Oatmeal Banana Cookies Recipe
- 1 cup butter-flavored shortening
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 3 medium ripe bananas, mashed
- 2 cups quick-cooking oats
- 1 cup (6 ounces) semisweet chocolate chips
- 1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon and cloves; add to creamed mixture and mix well. Stir in bananas, oats and chocolate chips.
- 2. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for 10-12 minutes. Immediately remove cookies to wire racks to cool. Yield: about 4 dozen.
2 each: 224 calories, 11g fat (3g saturated fat), 18mg cholesterol, 59mg sodium, 29g carbohydrate (15g sugars, 2g fiber), 3g protein
Reviews for Oatmeal Banana Cookies
"easy to make...taste nice and moist..."
"I cooked at a higher temp (450) for a shorter time (9 mins) and substituted ginger(which I had) for the cloves(which I did not have). The cookies were moist and delicious :)"
"These are great flavored cookies but they were a little dry. I used a cup of butter instead of the butter-flavored shortening and I used a cup of chopped walnuts instead of the chocolate chips. I even used a quarter cup of whipping cream but they were still a little dry. I will make them again and experiment to get a more moist cookie."
"Great quick cookie! Absolutely adorable...."
"I adjusted this one to accommodate the ingredients I had on hand. Instead of a full cup of butter flavored Crisco, I used 1/2 cup each of regular Crisco and butter. Instead of chocolate chips, white chocolate chips went into the batter. Next time, I'll add some walnuts or pecans."
"Excellent taste and texture! Cookies are very soft and moist. I would have added more chocolate chips, but my wife thinks that more chocolate would everpower the very pleasant banana taste. Definitely a keeper!"
"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."
"Got to agree. Why ruin a healthy cookie with all that trans fat?"
"I would never make this cookies as described. Shortening?? Really..NO"
"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! ....I made these another time turned out great but this time seemed to have too much clove but I did what it called for. Next time I will use nutmeg and I think they would be great."
"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."
"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!!!!!!!"
"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."
"I used a tablespoon instead of teaspoon to measure and got 5 dozen cookies. I will make them again as they were very good."
"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!"
"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!"
"ITS A GOOD COOKIE, BUT I LIKE THE OTHER BANANA OATMEAL COOKIE RECIPE A LITTLE BETTER (FOUND ON THIS SITE.)"
"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!"
"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."
"I made these yesterday. They are ok. A little sweet and not one I will probably make again."
"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!"