Information is not currently available for this nutrient. Cream together the shortening and sugar; beat until light and fluffy. Allrecipes is part of the Meredith Food Group. MP, nice cookie banana flavor came through (did not measure the banana, will do next time) left out nuts for allergy reason, will make again. Bake for 12 to 15 minutes. Stir the oatmeal and raisins into the flour mixture. Preheat oven to 350° and line two baking sheets with parchment paper. The second time I added dried cranberries and everyone at work loved them! I did take 1 star off because while the cookies were yummy, I was looking for more of a chewy oatmeal cookie. You saved Banana Oatmeal Cookie to your. Cooked at 375 for 14 min. 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! Store in a closed container. Combine the dry ingredients (except the oats). :), KEEPER! These little bites came out great too. Preheat oven to 400 degrees F (200 degrees C). While your oven is preheating to 350 degrees F, mix the flour, baking soda, salt, nutmeg and cinnamon together in a medium bowl. I used ww flour. Preheat oven to 375°. I used 1/2C sugar, 1/2C brown sugar. Regular, GF, or vegan, they have always come out. These were amazing! In a bowl, combine the first six ingredients; beat in butter until mixture resembles coarse crumbs. Other than that I don't know why anyone who likes banana bread wouldn't love these! Excellent recipe and I will definitely bake again! To help interest my kids in cooking, I started with this recipe from my childhood. Instead, I subbed 1/2 c. peanut butter and 1/4 c. butter. So I will continue my search for a good chewy oatmeal cookie recipe. If you love banana cupcakes then you'll love these banana cookies! 63 Cookies to Keep in Your Freezer for Craving Emergencies, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents. I then put the dough in the fridge for about 18 hours, then baked them. I made these twice so far. In a stand mixer, cream together the shortening and sugars and beat until they are light and fluffy. The first time I omitted the nuts, added a bit more cinnamon, they turned out great, they stay soft forever. I (as always) made them egg free for my egg allergic 16 mo. The kids thought that these were great. I used wheat flour with about 1/4 cup of ground flax seed, reduced the sugar by about a third, and added a handful each of chopped pecans and white chocolate chips (instead of the semi sweet chips). These cookies are amazing!!!! Taste of Home is America's #1 cooking magazine. Unfortunately I think I may have under baked them a tad because of a mushy center. Now my children like them as much as I did, and we quadruple the recipe to serve our large family. I'd rate it higher but I made some changes that I think made these especially good. I divided the dough into 3 parts and baked one part just as the recipe states added walnuts to one part and mini chocolate chips to the other part. Stir in chips and nuts. 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off MAKE DOUGH. I used to beg my grandma to make these same exact cookies when I was little. I baked mine for only 10 minutes and they do not need a minute more!! Perfect with coffee in the morning! As a volunteer food editor for Taste of Home I love recipes that use classic ingredients and tastes great! In a bowl, combine the first 6 ingredients; beat in butter until mixture resembles coarse crumbs. Add these dry ingredients to the wet ingredients in the first large bowl. I have found that when you cream the shortening and sugar it makes a huge difference in the texture if you don't mix it well enough. We always made them with chocolate chips. 170 calories; protein 2.4g 5% DV; carbohydrates 21.2g 7% DV; fat 8.8g 14% DV; cholesterol 7.8mg 3% DV; sodium 127mg 5% DV. My mom made these oatmeal banana cookies when I was young. Also used 1/2 cup of butter instead of the shortening. They were awesome - baked at 375 degrees for 16 minutes on baking stones = they were perfect. Also used 1/2 cup of butter instead of the shortening. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. You can't eat just one of these goodies packed with chocolate morsels. Mix well. Easy enough that she could do most by of the mixing by herself. Next time I may try using agave nectar instead of sugar to make it even healthier. Add egg, bananas and oats; mix well. Instead of white sugar, I used a 1/2 cup of succanant with honey and 1/2 cup of brown sugar. Amount is based on available nutrient data. Mine were burnt to a crisp and the oven was smoking after about 10 mins! I also use oil instead of butter, and sometimes chia seeds to replace eggs. Ingredients 1 cup white sugar 1 cup margarine 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cloves 1 teaspoon ground cinnamon 3 ripe bananas, mashed 2 cups rolled oats … Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet. Sift together the flour, baking soda, salt, nutmeg and cinnamon. Directions. I have also put the dough into a mini cupcakes pan. This was a great recipe. It's a good way to use overripe bananas. Cookies are incredibly moist and flavorful. Mix together butter, brown sugar, sugar, egg, vanilla extract and mashed bananas until well combined. 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.

banana oatmeal cookies recipe

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banana oatmeal cookies recipe 2020