Reviewed: Apr. 27, 2013

I followed some modifications made by other cooks and these are pretty good. I am still modifying for my own personal taste, however, my husband likes these for breakfast/break at work. He is a construction plumber and it is so difficult to get him to eat breakfast. I put a peanut butter filling in the middle of two cookies for him. These cookies work because they turn out soft yet workable for the filling.

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Reviewer:

PJWEYERMAN

Cooking Level: Intermediate

Living In: Aurora, Colorado, USA

Reviewed: Feb. 25, 2013

Very good and I love that they are healthier than regular cookies!! Mine came out super moist - based on other recommendations I used two bananas and two whole eggs.

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Reviewer:

L B B

Living In: Wimbledon, Greater London, England, U.K.

Reviewed: Feb. 19, 2013

READ REVIEWS FIRST! I didn't and was pretty unhappy with the results. I thought that the high star ratings meant a good recipe as-is, not one needing enough modifications to add up to an entirely new recipe! Yes, it's a great flavor profile. But sooooooo dry. I could barely get the oats incorporated. And the cookies don't spread at all, so however you drop them on the sheet is exactly how they come out. Again, yes, great flavor. But as a total recipe, needs modification. I'd have enjoyed better if they were billed as energy bars, spread into a 13x9 and cut after baking.

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Reviewer:

wen

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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