Banana Oatmeal Cookie Recipe

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Most Helpful Positive Review

Dec 08, 2006

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 work loved them! I keep a sheet of foil a rack below the cookies so they don't burn on the bottom, as they have a longer cook time (15 mins was perfect). I'll definitely make these again.

—AliciaVR6

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Most Helpful Critical Review

Oct 31, 2011

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.

—uberbl0nde

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403 Ratings

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Sep 25, 2006

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. Great

—SIMBAJOY

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Jun 14, 2006

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! They were awesome - baked at 375 degrees for 16 minutes on baking stones = they were perfect.

—carol

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Dec 29, 2003

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 shortening and sugar, it makes a huge difference in the texture if you don't mix it well enough. Other than that, I don't know why anyone who likes banana bread wouldn't love these!

—DRAKE1999

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Dec 09, 2005

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 she found this recipe in the newspaper during WWII. It was a good recipe to send to the troops because it shipped well and did not use rationed goods.

—ELLALONE

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Feb 24, 2006

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 for only 10 minutes and they do not need a minute more!! YUMMY!!!!!!!!

—Stacy K

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Jul 23, 2003

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 the oatmeal, which made them even better. I also added chocolate chips, for a nice but sweet after school snack. Thanks Pam ;)

—I'm nuts too...

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Nutrition

Calories
170 kcal
8%

Carbohydrates
21.2 g
7%

Cholesterol
9 mg
3%

Fat
8.8 g
14%

Fiber
1.4 g
6%

Protein
2.4 g
5%

Sodium
127 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Oatmeal Cookie

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 170
Calories from Fat: 79

% Daily Value *
Total Fat 8.8g 14 %
Saturated Fat 2g 10 %
Cholesterol 9mg 3 %
Sodium 127mg 5 %
Potassium 84mg 2 %
Total Carbohydrates 21.2g 7 %
Dietary Fiber 1.4g 6 %
Protein 2.4g 5 %
Sugars 9.7g
Vitamin A < 1 %
Vitamin C 1 %
Calcium 1 %
Iron 8 %
Thiamin 12 %
Niacin 10 %
Vitamin B6 3 %
Magnesium 7 %
Folate 12 %

* 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.