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Oatmeal Banana Cookies Recipe
Oatmeal Banana Cookies Recipe photo by Taste of Home
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Oatmeal Banana Cookies Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 24 servings

Ingredients

  • 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

Nutritional Facts

224 calories: 2 each, 11g fat (3g saturated fat), 18mg cholesterol, 59mg sodium, 29g carbohydrate (15g sugars, 2g fiber), 3g protein .

Directions

  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.
Originally published as Banana Oatmeal Cookies in Country February/March 1993, p49


Reviews for Oatmeal Banana Cookies

AVERAGE RATING
(23)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (11)
3 Star
 (2)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
shortytalk
Reviewed Oct. 11, 2014

"easy to make...taste nice and moist..."

MY REVIEW
nikkidoll76
Reviewed Feb. 4, 2014

"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 :)"

MY REVIEW
mikelssword@msn.com
Reviewed Jan. 4, 2014

"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."

MY REVIEW
niteshrd
Reviewed Dec. 6, 2013

"Great quick cookie! Absolutely adorable...."

MY REVIEW
TimedOut
Reviewed Sep. 5, 2013

"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."

MY REVIEW
bakerprince
Reviewed Jul. 25, 2013

"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!"

MY REVIEW
Sarah F
Reviewed Sep. 18, 2012

"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."

MY REVIEW
Netizen
Reviewed Jul. 31, 2012

"Got to agree. Why ruin a healthy cookie with all that trans fat?"

MY REVIEW
BarbaraAL
Reviewed Jan. 14, 2012

"I would never make this cookies as described. Shortening?? Really..NO"

MY REVIEW
pinkiepie
Reviewed Oct. 8, 2011 Edited Aug. 4, 2014

"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."

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