Reviewed: Nov. 18, 2009

Very flavorful and delicious cookies. I omitted the coconut because I don't like coconut and these cookies turned out great. Great way to use ripened bananas.

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SDSUGIRL

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Reviewed: Oct. 1, 2009

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.

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LOPIEKITTY

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

Living In: Port Huron, Michigan, USA

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Reviewed: May 27, 2009

These are wonderful moist chewy cookies, I will make these again and again. What a great way to use ripe bananas

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GRANNYU2

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Reviewed: Feb. 16, 2009

I used real butter instead of margarine. The texture and taste was better than I expected from a banana cookie - not as 'cakey' as anticipated. This recipe is definitely a keeper!

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Jodi

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Reviewed: Jan. 24, 2009

Wonderful recipe, great combination of bananas, raisins, oatmeal and coconut. Didn't change a thing in the recipe. I just mashed my bananas instead of cutting into pieces. This is definitely a keeper.

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SHEPPAR

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Reviewed: Dec. 11, 2008

Nice change on the oatmeal cookie, these were good! I liked the banana and coconut combo with the oatmeal. Will make again!

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jenniferleah

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2008

What a great way to use up those over ripe bananas instead of the typical banana bread! Don't like too many raisins, so backed off the amount to only a 1/2 cup and increased the coconut to 1 1/2-2 cups to offset. Other than that, made as the recipe stated. May have been my oven, but had to decrease to 10 minutes to prevent from burning. Thanks for sharing!

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Ameenab

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Woodbridge, Virginia, USA

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Reviewed: Jul. 28, 2008

Pretty good cookies. I wanted to use up some old bananas and this did the trick. Anything but banana bread... I added chocolate chips because everything is better with chocolate! I also used cranberries instead of raisins.

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martinaj

Home Town: Tacoma, Washington, USA

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Reviewed: Jul. 23, 2008

These were yummy. We used butter, we added pecans, and left out the raisins, because I didn't want it to taste like an oatmeal cookie. Stayed soft for days. I would store in a container in layers, not in a bag to prevent breakage.

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Jul. 14, 2008

Not quite a cake cookie, not quite a hard type cookie. A nice change and full of lots of good stuff! I mashed one of the bananas and sliced up the other. Time is just about right. I went about 12 1/2 minutes.

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pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

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Reviewed: Jun. 22, 2008

These cookies are oh-so-yummy! Soft, moist and delicious, and the recipe is perfect just as written. They're a bit time-consuming, but well worth the effort. I was impressed by the fact that I was able to let them bake for the full 13 minutes to get them adequately browned, and the bottoms didn't get overly-browned (or blackened) like some cookies do. Plus, I actually came out with 60+ cookies--more than what the recipe says it makes. My family is devouring them quickly!

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Cathie H.

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Richland, Washington, USA

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Reviewed: Apr. 30, 2008

OMG These are the best cookies I ever mad.e I made them along with other cookies for Christmas presents and everyone wanted a whole tin of these cookies. I will definitely make these cookies again.

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Ashley

Cooking Level: Intermediate

Home Town: Gwynn Oak, Maryland, USA

Living In: Windsor Mill, Maryland, USA

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Reviewed: Apr. 19, 2008

These are yummers! I'm not a huge fan of banana flavored foods, but I was looking for an alternative to banana bread. I'm very excited to have found this recipe! I made a few changes: I used stick butter because that's what I had on hand; I didn't beat the egg because I was lazy; I used Pampered Chef Cinnamon Plus instead of cinnamon/nutmeg/cloves; I didn't slice my bananas; I used half the suggested raisins and used butterscotch chips for the other half; I used a 7 oz. bag of coconut because that's what I had. My ripe/black bananas had been frozen and they mixed in just fine once thawed. I cooked them on my stone for 13 minutes and they were a nice golden brown. Someone went as far as labeling these "healthy"... With the amount of butter and sugar, I wouldn't call them that! I did, however, double the recipe as someone else suggested and I'm glad I did. Thanks!

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Megan Petersen Hall

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2008

This was EXACTLY what I was looking for, thank you! Lovely cookies that are crisp on the outside and chewy on the inside! I did make a few modifications when I made mine though: Instead of raisins I used dried cranberries/strawberries and I only used 1/4 c butter and added 1/4 milled flax to add some fiber and grainy flavor. Additionally, I didn't use any cinnamon, cloves or nutmeg and it was still very flavorful, even a bit too sweet. I would only add half the white sugar it calls for next time. Might be because my bananas were so ripe and sweet. They also took a bit longer to cook for me, I'd say about 15 minutes so the center isn't gooey. I took a batch to work and kept one for myself. Everyone loved these! Thanks!

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SAPATEIF

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Reviewed: Mar. 27, 2008

Loved this recipe. I made it for my Dad, who we call "The Cookie Monster" and he loved them! I doubled the amount of spices, added 1/2 cup of chopped dried apricots, and used mashed bananas as well. Yummy!

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Littldot

Cooking Level: Expert

Home Town: Hardisty, Alberta, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Feb. 25, 2008

WOW! These are really good! I resisted the urge to add chocolate chips and followed the recipe as was written. My batch yielded 36 perfect 2" cookies. Thank you for sharing the recipe.

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Lulu

Cooking Level: Beginning

Living In: Tampa, Florida, USA

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Reviewed: Dec. 30, 2007

Very nice!!

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Amanda357

Cooking Level: Expert

Home Town: Edmond, Oklahoma, USA

Living In: Yucca Valley, California, USA

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Reviewed: Sep. 26, 2007

Try exchanging chocolate chips for the raisins. They are best right out of the oven or reheated in the toaster oven.

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Elisabeth P.

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 15, 2007

Excellent flavor! Fresh nutmeg sure makes the difference. I mashed the bananas and used butter instead of margarine, but that is all I changed. Will definitely make these again.

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lishee

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Jul. 28, 2007

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!

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