Coconut Oatmeal Cookies Recipes Recipes Recipe For Banana

OATMEAL BANANA RAISIN COCONUT COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture until well blended. Stir in the oats, bananas, raisins and coconut, one at a time using a wooden spoon. Drop by rounded spoonfuls 2 inches apart onto the prepared cookie sheet.
• Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 1 minute before removing to a wire rack to cool completely.

COCONUT AND OATMEAL DROP COOKIES

Steps:

• Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
• Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.

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.

COCONUT OATMEAL COOKIES

Steps:

• Preheat oven to 350°.
• In mixing bowl cream shortening,butter,and sugars.
• Add eggs and vanilla until blended.
• Set aside.
• In separate bowl, combine dry ingredients.
• Withholding coconut until all other ingredients are blended.
• Add coconut.
• Combine wet and dry ingredients until moist.
• Drop on greased cookie sheet about 1-2 inches apart.
• Bake for 10 minutes or until golden brown.
• Remove from oven immedietly- if overcooked cookies get HARD.

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.

HEALTHY OATMEAL BANANA COOKIES

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.

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.

COCONUT BANANA COOKIES

Steps:

• Preheat oven to 375°. Cream shortening, cashew butter and sugar until light and fluffy, 5-7 minutes. Beat in next 5 ingredients until thoroughly mixed. In a separate bowl, mix unsweetened coconut and flour. Beat into creamed mixture just until combined., Using a medium cookie scoop, drop dough 2 in. apart onto parchment-lined baking sheets. Sprinkle with sweetened coconut. Bake until edges are golden brown, 15-20 minutes (cookies will have cakelike texture). Remove from pans to wire racks to cool. Serve warm or at room temperature.