quite crumbly. I didn't have any margarine, so I used 1 1/4 c butter and 1/2 c crisco. I cooked them for 11 minutes (my oven cooks a little hot)and they came out good, but falling apart. I actually think this recipe would make great oatmeal cookies - just taking out the banana. But a great alternative to use up bananas besides banana bread!
Yum! These were amazing! I used 1/2 butter, 1/2 margerine as that is what I had on hand. I also made them with whole wheat flour. Everyone loved them! Didn't taske cakey like most banana cookies do. Highly recommended here!
This is the best cookie. Used real butter and threw in a small handful of mini chocolate chips. They really are perfect.
Very Good-This is a different version for a Hermit Cookie-but found 11 minutes too long---only cooked mine for 9 1/2 to 10 minutes--
This is the best cookie I have had in a long time. Something different than chocolate chip or peanut butter. I mixed it up the night before and put it in refrigerator and it was so easy just to spoon and bake. I always throw over ripe bananas in the skin in the freezer so using them to slice for this recipe really made it easy. The slight frozen made them a cinch to slice. For the raisins I used 1/2 raisins and 1/2 craisins and added chopped walnuts and coconut too. Very very good!
I tried this recipe without the bananas and instead of raisins i used craisins and it turned out delicious!
Very good taste. Fell apart when taking them off the cookie sheet even after I let them sit and cool a bit. My husband loved them. Will make again.
very good. Next time I will cut the banana a little smaller, so fit in the cookies better.
Great recipe! I used butter instead of margarine and omitted the nutmeg and cloves. Also, I split the dough before adding the raisins and then added 1/2 cup raisins to one half and 1/2 cup choc chips to the other. Delicious! My husband even took some to work to share. This recipe is a keeper :)
Delicious recipe! I used 2 very overipe bananas & doubled the spices. We had 5 dozen cookies baked at 350 for about the same amount of time. I will make this again.
The dough was amazing, but the banana flavor came out a lot when they were baked. I liked how they were chewy and not cake like like most other banana cookies. They were really good, just not quite as good as I thought.
Never made cookies before with cubed bananas...I cubed rather than sliced...and they are yummy. From now on will double the recipe!!!
loved loved loved the recipe! I had three bananas so used all three - which then needed me to throw in just a extra tad of flour and oats. I don't have cloves - so didn't use. My husband loves them - me too! I froze up 2/3 of the cookies to be able to pull out with unexpected guests come. Thank you!
Amazing cookie. I loved it as is. I also made some with craisins instead of raisins, loved those even more. Added roasted almonds to some as well, loved that. Also made a batch with chocolate chips instead of raisins, fantastic. Would be hard to choose which is my favorite. My kids on the other hand, didn't like any variation of it... they did not like the banana. Next time, I'll make a batch of "oatmeal chocolate coconut cookies". This recipe is a great base to make it with the flavors you and your family most enjoy. (I used 3/4 cup butter & 1/2 cup crisco, and quick cooking oats, perfect texture.)
Great recipe. It turned out the first time I made it--unusual for me. I added chopped pecans & an extra 1/4 c flour. Yum.
These cookies are great. I made my own variation of them. Instead of raisins I used Chocolate Chips and I left out the coconut. But they are great. I made them on my stoneware and they were so moist. I still have a few left from over a week ago and they taste and feel like I just took them out of the oven today! Perfect breakfast cookie!!!
These cookies had an excellent taste and texture. I would not have guessed that the somewhat unusual combination of ingredients would meld together so beautifully. The texture was very moist and a bit cake-like. I used very ripe, black bananas, and worried about the appearance of the cookies, but it was not an issue. I don't care for the taste of margarine, but used it per the instructions, and the cookies were still delicious. One minor quibble: they were a bit too sweet for my tastes, so I would probably cut back both sugars by about a tablespoon if I were to make them again. And it's nice to know that compared to most other cookies, these pack a nutritious punch due to the oats, banana and raisins.
Good stuff! Chewy/crunchy cookies, not too cake like. I switched the coconut for butterscotch chips. The problem then was there was a bit too much "chunky stuff" in the batter so the cookies did not hold together so well, but it tasted great. 1 cup raisins and 1 cup some sort of chips (instead of coconut) would work well. Not too bananany...no one guessed banana, they guessed oats and raisins though. May make again.
Wonderful recipe, great combination of bananas, raisins, oatmeal and coconut. Didn't change a thing in the recipe. I just mashed my bananas instead of cutting into pieces. This is definitely a keeper.
