Yield 24 Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees F (200 degrees C). Sift together the flour, baking soda, salt, nutmeg and cinnamon. Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well. Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet. 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.
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.
Time 20m Yield about 12 cookies Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.) Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.
Time 30m Yield 5 dozen. Number Of Ingredients 11 Steps:
In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and raisins., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Time 25m Yield 24 Cookies, 6 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. In a large mixing bowl, mash bananas with a fork until no longer lumpy. If bananas aren’t very ripe, a hand mixer may be used. Stir in oil, oats, chocolate chips, and vanilla. Lightly grease a cookie sheet. For each cookie, spoon about 2 tablespoons of cookie mixture (or more depending on how big you want the cookie) onto the cookie sheet. Bake for 15-20 minutes. **IF batter seems a little dry, add a little milk to moisten. Variations: Instead of chocolate chips add raisins or craisins. Chopped walnuts are great in these cookies. Or, try coconut oil instead of canola oil.
Yield Makes about 3 dozen Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on mediumspeed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.
Time 40m Yield 36 Number Of Ingredients 7 Steps:
Heat oven to 350°F. In large bowl, mix oats, raisins, walnuts and salt. In medium bowl, mix bananas, oil and vanilla. Add banana mixture to dry ingredients, stirring until blended. Let stand 15 minutes. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls. Bake 15 minutes or until lightly golden. Remove from cookie sheets to cooling racks.
Time 1h Yield 48 cookies, 48 serving(s) Number Of Ingredients 12 Steps:
Mix together oats, milk, and pecans in a bowl and set aside. Mix together brown sugar, egg whites, mashed banana, and vanilla in a large mixing bowl. Add flour, baking soda, salt, nutmeg, and cinnamon, and stir well to combine. Add oat mixture and stir well (the cookie dough will look like lumpy oatmeal). Drop batter by tablespoonfuls onto cookie sheets sprayed with non-stick spray or lined with parchment paper. Flatten each cookie slightly with a fork or spatula. Bake at 350 degrees for 12 minutes.
More about “oatmeal banana nut cookies recipes”
Yield 18 Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees F (190 degrees C). 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. Drop pieces of the dough using an ice cream scoop onto an ungreased cookie tray roughly 3 to 4 inches apart. 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.
