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

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

123 calories; 5.6 g total fat; 4 mg cholesterol; 113 mg sodium. 17.5 g carbohydrates; 1.5 g protein; Full Nutrition

Reviews (103)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/28/2007
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 is one of my pet peeves. I will definately be making these in the future esp. around the holidays! Read More
(35)

Most helpful critical review

Rating: 3 stars
02/10/2006
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 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 More
(9)
123 Ratings
  • 5 star values: 88
  • 4 star values: 29
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/28/2007
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 is one of my pet peeves. I will definately be making these in the future esp. around the holidays! Read More
(35)
Rating: 5 stars
07/28/2007
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 is one of my pet peeves. I will definately be making these in the future esp. around the holidays! Read More
(35)
Rating: 5 stars
04/24/2005
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 I flattened with a fork and liked the appearance much better. I will make these again! Read More
(27)
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Rating: 5 stars
04/18/2005
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. The crisco makes them more crispy and less cake like. This is definitely a keeper!!!!!!!! Thank you so much!!!!!!!!!! Read More
(22)
Rating: 5 stars
06/12/2007
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 live at 6000' elevation and didn't have to make any other changes in order to achieve superb results! This is definitely a keeper! Read More
(13)
Rating: 5 stars
04/16/2006
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: 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! Read More
(11)
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Rating: 3 stars
02/10/2006
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 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 More
(9)
Rating: 5 stars
10/05/2009
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 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. Read More
(9)
Rating: 5 stars
03/23/2006
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 again! Read More
(8)
Rating: 4 stars
11/14/2005
These are very good! A little sticky but they do stay moist a long time! Read More
(6)