"This recipe has been handed down in my family for generations. It's a good way to use overripe bananas. It's also a moist cookie that travels well either in the mail or car. This is usually the first cookie to disappear at my house." — blairbunny
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1 1/2 cups
sifted all-purpose flour
1 3/4 cups
quick cooking oats
I made these twice so far. The first time I omitted the nuts, added a bit more cinnamon, they turned out great, they stay soft forever. The second time I added dried cranberries and everyone at work loved them! I keep a sheet of foil a rack below the cookies so they don't burn on the bottom, as they have a longer cook time (15 mins was perfect). I'll definitely make these again.
This recipe WOULD be a 5 star, however; DO NOT bake at 400F! Mine were burnt to a crisp and the oven was smoking after about 10 mins! I tried a second batch at 350F for about 13 mins.
We all loved these! I used ww flour. Instead of white sugar, I used a 1/2 cup of succanant with honey and 1/2 cup of brown sugar. Also used 1/2 cup of butter instead of the shortening.
excellent - had the ripest bananas ever and needed something to make quick... substituted half of the white sugar with brown sugar...added one tsp of vanilla, added lots of fresh blueberries! They were awesome - baked at 375 degrees for 16 minutes on baking stones = they were perfect.
The only thing I added was a little bit of cinnamon, and these were wonderful! They didn't last 24 hours! I was surprised at the negative reviews. I have found that when you cream the shortening and sugar, it makes a huge difference in the texture if you don't mix it well enough. Other than that, I don't know why anyone who likes banana bread wouldn't love these!
These are fantastic. I used to beg my grandma to make these same exact cookies when I was little. We always made them with chocolate chips. On an interesting note, my grandmother told me that she found this recipe in the newspaper during WWII. It was a good recipe to send to the troops because it shipped well and did not use rationed goods.
These cookies are amazing!!!! I divided the dough into 3 parts and baked one part just as the recipe states, added walnuts to one part, and mini chocolate chips to the other part. I baked mine for only 10 minutes and they do not need a minute more!! YUMMY!!!!!!!!
KEEPER! The kids thought that these were great. I (as always) made them egg free for my egg allergic 16 mo. old, (by adding an extra banana mashed w/ baking powder). There was no notice of the oatmeal, which made them even better. I also added chocolate chips, for a nice but sweet after school snack. Thanks Pam ;)
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Oatmeal Cookie
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 79
Make these classic cookies to sweeten any occasion.
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