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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. 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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