These cookies were very soft and crumbly, but very tasty!
What a great way to use up those over ripe bananas instead of the typical banana bread! Don't like too many raisins, so backed off the amount to only a 1/2 cup and increased the coconut to 1 1/2-2 cups to offset. Other than that, made as the recipe stated. May have been my oven, but had to decrease to 10 minutes to prevent from burning. Thanks for sharing!
I thought these were awesome! I used 1cup oatbran and 1/2cup wheat and graham flour. Along with swapping the raisins for dried cherries, and baked them on parchment paper. I woyld do this recipe again!
Out of all the cookies I have made, these are the only ones my family and friends didn't like at all. My husband ended up taking most of them to work to leave in the lunchroom as he didn't want me to throw them away. I followed the recipe exactly. We did not care for the texture, which my husband said was a cross between a muffin and a cookie, or the flavor. The spices mixed with bananas and coconut just didn't go well together and margarine has a nasty artificial flavor. I would recommend saving the bananas for banana bread and making most any other 5 star oatmeal cookie recipe with 'real' butter. Sorry!
These cookies are AMAZING!!! I ran out of brown sugar so only used 1/2 cup, didn't have margarine so used butter and used chocolate chips instead of raisins. Mine took the full 13 minutes to cook through. Thank you so much for this recipe! It's a keeper for sure.
Very good! My husband loved these cookies. The chunks of banana added flavour. I was skeptical about leaving them in chunks as I thought the cookie wouldn't cook right but I followed the recipe exactly and it tasted & cooked great! I might reduce the sugar next time and use applesauce instead of all the margerine. These wont las long in my house! Thanks for sharing a great recipe!
i liked this recipe, but i did make a couple of substitutions. butter for margarine and 1 c walnuts instead of raisins. they turned out great!
very good i am always looking for new recipes for farmers market. my cat likes the dough
These cookies were wonderful! I substituted 1 cup of walnuts for the raisins and they turned out perfect! A keeper!
This was EXACTLY what I was looking for, thank you! Lovely cookies that are crisp on the outside and chewy on the inside! I did make a few modifications when I made mine though: Instead of raisins I used dried cranberries/strawberries and I only used 1/4 c butter and added 1/4 milled flax to add some fiber and grainy flavor. Additionally, I didn't use any cinnamon, cloves or nutmeg and it was still very flavorful, even a bit too sweet. I would only add half the white sugar it calls for next time. Might be because my bananas were so ripe and sweet. They also took a bit longer to cook for me, I'd say about 15 minutes so the center isn't gooey. I took a batch to work and kept one for myself. Everyone loved these! Thanks!
My cookies came out cake like and tasted like banana coconut loaf. I would prefer to just have banana coconut loaf. The taste was great with the cookies but the texture was wrong, probably just my cooking that ruined the texture. (that's why I gave it a one in the easiness catagory)
These cookies are great. I made the cookies a bit larger and I had no problem with crumbly cookies. The flavor is perfect.
Pretty good cookies. I wanted to use up some old bananas and this did the trick. Anything but banana bread... I added chocolate chips because everything is better with chocolate! I also used cranberries instead of raisins.
Loved this recipe. I made it for my Dad, who we call "The Cookie Monster" and he loved them! I doubled the amount of spices, added 1/2 cup of chopped dried apricots, and used mashed bananas as well. Yummy!
These were yummy. We used butter, we added pecans, and left out the raisins, because I didn't want it to taste like an oatmeal cookie. Stayed soft for days. I would store in a container in layers, not in a bag to prevent breakage.
My grandkids loved this recipe! It's hard to find things that are somewhat healthy that they think is a "treat", and have them eat it! I will make this one again!
Try exchanging chocolate chips for the raisins. They are best right out of the oven or reheated in the toaster oven.
This is really good. Who knew that banana chunks in cookies would be good? I followed the recipe but used 1/2 cup butter in place of some margarine. It was really good. I added the bananas very last, stirring as little as possible to combine (so they wouldn't turn to mush). These cookies were a hit with me, my husband, my 2 1/2 year old and my 11 month old. Next time I might try substituting some of the fat with applesauce or mashed white beans to make them even more healthy.
These are fantastic. They're so banana-y! They stay moist and chewy for at least a week, even if they're not well-covered--another huge plus.
OMG These are the best cookies I ever mad.e I made them along with other cookies for Christmas presents and everyone wanted a whole tin of these cookies. I will definitely make these cookies again.
these cookies were pretty good. this recipe made a lot of cookies.
