Reviewed: May 5, 2013

Kid tested and approved. I had to chase them out the kitchen. They kept eating the batter. Very moist and chewy cookies. Cooked for 13 minutes for perfection. Keeper!

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Reviewer:

mrslove

Cooking Level: Beginning

Reviewed: May 2, 2013

Great recipe!!

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Reviewer:

chrystalsb72

Reviewed: Apr. 24, 2013

A wonderful combination of bananas and oats. I always bake 2 test cookies. The 400 degrees made for burnt bottoms on the cookies. So, I baked the cookies on parchment paper at 350 degrees for 15 minutes. I used a cookie scoop to keep the cookies a uniform size and I added 1/2 cup of chocolate chips. My husband loved these cookies. I can see a lot of possibilities for these cookies such as dried cranberries or raisins.

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Reviewer:

Lela

Cooking Level: Intermediate

Home Town: Pueblo, Colorado, USA

Living In: Pueblo West, Colorado, USA

Reviewed: Apr. 16, 2013

NOMNOMNOM!! so good! cooked at 350 for about 12or 13 mins did not use nuts added choc chips to some...good either way they taste like delicious bites of banana bread cant wait to make again will need to dry an icing drizzle on them for sure next time! i did add a little brown sugar maybe 1/4C

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fatgirlxo

Cooking Level: Beginning

Reviewed: Apr. 4, 2013

Just made these and they are awesome! I substituted white sugar with brown sugar.

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ohioamy

Cooking Level: Intermediate

Home Town: Norwalk, Ohio, USA

Reviewed: Feb. 7, 2013

Replaced all shortening w/ applesauce (unsweetened). Cook with convection @ 385 for 11-12min to still get crisp outside w/o the fat.

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Reviewer:

Kim P.

Reviewed: Jan. 27, 2013

This recipe is so easy. They are good plain but I added a quick frosting on top. 1/2 cup powdered sugar, 1 tbsp of milk, 1/2 tsp cinnamon, and 1/4 tsp of nutmeg. They were delicious and my picky kids LOVED them.

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Reviewer:

Lisa

Reviewed: Jan. 20, 2013

Made these as part of our Christmas cookie tray! People were fighting over them and Grandma hid some for later!

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Reviewer:

Stephanie

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

Reviewed: Dec. 30, 2012

This is a great recipe...made it the first time today with bananas my husband swore wouldn't be good in anything, but he changed his mind once these cookies were cool enough to eat! Thank you for sharing; I will be making these again. For those of you who had problems with the bottom of the cookie getting too brown, try baking them on parchment paper. My cookies were perfect!

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Reviewer:

BODAWN

Reviewed: Nov. 17, 2012

Delicious -- a big hit with the grandkids!! I made the recipe exactly as printed other than doubling it because I had four really ripe bananas and only baking them for 9 minutes at 400 degrees. The double batch yielded 75 cookies using my 1 tablespoon cookie scoop.

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