What I’m Making: Banana Oatmeal Cookies

You might remember a month or back when my brother Jay came and visited. We went to the demolition derby his son was competing in and went garage saling too. When we were garage saling we ended up at one that had cookbooks for sale. I do not need another cookbook. I have them coming out of my ears and anymore, I rarely use them. I end up making all of the favorites and ignore the recipe books…but the person was selling them cheap, five for one dollar…and they did have church recipe-type books (my favorite). I do like to have something to flip through when I’m eating supper by myself.

What the heck? What’s one more cookbook (oops, five more cookbooks after all it was 5/$1, right??)

This is the latest one I paged through…

As I was looking I was curious. I wondered what the notations meant. Did an “x” mean good or bad or simply that the person tried the recipe. Then I came across the Banana Oatmeal Cookies. That recipe had a lot of notes around it including one that said “very good”. Hmm.

I had all the ingredients needed.

Plus I had some bananas that had seen some better days…so what better to do than to try the recipe?

I followed the noted changes of using a 350-degree oven and using an extra 1/2 cup of flour. I used butter. I always use butter nowadays.

I also skipped the raisins and added these instead. They are a mix of chocolate chips, caramel pieces and peanuts.

They turned out great. I did add chocolate chips on top. I personally would have liked them just fine with raisins but other family members prefer chocolate chips.

These were really good. They were a great break from banana bread. The cookies are more cake-like and remind me a bit of a breakfast bar with oatmeal in them. I’ll definitely make them again. I can never make good calculations with bananas. Thankfully there are good things to do with them when they do go bad.

Anyone have any other good banana recipes? I’d love to hear them.

12 thoughts on “What I’m Making: Banana Oatmeal Cookies”

  1. I make these cookies often. They’re quick and easy!

    Banana Oatmeal Cookies
    Oatmeal Cookies Servings: 15 cookies Author: Lisa Bryan of Downshiftology
    Heavy Duty Baking Sheet My favorite for baking cookies!
    2 large ripe bananas about 1 cup mashed
    1 ½ cups quick cooking oats
    ½ cup chocolate chips
    Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper. In a large bowl, mash the bananas with a fork until they’re smooth and pureed.
    Add the oats and stir until the mixture is well combined.
    Add the chocolate chips or your favorite mix-ins, then stir again.
    Drop 1 ½ tablespoon portions of dough onto the baking sheet (I love to use this cookie scoop), then use your fingers to flatten them into a round cookie shape.
    Bake the banana oatmeal cookies for 13 to 15 minutes. Remove from the oven, let cool for a few minutes, then enjoy.
    These will last up to 4 days in an airtight or sealable container. You can place a paper towel in the bottom to soak up any moisture since there is quite a bit of natural moisture in this cookie. They also freeze very well.

  2. These cookies sound delicious! I have never seen the combined morsels you added but I plan to look for them. I so often just shop for items on my list that I don’t notice some products. I often put mashed bananas in freezer to use at a later date.

  3. I freeze bananas that are getting too ripe in their skins, and make banana bread or cake when I have 3 or 4. They defrost while I am getting the other ingredients ready, and peel really easily. The skins do turn black, and I have had “helpers” think they were disgusting and throw them out….

  4. Here’s one I’m planning to try next time I have ripe bananas.
    Banana Bread Brownies (375 oven, grease a 9×13 pan)

    Cream 1.5 cups sugar, 1 cup sour cream, 1 stick butter. Beat in 2 eggs, 3 or 4 ripe bananas and 2 tsp vanilla.
    Sift dry ingredients and add gradually to creamed mixture.
    2 cups flour, 1 tsp. Baking soda and 3/4 tsp salt. Blend 1 minute. Stir in by hand 1/2 cup chopped walnuts. Bake 25-30 minutes. Test middle of pan for doneness. Set aside while making following frosting (it goes on warm cake)
    Heat 1 stick butter in large saucepan. Watch carefully, it should be medium brown color. Take off heat and whisk in gradually 3 cups powdered sugar. As it thickens add 1.5 tsp vanilla and 3 Tblsp milk. Pour on warm cake and spread around.

  5. I’m definitely keeping your recipe, Jo, and the one from NJ. They both sound delicious, thanks for sharing. I’m going to keep checking back to see if anyone else posts a recipe in the comments!

  6. Banana pikelets
    1 1/4 cup self raising flour ( your equivalent general purpose plus baking powder)
    2 egg whites
    1/4 cup sugar
    1/2 teaspoon bicarbonate Soda ( baking Soda)
    3/4 cup skim milk
    3/4 cup mashed ripe bananas
    Beat egg whites, sugar and milk together, stir bicarbonate soda into mashed bananas, add to bowl. Gently fold in flour til combined.

    If only have one egg , use 1 whole egg. Use any milk. Use any flour.
    Drop large spoonfuls onto pan, turn over when bubbles appear. These are delicious as they are but our family are naughty and have them with chocolate/ hazelnut spread- Nutella.

  7. This is a recipe from Taste of Home “Best of Country Breads”
    It’s a muffin recipe but 90% of the time I make them into bars and top with browned butter frosting (see the NJ comment).
    1 3/4 c. flour
    3/4 c. sugar
    1 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    1 egg
    1/2 c. oil
    1/2 c. plain yogurt (I use sour cream if I don’t have yogurt)
    1 tsp vanilla
    1 c. mashed bananas (I use 3 REALLY ripe bananas)
    3/4 c. chocolate chips
    In a large bowl combine all dry ingredients, including chocolate chips.
    In another bowl combine all moist ingredients, including mashed bananas.
    Gently fold moist ingredients into dry ingredients, just until moistened.
    Spread into greased muffin pan or 9×13 cake pan
    Bake 350, 22-25 minutes for regular size muffins. Probably only 18-20 minutes for bars. Best when not over baked.
    Makes 16 regular muffins or 6 jumbo muffins
    Bake 350
    I should jot notes in my cookbook with cooking times since I don’t make the regular size muffuns that recipe calls for but I don’t think about it at the time.

  8. I think I need to bake something simply to use those mixed morsels of chocolate chips, caramel pieces and peanuts! I’d never heard of them, but YUM!

  9. Diane In Nebraska

    Our family favorite is:
    Chocolate Banana Bread
    1 cup all purpose flour
    1/2 cup cocoa
    1 tsp baking soda
    1/2 tsp sea salt
    3 lg brown bananas (1 1/2 cups mashed)
    1/4 cup unsalted butter, melted, and slightly cooled
    1/4 cup canola oil, vegetable oil, or melted coconut oil ( I use coconut oil)
    3/4 cup packed light brown sugar
    1 large egg at room temperature
    1 tsp pure vanilla extract
    I cup semisweet chocolate chips, divided
    1. Heat oven to 350, grease a 9X5 inch loaf pan with non stick spray and set aside.
    2. Whisk together the flour, cocoa powder, baking soda,and sea salt. Set aside.
    3. Mash bananas, add melted butter and oil stir until combined. Stir in brown sugar, egg, and vanilla extract. Stir until smooth.
    4. Stir in dry ingredients into wet ingredients, don’t over mix. Stir in 3/4 cup of chocolate chips.
    5. Pour batter into prepared pan. Sprinkle remaining chocolate chips over top. Bake for 50-65 minutes, or until toothpick inserted in center comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter. Check at 50 minutes, just to be safe. Oven times vary.
    6. Remove from oven and set on wire cooling rack. Let bread cool in pan for 15 minutes. Run a knife around the edges of bread and carefully remove from pan and let it cool until slightly warm, cut and enjoy!

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top