Banana Oatmeal Cookies II Recipe -
Banana Oatmeal Cookies II Recipe
  • READY IN hrs

Banana Oatmeal Cookies II

Recipe by  

"This recipe is as close as I can get to the delicious cookies my mother use to make when I was a little girl. Spicy oatmeal cookies with banana and walnuts."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together shortening and brown sugar. Beat in egg and mashed banana, then stir in vanilla. Combine flour, baking soda, salt, cinnamon, and cloves; stir into the banana mixture. Mix in rolled oats and walnuts. Drop by rounded spoonfuls onto prepared cookie sheets. Leave room for spreading.
  3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Mar 14, 2006

This recipe is a great beginning, but a few changes are necessary to make the cookies the type that everyone raves about: 1.Add a banana to the mush and a quarter-cup of oatmeal for more banana flavor, otherwise you barely get the taste . 2. Skip the cloves, add another teaspoon of cinnamon. 3. Add a 1/2-3/4 teaspoon of baking soda so that the cookies rise a bit, they don't in the original recipe. 4. Switch half of the white flour w/ whole wheat flour, it tastes the same and is much healthier. 5. Use white choc. chips!--huge difference, goes much better w/ banana taste. These changes make the cookies superb, and your friends won't stop asking for more!

Most Helpful Critical Review
May 07, 2008

This is a good cookie, it's just not a great cookie. Other than using butter rather than shortening I followed the recipe as written. This is not short on flavor, as the oatmeal, banana and nutty flavors are all prominent. It has a rustic, whole grain texture, not cakey at all, just that of a chewy oatmeal cookie. There is nothing wrong with the recipe, but it will never make a chocolate chip cookie move over.

Jan 30, 2009

This deserves five stars. (And I'm stingy with giving out five star ratings.) The cookies are soft, slightly spicy, and absolutely delicious. I didn't have cloves so I used a bit of pumpkin pie spice and the results were fantastic. The cookie sheet was ravaged by my husband and I before the cookies even had a chance to cool. EDIT: January 29, 2009 I've been making these for a few years now and they are always awesome. I add a bit more banana and vanilla and some nutmeg and extra cinnamon- I like a lot of spice in my cookies. I have also used butter and margarine or a mix because of the whole trans fat thing. (No more margarine for me!) I have also added milk chocolate chips to half of the cookies for my hubby. Still a keeper after all these years! :)

May 02, 2008

Tired of banana bread, I chose this recipe as a way of using up ripe bananas. I used four bananas (not one), margarine instead of shortening, extra cinnamon, no cloves and some chocolate chips but otherwise kept the quantities of the ingredients unchanged. The result was a very moist and tasty cake-like cookie, which was particularly good fresh from the oven. I was surprised at how many cookies it made. I shall make these again when I have bought too many bananas!

Jul 10, 2003

I didn't hae bananas for once, but had some banana cream pudding mix, used that instead. After doing so, I realized I should have perhaps added more moisture to take the place of the wetness of the fruit, but actually, these turned out great. I made them three ways 1)rolled in balls - they formed puffy domes all nice and soft 2)rolled in balls and flattened slightly - nice thick even cookies that were crispy on the outside, soft on the inside 3)spooned out and flattened pretty well - crisp crunchies. My family loved the three kinds from just one batch. Good stuff!

May 26, 2005

SOOO good, interesting as well. I used butter instead of shortening, nutmeg instead of cloves, omitted the walnuts and added 3/4 c chocolate chunks (mostly due to what I had or did not have). Like other reviewers, I also needed to bake them for 12 min. Will make again!

Aug 24, 2005

These cookies were really yummy, especially after adding raisins and a handful of unsweetened shredded coconut. I made them plain and with the above additions and the raisin-coconut addition made them soooo much better. I like the plain ones too, but my boyfriend only likes the ones with the extras. (I didn't have walnuts so neither of the batches had them). I should mention that I tried to make these a bit healthier by using only 1/2 cup of shortening and adding extra banana to increase moistness...I used 1 cup banana and it worked great. Also, I didn't have cloves on hand so I used pumpkin pie spice like someone suggested and it worked well. In the end, these are a nice change from banana bread, but I think I still prefer to use my extra bananas for banana bread.

Mar 25, 2006

They are soft cookies but do not have the texture of cakes (which is good). The rolled oats give them a good texture. The taste is not bad but need some getting used to. I cut the shortening to 1/2 C, sugar to 3/4 C and used pumpkin pie spice instead of cloves. Also, instead of adding walnuts, I substitute with chocolate chips (1 C). In addition, I used 3 medium-sized bananas. Two thumbs up for the fact that they are healthy cookies :)


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  • Calories
  • 116 kcal
  • 6%
  • Carbohydrates
  • 14.2 g
  • 5%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 86 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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