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My review
Oatmeal Banana Raisin Coconut Cookies
1
MADAMERAMBO
"A new twist on an old favorite. Moist and yummy."
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Ingredients
30 m servings 123Original recipe yields 48 servings (4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- 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.
- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 100117 Ratings
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Most helpful positive review
7/28/2007
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
2/10/2006
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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Newest
7/28/2007
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...
4/24/2005
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...
4/18/2005
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...
6/12/2007
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 ...
4/16/2006
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...
10/1/2009
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 ...
2/10/2006
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...
3/23/2006
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 ...
11/14/2005
These are very good! A little sticky, but they do stay moist a long time!