Oatmeal Banana Nut Cookies

Oatmeal Banana Nut Cookies

10

"An easy, oatmeal-based, drop cookie with the addictive taste of banana nut bread."

Ingredients

servings 361 cals
Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

  • Calories:
  • 361 kcal
  • 18%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 219 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cream butter or margarine with mixer. Blend in whole eggs, sugar, and extract. Add flour, baking soda, and salt. When the ingredients are thoroughly mixed, add oats and pecans. Mix on lower speed until consistent.
  3. Drop pieces of the dough using an ice cream scoop onto an ungreased cookie tray roughly 3 to 4 inches apart.
  4. Bake 8 to 10 minutes. Eight minutes would yield crispy cookies with a chewy, slightly doughy center. For harder, crispier cookies, bake longer. Cool on wire rack.
  • profile image

Your rating

Cancel
Submit

Reviews

10
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Not too pretty to look at but tastes better than appearance lets on.

I added extra banana extract for really yummy cookies. I got requests to make these again. Thanks!

I have baked a lot of cookies over the years, but I have never had a cookie fall apart like these did.. They taste good, but most of them ended up a pile of crumbs. Maybe it needs more flour? I ...

These cookies are great!

Excellent as is. I substituted two overripe bananas for the banana extract. Turned out yummy.

We all loved these, they didn't look too bad. Omitted nuts.

Had to add additional flour to make them a bit more stiff. But as others have reviewed they still fell apart. The good thing is that with the additional flour they puffed up and I made whoopie...

These came out tasting great. They don't look done when they come out but let them cool down and they crisp right up. We used two over ripe bananas instead of banana extract and they were great....

I used the basic recipe but tweaked it to fit my style of baking. I used half the butter, no salt, one banana instead of extract, 1 cup of whole wheat flour and half cup of white flour. And I u...