Recipe by Sue
"Very soft, moist oatmeal cookies with bananas. Very yummy!"
Watch video tips and tricks
1 1/2 cups
1 3/4 cups
This recipe goes from "pretty good" to "absolutely phenomenal" with a few simple changes. 1. Extra spices - I used 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp pumpkin pie spice. 2. An extra banana. 3. Nuts (I used walnuts) and raisins. Those are probably the 3 most important changes I made, but I also used 1/2 white and 1/2 whole wheat flour and used 50% lighter butter instead of shortening. Oh, and added a capful of vanilla extract. These are absolutely to die for!!! Also used only 3/4 c. sugar, 1/4 c. of which was actually Splenda...still found them very sweet and didn't notice the splenda.
These turned out very good when I first made them. My husband even complimented them, which is saying a lot! I used 2 bananas since I had four that were getting too ripe, and the batter seemed a little dry with only one. I also added raisins and pecans to half of the batch and prefered those to the plain ones. We didn't finish eating these, though - after the first day, they were too soft and cakelike for our taste. I probably won't repeat it.
Great recipe!!! I tweeked the original a little bit just for fun and they came out great! I used whole wheat flour instead of all-purpose and instead of shortening, I used 1/2 cup butter and 1/4 cup of Smart Start butter spread. I thought the batter was rather dry so I added a second banana and then 2/3 of a cup of dried cranberry's. I calculated the total calories which came out to 3,330 for the entire batch and 121.75g fat. I yielded 50 cookies so that came to 67 cal's per cookie and 2.4g fat! Thanks for a great cookie :o)
These cookies are so easy to make and absolutely wonderful! The spices and banana mix well to create a great flavor. I made one batch to take to work. They were snatched up so fast I made another batch that night to take in the next day. A great way to use ripe bananas that you have on hand. I will definitely make this again.
I just made this recipe today and they are great! I split my batch and made half with chocolate chips and half with peanut butter chips. I made a few testers first with no chips added as well. My boyfriend likes the chocolate ones but I actually prefer the ones with nothing added. They are excellent cookies just as is. They are like mini, light, moist banana breads, so good! The peanutbutter chip ones were good too if you like pb and banana.
best hot out of the oven made less fattening by subsituting 1/2 cup of shortening for applesauce. yummy.
Would be a good breakfast cookie. Next time I make it I will try half whole wheat flour, 1/4 of shortening for apple sauce, raisins, and more spices! My 17 month old son loved these and they are more healthy than the other cookies I have made.
UPDATE: I make these whenever I have a leftover brown banana. I use the apple sauce, butter instead of shortening, lots of raisins, sometimes I even add chopped dried apple .
Turned out perfect the first time, and tasted great! I added some raisins and an extra banana as they were a bit small. will make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Oatmeal Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 43
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
These chewy oatmeal raisin cookies are spiced with cinnamon and cloves.
See a top-rated recipe for soft, chewy oatmeal cookies.
See how to make sensational oatmeal peanut butter cookies.