Banana Oatmeal Cookies II

Banana Oatmeal Cookies II

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"This recipe is as close as I can get to the delicious cookies my mother use to make when I was a little girl. Spicy oatmeal cookies with banana and walnuts."
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Ingredients

1 h 15 m servings 116 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 116 kcal
  • 6%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

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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.

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together shortening and brown sugar. Beat in egg and mashed banana, then stir in vanilla. Combine flour, baking soda, salt, cinnamon, and cloves; stir into the banana mixture. Mix in rolled oats and walnuts. Drop by rounded spoonfuls onto prepared cookie sheets. Leave room for spreading.
  3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

Reviews

134
  1. 164 Ratings

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Most helpful positive review

This recipe is a great beginning, but a few changes are necessary to make the cookies the type that everyone raves about: 1.Add a banana to the mush and a quarter-cup of oatmeal for more banana...

Most helpful critical review

This is a good cookie, it's just not a great cookie. Other than using butter rather than shortening I followed the recipe as written. This is not short on flavor, as the oatmeal, banana and nutt...

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This recipe is a great beginning, but a few changes are necessary to make the cookies the type that everyone raves about: 1.Add a banana to the mush and a quarter-cup of oatmeal for more banana...

This deserves five stars. (And I'm stingy with giving out five star ratings.) The cookies are soft, slightly spicy, and absolutely delicious. I didn't have cloves so I used a bit of pumpkin pie ...

This is a good cookie, it's just not a great cookie. Other than using butter rather than shortening I followed the recipe as written. This is not short on flavor, as the oatmeal, banana and nutt...

Tired of banana bread, I chose this recipe as a way of using up ripe bananas. I used four bananas (not one), margarine instead of shortening, extra cinnamon, no cloves and some chocolate chips ...

I didn't hae bananas for once, but had some banana cream pudding mix, used that instead. After doing so, I realized I should have perhaps added more moisture to take the place of the wetness of...

SOOO good, interesting as well. I used butter instead of shortening, nutmeg instead of cloves, omitted the walnuts and added 3/4 c chocolate chunks (mostly due to what I had or did not have). ...

These cookies were really yummy, especially after adding raisins and a handful of unsweetened shredded coconut. I made them plain and with the above additions and the raisin-coconut addition mad...

They are soft cookies but do not have the texture of cakes (which is good). The rolled oats give them a good texture. The taste is not bad but need some getting used to. I cut the shortening to ...

Yum! I used a 1/2 cup real butter (I never use shortening) & doubled the banana for moisture, 1/2 cup whole wheat flour, 1/2 cup white flour and I did not have enough brown sugar, so I used 1/2...

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