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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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: Intermediate 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. 19, 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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tablescraps

	Cooking Level: Intermediate Living In: London, Ontario, Canada
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Reviewed: Mar. 14, 2008

I thought these cookies were absolutely delicious! I decided to make them since I wanted to give my sons something healthy. I didn't have any wheat flour so I did use regular white flour. Also after the first batch, I decided to flatten the cookies out a little using a bottom of a glass. They came out very chewy. My son who hates raisins, gobbled these up. I will definitely be making these again. These were not dry at all, very moist. and another note is that these cookies were very easy to make. Thank you so much for posting.

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Erika P.


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Reviewed: Feb. 16, 2008

I think these are great!! I love peanut butter and then mixing it with the banana and oatmeal and raisin... it's a party in your mouth!

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anewshootingstar

	Cooking Level: Intermediate Home Town: Placerville, California, USA Living In: El Dorado Hills, California, USA
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Reviewed: Jan. 28, 2008

Pretty good for a healthy cookie. At first I didn't like it but the more I ate...the more I wanted! Couldn't taste the peanut butter but then I used 2 large bananas. My husband like it alot. Will try it with more bananas or more peanut butter in the future. BTW...it's more like a small bite size banana bread.

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kenjiannie

	Cooking Level: Intermediate Home Town: Anchorage, Alaska, USA
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Reviewed: Dec. 22, 2007

These are good if you really like peanut butter and banana together! I used dark choc. chips instead of raisins and this made them better. They don't change shape baking, so flatten them before you put them in the oven! I basically halved the recipe, using: 1 banana, 1/2 cup peanut butter, 3T white sugar, 1/4 cup dark brown sugar, 1 whole egg, 1/2 cup all-purpose flour, 1/2 cup whole wheat pastry flour, 1/2 tsp. baking soda, 1/2 cup rolled oats, and 1/4 cup chocolate chips. This made 18 cookies that I baked at 325 for 16 minutes.

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AUtiger86


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Reviewed: Dec. 6, 2007

I've been trying to hone up on my baking, and these wonderful cake-like, banana bread-like cookies are out of this world! The only modifications I made was that I used regular all-purpose flour and used whole eggs, not just the whites. I doubled the recipe and followed the recipe word-for-word and they were such a big hit in my house! My husband loved them so much, even my picky 5 year old son! I will for sure be making these again! You guys have to make these! Thanks for this wonderful recipe, it's totally a keeper!

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MamaChef


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Reviewed: Oct. 26, 2007

These remind me of the banana bread muffins my mom made when I was growing up. They made my house smell lovely. They cookies aren't too sweet at all and I used 2 very ripe bananas. I also soaked my raisins in hot water while I was mixing the batter up to make them nice and plump. These definitely have a cake-like consistency inside, but are very good. Plus, they are better for you than many cookies. Next time I might add a pinch of ground cloves for a bit of spice and maybe a 1/2 cup more oatmeal. Thanks for the recipe!

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JustLearning86

	Cooking Level: Intermediate
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Reviewed: Oct. 25, 2007

these really do taste like muffin tops rather than a cookie. they are yummy especially considering the healthy ingredient list. the kids liked them.

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clarissa


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Reviewed: Oct. 12, 2007

Very good cookie, satisfied my sweet tooth. It was an EASY cookie to make. I did omit the raisins and added chocolate chips. There are so many flavors in this cookie so a little goes a long way, so only add about a 1/4 c. of chocolate chips if you go that route. Wonderful recipe, will definately make again!!

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Hollie

	Cooking Level: Intermediate Living In: Manhattan, Kansas, USA
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Reviewed: Sep. 30, 2007

my kids & i really enjoyed these! i substituted 1/2 c honey for all of the sugar, added 2 bananas instead of 1, 2 whole eggs, 1t vanilla, 1/3c vanilla yogurt & only 1/2c oats. i baked them at 325 for 11 1/2 minutes, & they turned out cakey & soft.

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Toby


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Peanut Butter Banana Oatmeal Raisin

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