"A new twist on an old favorite. Moist and yummy." — MADAMERAMBO
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1 1/4 cups
firmly packed brown sugar
egg, lightly beaten
1 1/2 cups
ripe bananas, sliced
1 1/2 cups
These cookies were so easy to make and a BIG hit here...the only thing I did different was add some chopped pecans. I was so impressed with the fact these didn't spread out on the sheet, which is one of my pet peeves. I will definately be making these in the future, esp. around the holidays!
I never thought I would ever say 'no' to a cookie, but this one just didn't do it for me. I love oatmeal cookies when they are slightly crispy, but chewy at the same time. These cookies had more of a banana bread texture, with overly chewy oats mixed in. They almost became slightly soggy after spending a day in a storage bag. I liked the flavor/ spice combinations used, but those did not outweigh the texture issue. Sorry...
These are really good! I quartered my banana slices and thought that it worked really well. I was also surprised that my cookies did not spread. They stayed in little balls. The second batch I flattened with a fork and liked the appearance much better. I will make these again!
FANTASTIC!! My kids and I love these cookies!! I substituted whole wheat flour, crisco (for margarine--one kid is allergic to milk) and used craisins and dried blueberries instead of raisins. The crisco makes them more crispy and less cake like. This is definitely a keeper!!!!!!!! Thank you so much!!!!!!!!!!
This recipe is fabulous! The banana is so alive and refreshing, and the other ingredients compliment that flavor. I used Splenda in place of the white sugar, and the texture was excellent. I live at 6000' elevation and didn't have to make any other changes in order to achieve superb results! This is definitely a keeper!
This is like banana bread in a cookie shape! For my family, it is the perfect blend of crispy and soft. The house smelled SOOOO GOOD while they were baking. Will definitately be making these again!
Well...they ARE good and Lord KNOWS how sick I am of banana bread. Gotta say...not "cookie" like...but for me they came out "cakey"...but GOOD! Don't get me wrong...A GREAT change from banana bread and I would make again. By the way I used REAL butter and golden raisins and 3 banana's in mine. **Am bumping from 4 to 5 STARS!** AFTER letting them sit overnight I would give these 20 stars! Gave some away to friends since this recipe makes so much and am still noshing on mine...these are even BETTER when they sit a day or two. SO....5 STARS! Like I said a GREAT change from banana bread and muffins! Next time I will try some crushed pineapple and nuts in these....just for kicks and giggles.
I read the reviews before attempting this and ended up adding just a shade more flour and baking them a little bit hotter and longer (partly because my oven is wonky). They turned out awesome: chewy, but not mushy or crumbly. I'm loving them and I don't even like banana - I was making them for my husband. He ate six in a row and the dog went ape begging for them. Way to trick them into eating healthy food!
* Percent Daily Values are based on a 2,000 calorie diet.
Oatmeal Banana Raisin Coconut Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 51
These chewy oatmeal raisin cookies are spiced with cinnamon and cloves.
Make these classic cookies to sweeten any occasion.
See a top-rated recipe for soft, chewy oatmeal cookies.