Banana Overload Oatmeal Cookies Food
BANANA OATMEAL COOKIES
To help interest my kids in cooking, I started with this recipe from my childhood. My mom made these oatmeal banana cookies when I was young. Now my children like them as much as I did, and we quadruple the recipe to serve our large family. You can't eat just one of these goodies packed with chocolate morsels. -Jaqueline Wilson, Armstrong Creek, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a bowl, combine the first 6 ingredients; beat in butter until mixture resembles coarse crumbs. Add egg, bananas and oats; mix well. Stir in chips and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake until golden brown, 13-15 minutes. Cool on wire racks.
Nutrition Facts : Calories 97 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 87mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
RIDICULOUSLY HEALTHY BANANA OATMEAL COOKIES
In a bid to add to my seemingly-naughty-but-actually-very-healthy recipe collection, I invented these ridiculously healthy banana oatmeal cookies! They have no added sugar, no butter/marg and no flour in them and (considering this) taste rather magnificent if I do say so myself! I'll say it now - if you're NOT on a diet then you probably won't think so much of these. They are pretty yummy, but there are probably plenty of nicer recipes (ie. with butter and sugar) if you're not weight watching. I find these to be a really nice, healthy, filling treat though, and I hope you enjoy them too!
Provided by Wendy-Bob
Categories Dessert
Time 30m
Yield 9 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 180c.
- Mash the bananas and mix with the oats, milk and egg before adding the remaining ingredients (it just mixes a bit easier and more evenly this way). These measurements make the mixture just the right consistency for my liking, but if it looks a bit runny to you at this point, throw in another handful of oats to thicken it up.
- Grease a cookie tray with 1 cal spray and spoon the mixture on to make around 9 large cookies.
- Bake for around 20mins until golden brown.
BANANA OVERLOAD OATMEAL COOKIES
I have enough recipes for three lifetimes...and this is just one more I FINALLY tried! I had an overabundance of over-the-hill bananas and used them all in one fell swoop with this recipe! Easy, moist, tastes good! Not too many cookies left after only one day either! Feel free to change the spices to your liking! Sorry...no clue as to the origin of this recipe. Prep time and baking time are guesstimates. I use commercial-sized sheets so it doesn't take me too long!
Provided by SinginChef
Categories Drop Cookies
Time 1h15m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F. Spray cookie sheets.
- Whisk the egg, brown sugar, and oil together. Add mashed bananas and vanilla; mix well.
- Mix in the oats and allow to set for at least five minutes.
- Combine flour, soda, and spices; then mix into oat mixture.
- Stir in nuts.
- Drop "balls" (rounded T.) about 2" apart. Bake 13-15 minutes. Move cookies to rack to cool.
Nutrition Facts : Calories 60.9, Fat 2.2, SaturatedFat 0.3, Cholesterol 4.4, Sodium 29.3, Carbohydrate 9.3, Fiber 0.6, Sugar 4, Protein 1.2
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- In a large mixing bowl or the bowl of a standing mixer fitted with the paddle attachment, mash the banana (I use the mixer to do this), checking to make sure you have 1/2 cup. Add the coconut oil (or butter), egg, brown sugar, and vanilla extract and beat on medium high until very well combined, at least 3 minutes, stopping to scrape down the bowl as needed. The batter will be a little bit chunky and wet.
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