Nice change on the oatmeal cookie, these were good! I liked the banana and coconut combo with the oatmeal. Will make again!
I think I'll stick to my banana cookie recipe; I tried to change some amounts of the ingredients to satisfy a lower calorie count & it just didn't work out. Thanks anyway, for sharing!
These cookies are awesome, but the name's wrong. I have a thing for fancy names, and these should be "Triply Incredible Cookies": Incredibly healthy for cookies, incredibly yummy for something healthy (actually, just "incredibly yummy" is enough), and incredibly easy to make. I made them for dessert, and even my teenaged brother loved them - if that's not a compliment I don't know what is. I did make some small changes, though: I soaked the raisins in oranje juice for a couple of hours (they were all dried out, and this way they didn't turn into little black holes), used 1/4 cup honey and 1/4 cup white sugar for the brown, as we didn't have any, skimped on the margarine, and halved the bananas lengthwise then cut pretty thick slices, more like chunks, because I was worried they'd get all mushy (I needn't have been). Our oven's pretty old, so I think the temperature was too low, but they still came out great - best texture I've ever had in cookies. Because of my changes, they came out too moist to store in a cookie tin for any length of time, as I'm afraid they'd get mouldy, but with that great taste, storage is not a problem.
Pretty good cookies! A great way to use leftover bananas. Tasty, chewy, and moist.
So amazing! I'm going to try them with chocolate chips next time. The best oatmeal cookie ever!
Excellent flavor! Fresh nutmeg sure makes the difference. I mashed the bananas and used butter instead of margarine, but that is all I changed. Will definitely make these again.
WOW! These are really good! I resisted the urge to add chocolate chips and followed the recipe as was written. My batch yielded 36 perfect 2" cookies. Thank you for sharing the recipe.
These are yummers! I'm not a huge fan of banana flavored foods, but I was looking for an alternative to banana bread. I'm very excited to have found this recipe! I made a few changes: I used stick butter because that's what I had on hand; I didn't beat the egg because I was lazy; I used Pampered Chef Cinnamon Plus instead of cinnamon/nutmeg/cloves; I didn't slice my bananas; I used half the suggested raisins and used butterscotch chips for the other half; I used a 7 oz. bag of coconut because that's what I had. My ripe/black bananas had been frozen and they mixed in just fine once thawed. I cooked them on my stone for 13 minutes and they were a nice golden brown. Someone went as far as labeling these "healthy"... With the amount of butter and sugar, I wouldn't call them that! I did, however, double the recipe as someone else suggested and I'm glad I did. Thanks!
Very flavorful and delicious cookies. I omitted the coconut because I don't like coconut and these cookies turned out great. Great way to use ripened bananas.
I don’t usually get time to bake, but thanks to coronavirus, I have nothing else to do. This recipe is delicious. I made some substitutions. I replaced the butter with pumpkin purée, replaced the white sugar with maple syrup, replaced the raisins with craisins, and threw in chopped pecans. I ate way too many of these tonight. I plan to eat way too many again tomorrow.
Great way to use ripe bananas.
I think i found a new favorite!! These are delicious. I used crisco like another viewer. I also was low on coconut, so added walnuts and craisins. My first batch seemed to cook too fast, so i lowered my over to 350 and they came out beautiful!! Thanks
I substituted the white sugar for 1/2 cup of honey, cut the butter back to 3/4 of a cup, added nuts and dried cherries. Absolutely amazing! Also decreased the oven heat by 25° and baked for 15 min.
I used real butter instead of margarine. The texture and taste was better than I expected from a banana cookie - not as 'cakey' as anticipated. This recipe is definitely a keeper!
These cookies are oh-so-yummy! Soft, moist and delicious, and the recipe is perfect just as written. They're a bit time-consuming, but well worth the effort. I was impressed by the fact that I was able to let them bake for the full 13 minutes to get them adequately browned, and the bottoms didn't get overly-browned (or blackened) like some cookies do. Plus, I actually came out with 60+ cookies--more than what the recipe says it makes. My family is devouring them quickly!
These are very good and moist. I did add chocolate chips, and the last two batches I added dried cranberry.
When I made it first, it was loved even by my diabetic friend.On this second try, I read ALL the reviews, and made it again with so many changes: I used half cup of peanut oil instead of butter and added applesauce for the other half cup. I used 1/3 cup of brown sugar and 1/3 cup of granulated Splenda. I still used 2 eggs but substituted vanilla with lemon extract. Most importantly, I made it gluten-free by using cornstarch instead of wheat. One reviewer commented that applesauce made it cakey so I used my muffin pans. I still used 1 and a half tsp. of baking powder plus a little more oats. I added cream of tartar this time too. Result: kinda crumbly so I will try adding more egg and oil to the mixture next time. We will see what they taste like tomorrow but it tastes great again right now even with these many changes. Thanks for this recipe and for each review!
