Reviewed: Nov. 26, 2009

I think this recipe had lots of potential but I really had to modify it to make it a five star. I used 2 bananas (really ripe) I used only 1/4 cup sugar (actually I used Splenda) and left the brown sugar at 1/2 cup. I used 2 whole eggs instead of just the whites. I only used 1 cup flour and used 2 cups of oats. I used 1 1/2 tsp baking soda. I added 1 tsp cinnamon and 1 tsp vanilla. I omitted the raisins. I baked mine at 350 for 9 minutes (using about 1 heaping TBSP of batter per cookie and flattening slightly). This higher heat/less time made the outside nice and crispy but the center was melt in your mouth! I think next time I would also add some chocolate chips.

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BBLUELINE

Cooking Level: Expert

Living In: Kenora, Ontario, Canada

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Reviewed: Aug. 31, 2009

I made this for a group of 11 and it was loved by all. The only change I did was switch raisins for chocolate chips! Very delicious!

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Sophie

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Reviewed: Aug. 10, 2009

This was ok. I guess I don't like bananas as much as I thought.

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Bree

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Reviewed: May 18, 2009

This is a great recipe, and the cookies turned out very moist and fluffy. However, I did make some changes as suggested by other reviewers. I used 2 bananas, and 2 eggs rather than the egg whites. Also, I cut back the white sugar to only 1/4 cup, and used one cup whole-wheat flour, and one cup all purpose (will try both cups whole wheat next time). Since my kids do not like raisins, I omitted them too. This is a perfect recipe to use up old bananas, and use ingredients such as peanut butter, and oats which are always in our household. Thanks for sharing!

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shivs006

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Reviewed: May 14, 2009

This was not my favorite. It was very moist and fluffy but lacked in flavor. I couldn't realy taste the banana or the peanut butter and the oatmeal just got lost in there somewhere. If I were to make it again I would add more oats, less flour and more sugar.

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CF

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: May 9, 2009

I also adjusted for a little more healthy cookie! Used 2 cups oats & 1 cup flour. Swapped out the white sugar for splenda, but kept the 1/2 cup brown sugar. I am also a fan of peanut flour (dehydrated, ground peanuts w/ 75% less fat than PB) so I used 1/2 cup peanut butter and a few T peanut flour with a carton of low-fat yogurt for extra moisture and texture. They are more like a muffin top than a cookie, but a delicious one!!

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connorsmom

Cooking Level: Intermediate

Home Town: Hartville, Ohio, USA

Living In: North Canton, Ohio, USA

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Reviewed: Apr. 29, 2009

I did not care for this recipe.

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Dancing Queen

Cooking Level: Intermediate

Home Town: Hanford, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Mar. 1, 2009

I followed the suggestion of other reviewers and used 1 cup whole wheat flour and 2 cups oatmeal. I also used splenda in place of the white sugar and they turned out awsome! My boyfriend even liked them! I also added chocolate chips. So yummy!

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Jenny

Cooking Level: Intermediate

Home Town: Nikiski, Alaska, USA

Living In: Kasilof, Alaska, USA

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Reviewed: Jan. 31, 2009

These were great! I gave my 3 year old cousin a choice between this cookie and plain chocolate, and she wanted the cookie! I tweeked the recipe with help from a few reviews. I followed what they said and switched the original ingredients to 1/4 cup sugar, 1/2 cup brown sugar, 1 cup flour, and 2 cups oats. With these adjustments, two thumbs up!

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disneylover111

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2008

Probably could've used more peanut butter. I replaced the white sugar with artificial sweetener and people seemed to really like them still. I think they definitely settled into a more tasteful place. I probably would've added more banana too. They were good though. I suggest using chunky peanut butter, the little bits of peanuts add great flavor and texture.

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Karen

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Reviewed: Dec. 7, 2008

This is a great recipe if you need to bring something healthier but still delicious to a gathering. I used it for group study sessions in college!

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LisaMarie0485

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2008

Great recipe! Yes, I made some minor adjustments, but I do that with any recipe, as I'm sure most people do. These cookies have a soft texture with a little crunch from the rolled oats and a fantastic blend of flavors from the peanut butter, bananas, oats, and spices. I made them for my kids for an after-school snack today with hot cocoa and they are a hit. My husband had 4 before I could even get them cooled! Definitely worth giving a try!

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KARYADAWN

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Reviewed: Sep. 13, 2008

Bland cookies, baked as directed and undercooked. I baked a few minutes longer and were completely dry. I followed the recipe exactly. Perhaps they would've been better with less wheat flour?

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alb

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Reviewed: Aug. 28, 2008

I just added a cup of chocolate chips and it was fabulous!

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tabitha

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Reviewed: Aug. 10, 2008

Overall, these cookies were flavorless. I substituted unsweetened applesauce (1/4 cup)for part of the white sugar, in an attempt to cut back on the processed sugar. Next time I might try adding peanut butter chips, m&ms, lots of spices. I want to try again since I like the idea of a healthy pb cookie. This time around just was not a success.

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seekingcalm

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2008

This cookie/muffin top is veeery good! There are a couple things I modified: i doubled the banana amount which gave more flavor and moistness, I only used light brown sugar instead of using half brown and half white, instead of raisins I used a mixture of pecans & semi-sweet chocolate chips, and I added about 1/3 cup to the mixture to help it hold together (this really helped!). The nuts to me are a MUST in this recipe. I really liked the end result: it's not really too sweet, but sweet enough for me!

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kimmy088

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Reviewed: Jul. 15, 2008

Everyone loved these! Used 3 small bananas, one egg, one egg white, added extra oats, and chocolate chips instead of raisens. Also I left the banana a little chunky which added very much to the finished product. If you are looking for a chewy, peanut buttery cookie thats a little healthy this is the one you should try.

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stevesteve8383

Cooking Level: Intermediate

Living In: Plainfield, Illinois, USA

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Reviewed: May 29, 2008

Following the suggestions, I used 2 bananas, a bit extra RF PB (overflowed the measuring cup), 1/4 white sugar, 3/4 brown sugar, whole eggs, added 1% milk. I divided the dough into halves. One half raisins, other half chocolate chips. *Dough is HORRIFICALLY sticky!* I found both versions to be dry, and pretty "floury" in taste. Get these more moist and cut the flour (maybe add more banana, too) and you'd have a super yummy treat.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Apr. 1, 2008

These cookies tasted great. I did double the recipe and used more brown sugar than white and whole eggs instead of just the whites, and chocolate chips instead of raisins. The cookie dough is very stiff and hard to work with I had to mix it with my hands. The cookies were huge! And my kids loved them. Will be making these again.

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Julie

Home Town: Hamilton, Ontario, Canada

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Reviewed: Mar. 18, 2008

I will not be making these again. (my family was not a fan). The texture was great,and they smelled good, but I can't say the same for taste(there was just too many different flavours going on).

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