TWENTY+ Quick And Easy Healthy And Balanced Cookies - Recipes for Low-Calorie Cookies

These Banana Oatmeal Cookies are hands down the very best banana flavored cookie I have ever had. Not only are they are moist and simmer for times, but they are unmistakably banana-y.

Banana Oatmeal Cookies

Banana can be one of those flavors that can get lost when you bake with it. It can be quite delicate flavor. It always bums me out when that occurs, cause I really like the taste of banana. And thus does the hubs.

When good flavored banana treats come together, we move a little mad for them.

These biscuits make the record of banana items to go crazy for. Without a doubt.

Banana Oatmeal Cookies

And they are so moistthey melt in your mouth. In addition, using both oats and banana inside them, they're basically healthy, right? And perfect for breakfast!

Creating them is equally as easy as eating them.

You start with mixing all those lovely components together.

Banana Oatmeal Cookies

I must warn you. The smell of the mixture -- with all the banana -- is intoxicating. The hubs was at the kitchen which makes the dough with me (we made a deal that included him carbonated with me) and we had to work hard not to put our faces, or even a straw, right in to it.

You then add all of the dry ingredients (which means you only use one bowl yay!) And mix it all together!

To bake them, spoon out about a tablespoon of bread and make a thick disc, rather than a chunk. They spread a bit when baking, and thus don't put them too close together. Bake them for about 10-12 minutes for a fine, moist cookiecutter. So yummy!

Banana Oatmeal Cookies

1 other thing I really like about this recipe is really where it came out.

My grandma (my father's mom) passed away in 2008. Once I started baking a lot a couple of years back, my uncle gave me her cookbook he'd had didn't use. I have had it on my list to produce a number of her desserts since.

It was a convention for my grandma to make them each Christmas! She gave everyone a huge tin of these, which was quite a feat with 6 sons.

MY OTHER Banana Oatmeal Cookies - Pinch and Swirl RECIPES

Banana Oatmeal Cookies

I know just how much of an accomplishment it was! My goodness. She made them using a traditional gaufrette iron that goes over a open fire. My dad and I had them on the cooker. They cook very fast and you need to be exact. Too little time and they kind of disintegrated into the iron. Overly long and they burnt to the iron and we had to wash it out.

My dad was pouring the batter and removing the cookies, I was operating the iron, Read More Here the hubs was timing things. It required a number of tries to get it right, but they were so excellent! I have tried to make them on my own and it never works. I'd really like to share the recipe, however, the dang irons are all so hard to find. And pricey. Sooner or later, I'd like to just make a cookie with the exact same gaufrette flavor.

Banana Oatmeal Cookies

For now though, I'm sharing these cookies. I don't think I had them when she made them, but they are from her novel.

It is such a fun recipe book to look through, too. There are so many handwritten pages, clippings and paper recipes that were taped to the book. I really like the way that they used to write recipes from the newspaper -- they'd the individual who submitted it's title and cute little stories. It is so fun to browse ! What a different time in the world!

Banana Oatmeal Cookies

Anyways, I don't really know where this recipe originated from. The newspaper looks like it had been on a flier out of their square dancing class or something (they were big into square dancing). It is undoubtedly from West Virginia, where they dwelt.

In any event, I am so glad to finally share a recipe out of her novel with you! I made a few adjustments to make them thicker and more puffier and they're delicious. There'll be more to come from her recipe book, but for the time being enjoy the banana.

Banana Oatmeal Cookies


Return: 34-36 COOKIES


3/4 cup salted butter, softened (I use chalk Butter)

1 cup brown sugarpacked

1/2 cup sugar

1 egg

1 teaspoon vanilla extract

1 cup mashed bananas

1 1/2 tsp cinnamon

1 tsp baking soda

1/4 teaspoon ground cloves

2 tsp cornstarch



2. Add flour, cinnamon, baking soda, cloves and cornstarch and blend until blended.

3. Stir in milk.


5. Flatten dough a little bit, into thick discs. They will spread a bit when boiled.

6. Bake for 10-12 minutes or until edges just start to gold.

7. Remove from oven and cool on cookie sheet for 3-4 minutes, then move to cooling rack to finish cooling.

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