Recipe by Shay Shih
"An easy, oatmeal-based, drop cookie with the addictive taste of banana nut bread."
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packed brown sugar
1 1/2 cups
Not too pretty to look at but tastes better than appearance lets on.
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.
I added extra banana extract for really yummy cookies. I got requests to make these again. Thanks!
These cookies are great!
Excellent as is. I substituted two overripe bananas for the banana extract. Turned out yummy.
We all loved these, they didn't look too bad. Omitted nuts.
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.
I used the basic recipe but tweaked it to fit my style of baking. I used half the butter, no salt, one banana instead of extract, 1 cup of whole wheat flour and half cup of white flour. And I used about 3/4 of a cup of each of the sugars. II didn't say what kind of oats so I used old fashioned. I also sprayed the pan. The cookies came off much easier! They are yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Oatmeal Banana Nut Cookies
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 184
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