These are great!!! One adjustment was I added a 1/4 cup more sugar. Otherwise, these were moist, delicious cookies!! =)

These cookies were pretty good. Since I was trying to make a quick batch of cookies using some very ripe bananas, I tried to only use what I had on hand so I had to make a couple of substitutions. I didn't have any cloves so I used a little nutmeg instead. Next time I would up that amount a little...maybe 1/2 teaspoon. I also used milk chocolate chips instead of semisweet. After the first batch it seemed that they needed a little boost, so I added a dash of salt to the remaining dough. This helped a lot, but it could have used a bit more, maybe 1/8-1/4 teaspoon. My daughter who loves soft cookies liked this one best, even more after the addition of the salt. If I make it again I'll probably use raisins instead of chocolate chips. Overall, an okay recipe.

This is a very cake like cookie - I think it could use more oats to make it more cookies like. I followed the recipe with the exception of subbing half the marg with applesauce. Pretty good just not what i was expecting from the picture.

Not sweet enough to be a great cookie. Tastes like a muffin, but in a cookie shape. I was hoping for more of a crunchy or chewy cookie, and these are soft and cake-like. I'd rather make a banana loaf in comparison to these cookies.

Great cookie!! I did modify recipe-substituted 1 cup splenda for sugar, substituted 1/2 cup applesauce & 1/2 cup butter flavored crisco for margaring, used 3 eggs & substituted 1 cup flour with 1 cup oatmeal flour (I ground oatmeal into flour)-I will make this over & over again!!

I was looking for a sort of breakfast cookie for on the go and this one was great. I did some changes as other mentioned- 1/2 cup brown sugar, 1/2 cup white sugar, 1/2 cup margarine, 1/2 cup of applesauce, no cloves but added a shake of pumpkin pie spice and a little nutmeg along with the cinnamon, 1 cup choc. chips, and 2/3 cup mini choc. chips. These are very much like muffin tops or cake so we called them "cakies" instead of cookies. Give them a try.

Very good cookie! I made a few adjustments - used 1/2 cup brown sugar, 1/2 cup white. Also, used 1/2 cup butter, 1/2 cup applesauce to make it a little healthier. These taste like muffin tops to me (pretty cake-y), but personally I like that texture.

These were just "ok". Very chewy, but not much banana flavor. Not a big hit at our house, but an interesting combination!

Very good. Soft cookies

These cookies are good. I only used 1/4 teaspoon cloves and upped the cinnamon to 1 1/2 teaspoons and added 1/4 teaspoon freshly grated nutmeg. The recipe makes more than 24, I got almost 6 dozen cookies. I would make them again.

These are awesome! I made some suggested modifications: 1/2c white sugar 1/2c brown sugar, 1/2c butter 1/2c applesauce, 1/2 tsp nutmeg instead of cloves, and 2c chocolate chips. They are tasty and delicious, just the right amount of banana flavor. Cakier than your average cookie, but I like chewy cookies, so it's all good.

The only thin I did differently was used butter instead of margarine. They turned out absolutely perfect!

These cookies are SO yummy! I too made some modifications... INGREDIENTS: 1 cup brown sugar, 1 cup butter, 2 eggs, 1 teaspoon vanilla extract, 2 1/4 cups all-purpose flour, 1 1/4 teaspoon baking soda, 2 teaspoons pumpkin pie spice, 4 ripe bananas, mashed, 2 cups rolled oats, 1 cup semisweet chocolate chips, 1 cup peanutbutter chips. I used about 3/4 of the batter to make bars (in a bar pan). I baked the bars at 375 for 20 minutes and it came out perfectly. I still had enough dough leftover to make 2 dozen cookies. I'm headed to the store to buy a tub of cream cheese frosting for my bars! YUM. **Also, this recipe makes much more then the 24 stated. Unless those are 24 HUGE cookies. I could have gotten 6 doz. good sized cookies with this recipe.

These were good.. a very nice change from the regular banana bread/muffin recipes. My kids and husband loved these and they were gone in a day!

I made these changes and they're SOOO yummy!!! My dad and I ate them out of the oven and they have wonderful flavor and texture. Half white half brown sugar, all butter, all spelt flour, 1 tea salt, 1/2 tea nutmeg (omit cloves), and double the cinnamon banana and oatmeal. I split the dough in half and added milk chocolate chips in one and walnuts in the other. The walnuts bunch won with the family by far. The texture of the cookies tastes like the center piece of banana bread, real soft and chewy, just how we like it:) UPDATE! I just made these again today for a family get together and they got RAVE reviews. My mom and grandma who try to stay away from cookies couldn't keep their hands off them, hehee! :) And the boys gobbled them up.

The cookies were excellent, but a slight bit brady.

they tasted very good, but they had to much of a banana bread texture

These cookies are fabulous! Of course I made tons of changes to them too, but without a good base, you have no where to start. I cut the sugar in half, and used a bit less butter. Then I added a single fat free vanilla yogurt, a few sprinkles of wheat germ, and instead of chocolate chips I added a trailmix with lots of seeds and dried fruit, then dates and coconut. They are so wonderful! You can really taste the banana but they just feel healthy and hearty. Yum!!!

These are good cookies. A lot of banana flavor. I did change the recipe. I used butter, omitted the cloves & added 1/2 teaspoon nutmeg. I also used 2 cups of milk chocolate chips as others suggested. I think next time I will add pecans or walnuts, too. Soft, moist cookie. I used the small Pampered Chef scoop & probably got 6 dozen or so cookies that are 2 inches in diameter.

This cookie is really more like a muffin in texture. I omitted the cloves in favor of nutmeg, and used a full 2 cups of semi sweet chocolate chips. Next time I may try milk chocolate chips. I think the semi sweet chips are a bit overpowering in this cookie. The dough is very wet but bakes up nicely. Nice flavor and texture.