Reviewed: May 18, 2012

I added most of the ingredients and the cookies still came out wonderful. I think these are the best cookies I've ever made. I used wheat flour instead of white, I used olive oil instead of shortening, and I added cinnamon and dried cranberries.

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Toya

Reviewed: May 14, 2012

loved it. only i added 1 tsp of vanilla extact.

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ravera

Reviewed: Apr. 30, 2012

Excellent! Light and fluffy inside, and slightly crunchy out. This ones a keeper!

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MummyJacks

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Cochrane, Alberta, Canada

Reviewed: Apr. 8, 2012

This is a great recipe! I was looking for something to do with the old bananas beside always making banana cake. My only change would be omitting the nutmeg. It over powered the flavor of the bananas.

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missie

Reviewed: Apr. 7, 2012

I made the following changes: 1c sugar = 1/2 brown sugar + 1/2 white sugar 3/4 tsp cinnamon = 1 tsp cinnamon 3/4c margarine = 3/4c butter added vanilla and change bake temp to 375 for 10 mins or till edges brown Directions: Combined banana, oats, b.sugar, w.sugar and let stand to soak flavor for a few mins (

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Mommybot

Reviewed: Mar. 19, 2012

Made a few substitutions but overall very good! Definitely more MUFFIN TOP versus cookie... Biggest substitutions were replacing shortening with butter... and adding 1/2 cup more mashed bananas... (my bananas were overripe but not very sweet) and it still was pretty dry after... (think scones!)

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Princess

Reviewed: Feb. 28, 2012

Very good cookies! My husband gave me chocolate covered cherries for Valentines day so I chopped them up and added to the recipe and they are good!

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Reviewer:

schelle63

Reviewed: Feb. 17, 2012

These are actually quite good! It's nice to add a bit of nutrition to a cookie. I did half whole wheat flour and it wasn't really noticeable. Also did half butter/ shortening and half brown/white sugar also. And we did add a little bit of chocolate chips for good measure. Yum!

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