Reviewed: Nov. 14, 2009

Good. Omitted the walnuts and worked out fine. These would freeze well. Moist, with a notable banana flavor.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Nov. 12, 2009

These were the best ones. I added dried blueberries, cocnut and M&Ms. My kids loved them!

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AKGEM

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2009

These are yummy! I used a total of 3 bananas (recipe is about 2), 1/4 cup more oats and a bag of white chocolate chips. A hit because they aren't cakey.

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Epiphany

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Alpine, Wyoming, USA

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Reviewed: Jul. 21, 2009

Great flavor, just didn't stay together. I used 4 bananas so I think that's why.

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cassie

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Reviewed: Jun. 15, 2009

AWESOME! Use these changes for perfect cookies! replace 1cup whole wheat flour for the white, cut the sugar down to 1/2 cup. add 1 beaten egg white with the egg. this while help the dough from getting dry and will help them rise. flatten cookie on cookie sheet(they will rise). bake 10 min. Rasins work as a good sub. for nuts. suggestion: if you really want a banana tase sub 1/2 vanella extract for banana extract. ENJOY!

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organic_mommy

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Reviewed: Jun. 2, 2009

They didn't raise but had a nice subtle flavor.

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Kenzi008

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Reviewed: Jun. 1, 2009

For those of you who complain about the texture after changing the ingredients--using margarine or butter instead of the shortening the recipe calls for drastically changes the texture of the finished product.

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Nancy C

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 25, 2009

Quite good. I had stacks of bananas on hand so made these plus a banana cake and banana choc dessert from this site as well to use them up. They seem to freeze well which is what I was looking for. I didn't have the cloves on hand so left them out.

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CHRISTIEJB

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Reviewed: Feb. 18, 2009

I thought that these cookies turned out good. I liked the flavour, but not so much the texture. Even making them very small and baking for up to 15min they still came out seeming undercooked: very wet (beyond moist) and a little mushy. However, people at worked really liked them and said they didn't mind the texture. I used butter instead of shortening(maybe that affected the texture?), left out the cloves, added chocolate chips, and used roasted almonds instead of walnuts.

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TunaFishTaco

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Reviewed: Feb. 8, 2009

The thing I like about these cookies is that they aren't cakey and have a good crunch on the outside, while being moist inside. I followed the recipe exactly except I didnt use the cloves, I used the pumpkin pie spice like someone else mentioned. I also had no walnuts, so I used white choc chips. Be sure to flatten these out a little if you dont like the round, puffy cookie.

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JORIE115

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Reviewed: Feb. 2, 2009

YUMMY!!!!! I increased the banana to 1 cup. I only had 2.5 cups of oats and they still came out great! They did not spread too much, but they were delicious!!!

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sirenadabat

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Reviewed: Jan. 28, 2009

Made this recipe as is and it came out fine. They taste just like banana bread. They just came out of the oven and seem very cake-like in texture. I added 1/2 cup semi-sweet mini chips. Will make this one again.

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MOXIECOLA

Cooking Level: Intermediate

Home Town: Malden, Massachusetts, USA

Living In: Saugus, Massachusetts, USA

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Reviewed: Jan. 7, 2009

These are delicious oatmeal cookies. As another reviewer suggested, I used 1/2 cup whole wheat flour and 1/2 cup AP, added a tiny bit more soda, and omitted the cloves. Oh yeah, I also used 1 stick of real butter and 1/4 cup Crisco. Mine, I thought, were actually too puffy and didn't spread. The second pan I flattened slightly before putting in the oven and they turned out fine. Nice brown sugar, banana, nut flavor.

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KEDY

Cooking Level: Expert

Home Town: La Palma, California, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Dec. 14, 2008

I am not a big banana fan, but with that being said they were very good. I thought they were a bit too soft after 12 minutes in the oven, but they firmed up a bit by the second day so they were perfect cookie consistency. I will make these again for the banana lovers.

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camp0433

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 29, 2008

I'm always looking for a way to use up all the overripe bananas and we loved this recipe. I did make a couple of changes though--I replaced the white flour with freshly ground whole wheat pastry flour and instead of using shortening, I used coconut oil. Wonderful!! and healthy for my family, too!

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GLODUERR

Cooking Level: Expert

Home Town: Van Buren, Arkansas, USA

Living In: Purcellville, Virginia, USA

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Reviewed: Aug. 14, 2008

I was hoping these would be chewy like an oatmeal raisin cookie but they were more like dry little muffin tops. Tasted ok, but I was expecting them to be more like cookies. I used butter instead of shortening. Make sure you press these down with a fork before baking because they do not spread AT ALL and will be raw in the middle.

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sarah

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: May 7, 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.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: May 2, 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!

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