I love these cookies!! My 5 year old loves them too!! Tasty and a great way to use bananas that have gotten too ripe to just peel and eat.

I replaced most of the shortening with applesauce and added chocolate chips. These are moist chewy and delicious. I will be making these every time I have overripe bananas.

Very good "different" cookie. I used 2 large bananas, 1 small can of crushed pineapple, and some coconut. They were big and soft and really yummy!

Tweaked the recipe a bit to make them a really yummy low fat treat by cutting the butter in half, and substituting the remainder with apple sauce. Also added a cup & half of raisins/craisins and some flax seeds. They came out awesome!

Well, after mixing together all the dry ingredients - I discovered I only had 1/4 c. crisco (butter flavor). So, I substituted the remaining 1/2 c. with butter. I really didnt pay attention to the temp/time as my oven runs hot so I started them at 350 and once golden brown around bottom edge I always turn the temp down to about 250 until the middle is done - but leaving the cookie still soft. These turned out GREAT! Soft and chewy and very moiste with great banana flavor. I will definately make these again.

I was looking for a way to use up some ripe bananas and oats and am glad I came across this recipe. These are yummy cake-like cookies! Since we are also trying to eat healthier I used 1/2 whole wheat flour and 1/2 all purpse flour. I also substituted 1/2 c. brown sugar for 1/2 of the sugar and used coconut instead of nuts (personal preference) as one user suggested. I also decided to add 1/2 tsp vanilla to the egg/banana mixture, but you could add up to 1 tsp. I thought it added a nice flavor. Also, being the chocolate lover that I am I added in a few chocolate chips to my last batch of cookies. Next time I might try substituting applesauce for the shortening to make it even healthier. I too found that about 9-10 minutes at 400 degrees was plenty of cooking time. Thanks for a great recipe!

Tastes like banana bread w/ texture of oatmeal. I changed 1/2 c white flour to wheat flour. Yum. Very soft.

I just tried this recipe. It was very simple to put together. 15 min. is a bit too long to bake them. 9 min was perfect. I did not like the taste. i found them quite bland. Maybe they would be better with nuts added. My family does not like nuts.

These are very easy and soo delicious! They are like a little bit of banana bread.

Very moist & yummy!!! Like little banana breads-yummy.

Pretty good cookies. I subbed brown rice flour for the all-purpose and used all butter instead of shortening. Used 1/2 cup raisins instead of nuts. Also used EnerG egg replacer (my son has an egg allergy). Baked the cookies for 13-15 minutes per batch and they came out brown and crispy on the edges and outside and soft on the inside. My husband even liked them, and he's not a big fan of oatmeal cookies. Will use 1/2 the sugar next time because really ripe bananas give these cookies plenty of sweetness. Thanks for sharing this recipe!

Having some elderly bananas on hand I decided to give this recipe a try. Yummmy, these are wonderful! I made a couple of changes to the recipe as written. I creamed the shortening, egg, sugar and banana together and then added the dry ingredients. I used pecans in place of walnuts, due to allergies. I also added 1 tsp. of vanilla. I ended up with 4 1/2 dozen cookies, which I'm sure will disappear as soon as the family comes home. Wonderful banana taste without being overpowered by the oatmeal in a soft cookie. I would recommend watching the baking time. 15 minutes would've been too long in my oven; my batches averaged about 11 minutes. Thank you for a tasty recipe!!

Mmm, these are so good. Definitely for lovers of banana bread. I used 1/4 of applesauce instead of the same amount of Crisco, and half brown sugar instead of white. So, so so tasty.

I may have used to much banana in my recipe because they came out like muffin tops, which wasn't bad, but I wanted a cookie more than a muffin. They were very good reheated and everyone I shared them with thought they were excellent.

These are awesome. I had a ton of black bananas in my fridge (they make the best bread) and wanted to use them up. Wanted a change from banana bread so I tried this recipe. Changed it slightly: omitted the nutmeg (didn't want it to taste like banana bread), omitted nuts (didn't have), used 1/2c shortening and 1/4 butter, and increased the oats to 2c. Also added a splash of milk (eyeballed it, maybe 1/8c) and 1/2 t vanilla. Fantastic unadulterated banana flavor. Just make sure to watch them carefully, mine came out perfect at exactly 9 min at 400.

A very good cookies, tasting like a bit of banana bread. I made a double batch of these for my hubby to take to the office and they got rave reviews. However, I baked them for 11 minutes as they got too brown at 400 degrees for 12 minutes; when this adjustment was made, they were a dark brown on the bottom rather than a nice tan color. I also tweeked this recipe by using 3/4 teaspoon of baking powder for increased height of the cookie with no harm done. Delicious with coffee or a cold glass of skim milk.

Excellent! We followed the recipe exactly and these are a big hit with the kids, me, and the lifeguards at the pool! Definetely a great way to use those last 2 over-ripe bananas from the bunch.

I loved these- My son has dairy allergies so I am always looking for something with no butter. I love bananas and these were very flavorful and my son loved them too. With the fruit and oats- we use them as breakfast cookies.

What a great cookie! I love bananas, hubby loves oatmeal....I came out the winner in this one. Doesn't take too "oatmealish". Tastes more like banana bread. No matter, hubby enjoyed them just as much as I did. I followed the recipe exactly on this one and wouldn't change a thing.

These are YUMMY! Very cake-like and moist. Super easy and fast cooking. I used applesauce instead of an egg and the batter is just as delicious (and safe!) as the end product. =) Highly recommended recipe!