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To help interest my kids in cooking, I started with this recipe from my own childhood. My mom made these cookies when I was young. Now my seven children like them as much as I did. We quadruple the recipe the recipe to serve our big family, so the kids get to practice their math skills and have fun at the same time.—Jaqueline Wilson, Armstrong Creek, Wisconsin
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 195 calories, 10 g fat (5 g saturated fat), 24 mg cholesterol, 186 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Banana Oatmeal Cookies in Taste of Home April/May 1996, p14
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Reviewed on Apr. 06, 2013 by ShellyCooks
Just what I am looking for -- a soft oatmeal- banana cookie, but I only have old fashioned rolled oats. If I break the oats down by running them through the blender, do you think I will still get the same results? Thanks for any suggestions.
Reviewed on Mar. 12, 2013 by Meals4five
This is a great oatmeal cookie recipe! Nice soft, chewy cookies. I don't like chocolate chips, so I used raisins instead. Next time I will cut back on the sugar a bit, maybe 1/2 cup white and 1/2 cup brown.
Reviewed on Jan. 25, 2013 by natural_lynn
I like this recipe. I made a couple of changes though: coconut oil replaced butter and brown sugar replaced the white sugar. I didn't add nuts either. They came out well...soft and delicious. My boys like it too. Thank you!
Reviewed on Jan. 20, 2013 by LeZerts
Delicious soft, moist, yet crispy on the bottom cookie. Ii used a butter spread which made the dough thinner so I adjusted the recipe to change the flour to 2 cups and oats to 2 cups, and bananas to 3. Baking at 350 for 13-14 minutes was perfect. Great recipe!
Reviewed on Aug. 08, 2012 by delowenstein
Actually, I'd used this recipe before & I really liked it! It's also a great way to use up ripe bananas!
Reviewed on Jan. 15, 2012 by chi_mama55
I used dried cranberries and raisins in place of the choc chip and used 1/2 whole wheat with the white flour and split the sugar with splenda. All for a bit healthier version and it was very yummy and I will make again.
Reviewed on Aug. 24, 2011 by countryhearts
I make this cookie often for my family. However, I use all whole wheat flour, all brown sugar, and I add butterscotch chips. My family loves it!
Reviewed on Aug. 24, 2011 by Pinstripes
Great recipe, though it sure doesn't make 4 dozen! I did regular cookie-size spoonfuls and only ended up with 2 dozen. Will make again with raisins tomorrow.
Reviewed on Aug. 24, 2011 by delowenstein
I had made this recipe in the past! It's really good, too! It's also a good way for using up ripe bananas! DELowenstein
Reviewed on May. 13, 2010 by malburg04
Pretty good! Good alternative to banana bread for those ripe bananas! As a bonus, you can sneak a little more nutrition to the kids with whole grain oats!
Reviewed on Apr. 26, 2010 by Raggamuffin
MY KIDS AND MY HUSBAND LIKED THESE COOKIES. THEY DIDN'T REALIZE THERE WAS BANANA IN IT. THEY SAID, "YUMMY" BEFORE THEY COULD SAY "I DON'T LIKE BANANA." I KEPT THE RECIPE THE SAME AND I WILL MAKE THIS AGAIN! THEY ARE SOFT COOKIES, LIKE MUFFIN TOPS.
Reviewed on Mar. 28, 2010 by meggi36
I used 3/4 white sugar 1/4 brown sugar instead of all white. I also toasted the oats a little bit in the oven before adding them, it gave the cookies a nice texture. Very good!
Reviewed on Mar. 21, 2010 by kayakbabe1
Nice cookie! I tried dried cranberries instead of chocolate chips and liked them even more.
Reviewed on Oct. 08, 2009 by mama_mums
My husband and I are health-conscious, so I lightened it up a bit by leaving out the chocolate chips, cutting the sugar in half and the butter to 1/4 cup, replacing the moisture & sweetness with 1/2 cup of unsweetened applesauce and a tablespoon of canola oil. Turned out great! Delicious recipe!
Reviewed on Mar. 03, 2009 by bowhaven
I kept out the chocolate chips going to add rasins next time.These are a very good cookie!
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