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.

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.

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!

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.

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!

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!

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!

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.

Very nice!!

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

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.

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!

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!

great recipe for campers at CAMP LUTHERWOOD in Bellinghan wa.

These taste really good, but they are quite crumbly. I didn't have any margarine, so I used 1 1/4 c butter and 1/2 c crisco. I cooked them for 11 minutes (my oven cooks a little hot)and they came out good, but falling apart. I actually think this recipe would make great oatmeal cookies - just taking out the banana. But a great alternative to use up bananas besides banana bread!