Banana Oatmeal Cookies Recipe

Read Reviews
4.5 29 28
Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 15 min./batch
MAKES:24 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 15 min./batch
MAKES: 24 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup butter, softened
  • 1 egg
  • 1 cup mashed ripe bananas (about 2)
  • 1-3/4 cups quick-cooking oats
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup chopped walnuts

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.

Directions

  1. In a bowl, combine the first six ingredients; beat in butter until mixture resembles coarse crumbs. Add egg, bananas and oats; mix well. Stir in chips and nuts.
  2. Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 13-15 minutes or until golden brown. Cool on wire racks. Yield: 4 dozen.
Originally published as Banana Oatmeal Cookies in Taste of Home April/May 1996, p14

Reviews for Banana Oatmeal Cookies

AVERAGE RATING
(28)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (7)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 17, 2016

"I used 1/2 brown and 1/2 white sugar and had no semi sweet chips so I used milk chocolate chips and baked them for 13 minutes. Excellent recipe and I will definitely bake again!"

MY REVIEW
Reviewed Apr. 27, 2016

"I changed it up a bit based on previous reviewers. I used 1/2C sugar, 1/2C brown sugar. I added in about 1/2tsp vanilla extract. I didn't put in the nuts, out of personal preference. I then put the dough in the fridge for about 18 hours, then baked them. They didn't flatten at all, I was pleased. They really look like homemade oatmeal cookies! Unfortunately I think I may have under baked them a tad because of a mushy center. That would be my fault, no fault of the recipe. I did take 1 star off because while the cookies were yummy, I was looking for more of a chewy oatmeal cookie. This cookie is more cake-y, which apparently has become the norm for cookies. So I will continue my search for a good chewy oatmeal cookie recipe."

MY REVIEW
Reviewed Jul. 13, 2015

"If you love banana cupcakes then you'll love these banana cookies! This recipe is so easy and quick to put together. Although the dough was very soft they did not spread too much. I have also put the dough into a mini cupcakes pan. These little bites came out great too. As a volunteer food editor for Taste of Home I love recipes that use classic ingredients and tastes great!"

MY REVIEW
Reviewed Apr. 18, 2015

"This was a great recipe. I made the cookies for a bake sale and they hadn’t been there more than two minutes before someone bought two and gave me a compliment. I left out the last two ingredients, the chocolate chips and the walnuts, and they were still delicious!"

MY REVIEW
Reviewed Mar. 1, 2015

"I chose this recipe to use ripened Bananas and show my learning disabled 8 year old how to make from scratch for the first time. Easy enough that she could do most by of the mixing by herself. The Joy on her face alone was worth 5 stars. As for cookies.... a they are moist and flavorful, but could have used Vanilla Extract. I substituted 1/2 brown and 1/2 white sugar and since I only had old fashioned oats, I used those. The texture from the oats wasn't bad, but wish they had blended better in this cookie, will toast next time as a reviewer suggested. I also toasted Pecan's...which gives such a good flavor. Mixture is really soft, refrigerate for min of 30 minutes and you cookies won't flatten out so much. Cooked at 375 for 14 min. How many you get depends on your cookie scoop size and whose doing the scooping."

Loading Image