Oatmeal Banana Nut Cookies Recipe - Allrecipes.com
Oatmeal Banana Nut Cookies Recipe

Oatmeal Banana Nut Cookies

Recipe by  

"An easy, oatmeal-based, drop cookie with the addictive taste of banana nut bread."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cream butter or margarine with mixer. Blend in whole eggs, sugar, and extract. Add flour, baking soda, and salt. When the ingredients are thoroughly mixed, add oats and pecans. Mix on lower speed until consistent.
  3. Drop pieces of the dough using an ice cream scoop onto an ungreased cookie tray roughly 3 to 4 inches apart.
  4. Bake 8 to 10 minutes. Eight minutes would yield crispy cookies with a chewy, slightly doughy center. For harder, crispier cookies, bake longer. Cool on wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

Not too pretty to look at but tastes better than appearance lets on.

 
Most Helpful Critical Review
Jan 03, 2008

I have baked a lot of cookies over the years, but I have never had a cookie fall apart like these did.. They taste good, but most of them ended up a pile of crumbs. Maybe it needs more flour? I guess I will try one of the other recipes.

 

9 Ratings

Oct 28, 2002

I added extra banana extract for really yummy cookies. I got requests to make these again. Thanks!

 
Aug 29, 2002

These cookies are great!

 
Aug 12, 2010

Excellent as is. I substituted two overripe bananas for the banana extract. Turned out yummy.

 
May 05, 2008

We all loved these, they didn't look too bad. Omitted nuts.

 
Apr 19, 2014

Had to add additional flour to make them a bit more stiff. But as others have reviewed they still fell apart. The good thing is that with the additional flour they puffed up and I made whoopie pies with them by filling them with cream cheese filling. Not bad! But definitely not cookies.

 
Sep 23, 2013

These came out tasting great. They don't look done when they come out but let them cool down and they crisp right up. We used two over ripe bananas instead of banana extract and they were great. They are not a really sweet cookie which is why we liked them. We also used walnuts instead of pecans.

 

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Nutrition

  • Calories
  • 361 kcal
  • 18%
  • Carbohydrates
  • 41.9 g
  • 14%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 20.5 g
  • 32%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 219 mg
  • 9%

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

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