"These are a delicious moist cookie which freeze very well and a great way to use those overripe bananas." — MAMA_5_98
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1 1/2 cups
mashed ripe bananas
1 3/4 cups
Mmm, these are so good. Definitely for lovers of banana bread. I used 1/4 of applesauce instead of the same amount of Crisco, and half brown sugar instead of white. So, so so tasty.
They were ok..used coconut instead of nuts, found that 15 mins at 400 was allitle much, 9 or 10 mins would have done it.
Tweaked the recipe a bit to make them a really yummy low fat treat by cutting the butter in half, and substituting the remainder with apple sauce. Also added a cup & half of raisins/craisins and some flax seeds. They came out awesome!
These cookies were wonderful! I didn't use the nuts; I used a little extra oats instead. A great use of overripe bananas. I cooked them at 375 for 10-12 minutes and they turned out perfect. I will definately make them again.
Very good and easy. I substituted pecans for the walnuts and they were delicious. Watch the time on these- I thought they were done at 9 minutes.
These cookies turned out really well. I agree that 15 minutes is too long to bake them. I made them healthier by substituting 1/2 applesauce for shortening, 1/2 whole wheat flour, and 1/2 brown sugar. My 2 year old son and husband both love them!
Made these with some banana's I had sitting on the counter I had forgotten. Made them and everyone loved them, in fact had to make copies since they wanted to make them themselves. Couldn't be better than that.
Being a chocolate lover I added chocolate chips and left out the walnuts. My oven is new and they baked fine at 14 - 15 minutes @ 400.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Oatmeal Cookies III
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 52
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