Banana Oatmeal Cookie

Banana Oatmeal Cookie

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blairbunny 0

"This recipe has been handed down in my family for generations. It's a good way to use overripe bananas. It's also a moist cookie that travels well either in the mail or car. This is usually the first cookie to disappear at my house."
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servings 170 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 170 kcal
  • 8%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Sift together the flour, baking soda, salt, nutmeg and cinnamon.
  3. Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.
  4. Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.
  5. Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 467 Ratings

Most helpful positive review

I made these twice so far. The first time I omitted the nuts, added a bit more cinnamon, they turned out great, they stay soft forever. The second time I added dried cranberries and everyone at ...

Most helpful critical review

This recipe WOULD be a 5 star, however; DO NOT bake at 400F! Mine were burnt to a crisp and the oven was smoking after about 10 mins! I tried a second batch at 350F for about 13 mins.

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Least positive

I made these twice so far. The first time I omitted the nuts, added a bit more cinnamon, they turned out great, they stay soft forever. The second time I added dried cranberries and everyone at ...

We all loved these! I used ww flour. Instead of white sugar, I used a 1/2 cup of succanant with honey and 1/2 cup of brown sugar. Also used 1/2 cup of butter instead of the shortening. G...

excellent - had the ripest bananas ever and needed something to make quick... substituted half of the white sugar with brown sugar...added one tsp of vanilla, added lots of fresh blueberries! T...

These are fantastic. I used to beg my grandma to make these same exact cookies when I was little. We always made them with chocolate chips. On an interesting note, my grandmother told me that...

The only thing I added was a little bit of cinnamon, and these were wonderful! They didn't last 24 hours! I was surprised at the negative reviews. I have found that when you cream the shorten...

These cookies are amazing!!!! I divided the dough into 3 parts and baked one part just as the recipe states, added walnuts to one part, and mini chocolate chips to the other part. I baked mine...

KEEPER! The kids thought that these were great. I (as always) made them egg free for my egg allergic 16 mo. old, (by adding an extra banana mashed w/ baking powder). There was no notice of th...

I'd rate it higher but I made some changes that I think made these especially good. I know how people hate when others tweak recipes but I just couldn't bring myself to use the shortening. Ins...

These are really good. I have made them many times with great success! They stay into a nice plump, muffin/cake type of consistency cookie. It's very moist and has the right amount of banana f...

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