Reviewed: Nov. 24, 2009

loved it! used butter instead of the shortening, half white sugar and half dark brown sugar, then added walnuts, craisins, and coconut. Awesome! I am sure would of tasted great just as the recipe is... Don't usually switch up recipes, but I had what I wanted in my head, and this recipe worked out perfectly. Yum!

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mnmspencer

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Reviewed: Apr. 26, 2009

Okay, so I always despise when people completely change the recipe & then review it, but ... here I go. I subbed one cup of butter, subbed walnuts for the chocolate chips, added cranberries and orange extract. Too yummy! Has a fluffy, cake-like texture and is different from the ordinary. Oh, and I know there's quite a few banana oatmeal cookie recipes, but I chose this one because it used quick-cooking oats. The spices were perfect ... go ahead and try it!

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Mar. 29, 2009

I halved the recipe and added a pinch of salt to the dry ingredients to bring out flavors. Otherwise I followed the recipe to a T and was very pleased with the results. These are delicious and a great was to use up those very VERY ripe bananas.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Feb. 12, 2009

I made this cookie to use up some bananas, and because I thought it would be easier to travel with than banana bread. They were moist and cake-like and so good. I did make a few alterations: 1/2 cup cinnamon applesauce and 1/2 cup butter for the shortening, added 1/3 cup chopped walnuts, 2 cups chocolate chips, 1/2 tsp salt and omitted the cloves. I will be making these again.

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jennifer SD

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Reviewed: Feb. 10, 2009

I made these cookies for Christmas this year. When I baked them, they seemed a bit on the dry side, but still pretty good. I made them about a month before Christmas and put them in the freezer in ziploc bags. When I was putting together my gift baskets, I pulled them out and decided to whip up a frosting to top them and make them a little better. Well, they turned out GREAT!!! I used Banana Butter Icing by Carol, from this site.

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Rapinka82

Cooking Level: Intermediate

Living In: Chippewa Lake, Ohio, USA

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Reviewed: Dec. 26, 2008

I didn't have any shortening, so used 1 cup of butter and added a few tablespoons of flour. They were delicious -- not too sweet. My kids thought it basically tasted just like banana bread in the form of a cookie (which for some reason they thought was a bad thing). These were a nice change from just regular oatmeal cookies.

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JULLUM

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Dec. 10, 2008

I noticed as I was making these that the original recipe did not call for salt. I added 1/4 tsp. salt, used 1/2 c. butter and 1/2 cup shortening, replaced the cloves with ground ginger, increased the vanilla and cinnamon to 1 Tblsp. each, and added an extra 1/2 cup chocolate chips. My son (4) loved them!!! I think next time I'll use old-fashioned oats instead of quick-cooking, since I like a chewier consistency. This recipe is definitely a good starting point, though.

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JLYNNNAMDG

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2008

Yummy!

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JENNAmouse

Cooking Level: Intermediate

Home Town: Aurora, Ontario, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Oct. 29, 2008

These are not really cookies...more like banana bread in cookie form. Taste is pretty good, but don't expect a chewy or crunchy cookie. I would have rather have made choc. chip banana bread .

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bluehawaii319

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Reviewed: Oct. 18, 2008

Great WE loved these cookies and they were easy to make with the kids!!

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erikagee

Cooking Level: Intermediate

Living In: Monroe, Michigan, USA

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Reviewed: Oct. 11, 2008

Thank you for the recipe, Yvonne! These were quite good - they were like muffin tops! I made them and brought them to work and that was the general consensus - these cookies are like the best part of a muffin! Thanks!

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KO

Cooking Level: Expert

Home Town: Cleveland Heights, Ohio, USA

Living In: Mentor, Ohio, USA

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Reviewed: Sep. 23, 2008

Just took the last batch of these cookies out of the oven. I really liked the ease in making these and how they baked. I did not put chocolate chips in them. Wished I would have had BLACK walnuts on hand as that would have been a great addition to this cookie. Did not put cloves in as I do not keep that spice on hand. I do not care for that. Thank you for this recipe!!

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Cin

Cooking Level: Expert

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Reviewed: Aug. 25, 2008

Soft cakey textured cookies and it made so many! Great to take along to the kid's playgroup for all to share. I replaced 1/2 cup of the oatmeal with 1/2 cup dessicated coconut. I deleted the cinnamon and cloves altogether and replaced the vanilla essence with coconut essence. That's the beauty of this recipe...chop and change to your heart's content!

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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: Jul. 23, 2008

Usually I dont bake at all. This was my first cookie and it was awesome! I added my own touches. When I mashed the bananas I put 1 1/2 tablespoons of honey with the mash. I also cut back the chocolate chips to 1/2 cup and added 1/2 cup of raisins and a 1/2 dcup of walnuts. nThey were awesome.

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minnie

Cooking Level: Beginning

Living In: Houlton, Maine, USA

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Reviewed: Jul. 2, 2008

These cookies are really good. We didn't have any chocolate chips but lots of ripe bananas so we exchanged chocolate chips for Crushed Heath Bar. They were really moist and soft. I think they will be made lots at our house! They made a ton of cookies too! Thanks for the great recipe!

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theallisons

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Reviewed: Jun. 8, 2008

These cookies disappear! They are cake-like, flavorful, and not overpoweringly sweet. I like to use MINI CHOCOLATE CHIPS instead of the regular sized ones. My mother also passed this recipe on to me when I got married!

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Cara

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Yacolt, Washington, USA

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Reviewed: Apr. 21, 2008

We are huge banana bread fans, so these cookies fit the bill perfectly! I did substitute the shortening for 1/2 c. shortening and 1/2 c. margarine (and would consider just switching it out entirely next time), and did 1/2 c. brown sugar with 1/2 c. white. DELICIOUS! I got four dozen cookies from this recipe.

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CrystalD

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Reviewed: Mar. 12, 2008

I love these cookies even if I hate ripe bananas. they are cake-like but very tastefuls. i made them 2 times but i'm sure i'll do they again and again. thanks for the recipe. UPDATE: I sub applesauce for half butter, added some dried cranberries, a pinch of salt and used 1 cup quick cooking oats and 1 cup rolled oats. They came out much better.

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Patty

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2008

I switched the flour to a white whole wheat flour and traded some of the sugar for honey. They turned out great they are one of my husbands favorite cookies now.

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CARRIEPEPPER

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Reviewed: Oct. 1, 2007

these are more like banana muffin tops - very bready. That said, i enjoyed these cookes, but they aren't like your traditional oatmeal cookie. If you enjoy banana bread - then you'll enjoy these.

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