Banana Oatmeal Cookie

Banana Oatmeal Cookie

379
blairbunny 0

"This recipe has been handed down in my family for generations. It's a good way to use overripe bananas. It's also a moist cookie that travels well either in the mail or car. This is usually the first cookie to disappear at my house."

Ingredients

{{adjustedServings}} servings 170 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 170 kcal
  • 8%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 127 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Sift together the flour, baking soda, salt, nutmeg and cinnamon.
  3. Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.
  4. Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.
  5. Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

379
  1. 450 Ratings

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I made these twice so far. The first time I omitted the nuts, added a bit more cinnamon, they turned out great, they stay soft forever. The second time I added dried cranberries and everyone at ...

We all loved these! I used ww flour. Instead of white sugar, I used a 1/2 cup of succanant with honey and 1/2 cup of brown sugar. Also used 1/2 cup of butter instead of the shortening. G...

excellent - had the ripest bananas ever and needed something to make quick... substituted half of the white sugar with brown sugar...added one tsp of vanilla, added lots of fresh blueberries! T...