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My mother and I made these cookies quite often when I was a young girl. When I married, she passed on this recipe to me.
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 224 calories, 11 g fat (3 g saturated fat), 18 mg cholesterol, 59 mg sodium, 29 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Banana Oatmeal Cookies in Country February/March 1993, p49
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Reviewed on Sep. 18, 2012 by Sarah F
I had to make this with butter because my children are allergic to soy including shortening. These cookies were easy to make with my little ones. They were soft and rounded like pumpkin cookies and yummy. Next time I will substitute half of the butter for applesauce. Oh and I used unsalted butter because I figure butter flavored shortening is unsalted.
Reviewed on Jul. 31, 2012 by Netizen
Got to agree. Why ruin a healthy cookie with all that trans fat?
Reviewed on Jan. 14, 2012 by BarbaraAL
I would never make this cookies as described. Shortening?? Really..NO
Reviewed on Oct. 08, 2011 by pinkiepie
These where great I agree with others though it dose not make what it says. I even used a Mellon ball scoop to insure size was good. I have made it with raisins and pecans instead of chips and walnuts it was good too!
Reviewed on Oct. 06, 2011 by JenfromFlag
There were good but a little dryer than I would like for them to be. I'll have to alter the recipe a bit next time I make them. Still a great way to use up some bananas.
Reviewed on Jul. 11, 2011 by tbunn1
We ahve these all the time! However, since I was put on a diabetic diet, we made a couple of alterations. We used Sugar Free Banana Cream pudding instead of Bananas ( we were out) and whole wheat flour and Splenda. They still come out YUMMMY!!!!!!!
Reviewed on Jun. 18, 2011 by realdrmom
My four year old Grandson just made these for his Dad & Grandpa for Father's Day. He did everything except putting them in & out of the oven. He's very proud of himself & the cookies are very good. The banana smell is heavenly. I added 1 tsp Kahlua as well as the vanilla & an extra one half cup of flour.
Reviewed on Mar. 24, 2011 by gerryvasko
I used a tablespoon instead of teaspoon to measure and got 5 dozen cookies. I will make them again as they were very good.
Reviewed on Mar. 20, 2011 by devenlynn
Very good if you like a cake-like texture. I ommited the cloves and used nutmeg. It has the perfect amount of chocolate chips, so you get just a little in every cookie and goes so well with the banana flavor. Wonderful!
Reviewed on Feb. 13, 2011 by fluffy213
These came out really fluffy and cake-like. I did only use half the amount of sugar the recipe called for and I used a blend of white flour and whole wheat flour. They were really yummy...like banana chocolate chip bread, but in cookie form!
Reviewed on Apr. 26, 2010 by Raggamuffin
ITS A GOOD COOKIE, BUT I LIKE THE OTHER BANANA OATMEAL COOKIE RECIPE A LITTLE BETTER (FOUND ON THIS SITE.)
Reviewed on Feb. 02, 2010 by giogarver
I'm already looking forward to having overripe bananas so I can make these cookies again. Regular rolled oats worked well, and I only added half the cloves. Many compliments received!
Reviewed on Jan. 14, 2010 by Tazma
I rate this as a 4.5 star as is. Now I left out the baking soda because I found out that ingrediants like baking soda, baking powder and salt are not neccessary. The cookies taste great and the body holds great. So why add all that extra sodium when its not needed. I well not use those ingrediants when possible.
Reviewed on May. 03, 2009 by 6squirrel8
I made these yesterday. They are ok. A little sweet and not one I will probably make again.
Reviewed on Sep. 20, 2008 by mchenryed
Pretty good recipe. Very moist. Could've been a little sweeter though. But everyone liked them and they were simple enough that I'd likely make again.Thanks!
Pretty good recipe. Very moist. Could've been a little sweeter though. But everyone liked them and they were simple enough that I'd likely make again.
Thanks!
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