Banananutoatmealcookies Recipes

BANANA OATMEAL COOKIES

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.

THIN & CRISPY BANANA OATMEAL COOKIES

Steps:

• Space two oven racks so that the oven is divided into thirds. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, oats, cinnamon, nutmeg, baking soda and salt. Set aside.
• In the bowl of an electric mixer, cream the butter, granulated sugar and brown sugar until light and fluffy, a few minutes. Scrape down the sides of the bowl and add the egg, mashed bananas and vanilla extract; beat until combined. Add the flour and oats mixture and mix on low speed until well combined. Do not overmix. The batter will be wetter than most cookie doughs; that's okay.
• Scoop large balls of dough (about 1½ tablespoons) onto the prepared baking sheet, spacing at least 3 inches apart, as they spread quite a bit (I use a small ice cream scooper with a wire scraper). Bake for 14-17 minutes, rotating the pans from top to bottom and front to back midway through, until golden brown. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
• Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

BANANA OATMEAL COOKIES

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.

BANANA OATMEAL COOKIE

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.

HEAVENLY BANANA OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Mix together the flour, sugar, salt, baking soda, cinnamon, and nutmeg.
• Beat in softened butter until the mixture is crumbly.
• Add egg, banana, and quick oats to bowl and mix well.
• Add chocolate chips and walnuts.
• Spoon onto greased cookie sheets.
• Bake for 13-15 minutes, then place on a rack to cool.

BANANA-NUT OATMEAL COOKIES

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.

OATMEAL BANANA NUT COOKIES

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.

BANANA OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
• Place the bananas in the bowl of a stand mixer fitted with the paddle attachment. Beat until the bananas are mashed. Stop the machine and add in the oats, chopped dates, oil, cinnamon, chocolate chips and salt. Mix on low to medium speed until the bananas are in very small pieces, the batter is moist and the ingredients are well combined, about 30 seconds.
• Using a mini ice cream scoop or tablespoon, scoop the batter into thirty 1-inch balls, spacing them evenly over the prepared baking sheets. Gently pat each ball to flatten into a round.
• Bake until the cookies just start to turn golden brown and dried on top, about 25 minutes. Transfer to a wire rack to cool.
• Serve or freeze in a resealable plastic bag for up to 3 months.