So yummy, moist, and better than a granola bar! Making these again, exactly as the recipe suggests, for a party with friends.
Just what I hoped for!! I reduced the raisins by a smidge but these cookies are delicious. Great way to use up your over ripe bananas.
LOVE these! I do follow the recipe but use a Crisco baking stick and 1/2 stick of butter instead of margarine, add another banana(I like the big chunks of it in the cookie), use a half bag of coconut (instead of 1 cup) and add 1 bag of semi-sweet chocolate chips. Most of the time I only bake half the batch and refrigerator the rest to bake at a later time. Delicious!
I was wanting to do something with my very ripe bananas other than banana bread and this was the perfect fit! I used butter instead of margarine and they were perfect! I found they browned within the last minute of baking so I watched to make sure they didn't brown too much. I also used parchment paper instead of greasing the cookie sheets and they came right off the sheet with no issue! I also decreased the flour by about 1/8th of a cup as many said they do not spread and i wanted a thinner cookie and they spread out just right. Fantastic! I will use this recipe over and over again!
absolutely fabulous. Substituted half the raisins for cranraisins. Was a huge hit
These were ok, but not as great as I expected in reading about it. Will make again likely, as better than banana bread. Did fall apart a bit. I needed 12 mins with my oven. Substitutions made due to ingredients on hand: no raisins, butter instead of marg. Otherwise made to instructions. I liked the chewy aspect. To me- batter tasted better than they did cooked ;-) Could have eaten the batter all day!
This is the best cookie I have had in a long time. Something different than chocolate chip or peanut butter. I mixed it up the night before and put it in refrigerator and it was so easy just to spoon and bake. I always throw over ripe bananas in the skin in the freezer so using them to slice for this recipe really made it easy. The slight frozen made them a cinch to slice. For the raisins I used 1/2 raisins and 1/2 craisins and added chopped walnuts and coconut too. Very very good!
These are wonderful moist chewy cookies, I will make these again and again. What a great way to use ripe bananas
Mine spread quite a lot. Then I chilled the rest of the batter, and it was better.
I didn't have raisins but added pecans and about 1/2 cup more flour. They were so good and we loved them.
I used butter flavored Crisco (1 cup) then mashed a few bananas to make up the 1/4. They were very yummy and my kids begged for more. Will be making these again!
enjoy these cookies. they were a bit hard and crusty when I first took them out of the oven but they softened up a few hours later.
Very good. I used fine coconut. Instead of adding raisins I added chocolate chips it was very good.
Delicious cookies. I used white chocolate instead of dark. I think I will stick with dark as it is not as noticeable.
These remind me a lot of Wendy's oatmeal bars. So good! I can't wait to make them again and try dried cherries or cranberries. They were wonderful!!
Seems easily adaptable... I used currants instead of raisins and added in about a 1/4 cup of left over chocolate chips. Cookies keep their shape, very moist.
Love this recipe. The only thing I did differently, was take out the raisins and added walnuts. I made two batches and not a single one was left by the end of the party. Just make sure they are completely cooled before storing or they will be soggy.
Made these today and love them. I made one slight change adding mini dark chocolate chips as I did not have coconut on hand. I will definitely make these again
This recipe was delicious, I made some adjustments to it and it worked out just as well. Instead of Margarine I used salted butter and just didn't add the salt. I also didn't add any white sugar, an replaced that amount with brown sugar so it was all brown sugar. I also used whole wheat flour so I added 1.5x the amount of banana needed for some Xtra moisture. I also used dried goji berries instead of raisins! Same bake temp and time and I lined my tray with coconut oil :)
Very good. Made with 1/2 coconut oil 1/2 crisco (b/c we are dairy free). Used also whole wheat flour. Perfected last batch by cooking at 400 for 10min using a cookie scoop, pam spayed pan, and adding a little extra flour. great recipe thanks
I made these for the nursing staff at my work, and they loved them so much they asked me to bring in more the next day! About 5 people asked for the recipe and I forwarded it to them. The only change I made was that I substituted craisins for the raisins.
These were delicious. Baked at 6K ft altitude at 685F for 11 minutes. Substituted butter and olive oil for margarine and slivered almonds for the shredded coconut.
