Reviewed: Apr. 11, 2012

I love peanut butter and banana, so this was a great find! I followed the advice of several reviews and got superb results. First, I used 2 cups of oats and 1 cup WW flour rather than the other way around, I used 1/4 cup Splenda, 2 whole eggs, 2 small bananas, eliminated the raisins, and added an extra 1/2 tsp baking soda. I also added a tsp of Rum extract, but vanilla would be a great option too. I pressed them flat before baking as well. These have a wonderfully chewy texture and are full of that peanut butter and banana flavor I love so much! I love all the extra oats in there. I baked them at 325F for 15 minutes and they turned out perfect. I got 16 large cookies from this batch.

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Reviewer:

Lulu

Cooking Level: Intermediate

Reviewed: Jan. 14, 2012

Excellent with a few changes from the reviews! More peanut butter, more bananas, and mini chocolate chips instead of raisins. YUM!!!

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Reviewer:

Ilovetobake

Reviewed: Dec. 23, 2011

Thanks for the recipe! I cook without added sugar, so tripled the bananas and added an apple. (I used natural p.b. without added sugar as well of course) Also added cinnamon (on the chopped, unskinned apple) and a T of vanilla. Yummy! Also, being lazy, for half the cookies, I spread the batter on the sheet and cut afterwards. just as good. : )

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Reviewer:

catgil3

Reviewed: Aug. 18, 2011

These tasted better the next day. I burned the first batch slightly, I had read others had to watch their cookies really well also. I think I'll add some white chocolate chips to the recipe next time. I used dried cranberries instead of raisins.

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Reviewer:

tracy m.

Cooking Level: Intermediate

Reviewed: Apr. 17, 2011

These were a great way to use up bananas that were a little past their prime lol. Followed the directions except subbing semi sweet choco chips for raisins because we were out. Will be making them again finally a cookie I don't have to feel so guilty about giving my kids =)

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Reviewer:

ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

Reviewed: Feb. 9, 2011

I had to omit, add and cheat a bit with this recipe, but it still turned out fantastic! I used two bananas, about a cup of peanut butter, two whole eggs and did not add in raisins because I was out. I love that these cookies are healthy, don't require any butter, so I feel a bit less guilty letting my girls, and myself, munch on a few at a time. I will definitely try to make this as written. =)

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Reviewer:

Jenn Cain

Cooking Level: Intermediate

Home Town: Oak Harbor, Washington, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Dec. 19, 2010

These cookies were so good. The only changes I made were to add another banana and a teaspoon cinnamon. Baked at 350 for 10-12 minutes. Let set on the pan for 5 minutes then cool on wire rack. Taking them out while still a little undercooked keeps them moist while they finish cooking on the pan.

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Reviewer:

msghd

Cooking Level: Intermediate

Reviewed: Oct. 26, 2010

I wasn't thrilled with this recipe. my cookies turned out very dry and I had to make a few adaptions in order for them to turn out with the desired moist inside. However the combination of flavors is great and with a few changes this recipe can make some great cookies!

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Reviewer:

emma

Cooking Level: Beginning

Reviewed: Sep. 17, 2010

These were yummy! Very moist, quite dense. Could have used a bit more peanut butter for my taste, but I'll try them again!

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Reviewer:

momof1son

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Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Okarche, Oklahoma, USA

Reviewed: Jun. 26, 2010

Yummy! I didn't give it 5 stars only because I changed it up a bit after reading the reviews. I used 3 ripe bananas, 2 whole eggs and because I added extra moisture, I had to add approx. 1 C. more each of the Whole Wheat Flour and Oats. I substituted Peanut Butter Chips for the Raisins. (Only because my family doesn't care for raisins.) Very good cookie that stayed very moist! Thank you for sharing the recipe!

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