BANANA OATMEAL COOKIES
To help interest my kids in cooking, I started with this recipe from my childhood. My mom made these oatmeal banana cookies when I was young. Now my children like them as much as I did, and we quadruple the recipe to serve our large family. You can't eat just one of these goodies packed with chocolate morsels. -Jaqueline Wilson, Armstrong Creek, Wisconsin
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 97 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 87mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
OATMEAL COOKIE BRITTLE
This is a huge oatmeal pan cookie that once set and cooled it becomes chewy, crispy caramel heaven! be prepared, you will not be able to stop eating this LOL! You can use raisins in place of the mini chocolate chips, if desired. Yield is only esitmated depending on the size of the pieces.
Provided by Kittencalrecipezazz
Categories Dessert
Time 27m
Yield 40 pieces
Number Of Ingredients 9
Steps:
- Set oven to 350°.
- Stack two large baking sheets together (one inside the other) then line the top one with parchment paper.
- In a large mixing bowl beat melted butter with both sugars and vanilla.
- Add in egg; beat until combined.
- In a small bowl mix together the flour, salt and oatmeal; add to the butter mixture; mix well to combine (the dough will be loose!).
- Add in the chocolate chips; mix to combine.
- Spread out on top of the parchment paper to about 1/2-inch thick (or as best and as thin as you can).
- Bake middle oven rack for about 17- 20 minutes or until set and dry (it might be a bit wobbly underneath but it will set after it cools).
- Cool well then cut or break into pieces.
Nutrition Facts : Calories 102, Fat 5.3, SaturatedFat 3.2, Cholesterol 17.5, Sodium 64.9, Carbohydrate 12.9, Fiber 0.5, Sugar 8.3, Protein 1.1
OATMEAL COOKIE BRITTLE
This is the best stuff- my mom would make this at least 4 times a year. It is so good, and you can add so many different ingredients to suit your taste! I like it with bacon and chocolate chips ;mom always used raisins and nuts.
Provided by Pat Duran
Categories Other Appetizers
Time 35m
Number Of Ingredients 12
Steps:
- 1. Oatmeal mixture: In a plastic container, stir together all ingredients. Mix well until well combined. Cover and refrigerate for 6 hours or overnight. Do not skip this step. This method hydrates the oats. Do not soak longer than 24 hours.
- 2. Dough: The next day add the eggs,salt and vanilla to the oatmeal mixture and fold in the nuts and raisins. Mix well.
- 3. Preheat oven to 350^. Line a jelly roll pan with parchment paper and spray lightly. Place dough on paper and flatten dough very thin with a fork to 1/8 inch thickness. This is important. Bake for 25-30 minutes.
- 4. The cookie brittle is done when it turns a light brown and fairly firm to the touch in the center, and is crisp around the edges. Remove pan from oven and slide the parchment paper off the hot pan and onto a cooling rack. allow to cool 30 minutes.
- 5. Once the brittle is hard - break into pieces with your hands. If you want uniform pieces, when brittle is still warm score with knife and break on the lines. Store the brittle in a sealed plastic container or baggies.
ULTIMATE OATMEAL COOKIES
Looking for a treat made using oats? Then check out these delicious oatmeal cookies, baked with a hint of cinnamon and packed with raisins - ready to eat in an hour.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 10
Steps:
- Heat the oven to 350°F. In a large bowl, stir the brown sugar, butter, baking soda, cinnamon, vanilla, salt and eggs with a wooden spoon until well mixed. Stir in the oats, flour and raisins until mixed.
- For each cookie, scoop a rounded tablespoonful of dough, using a tableware spoon, and push it onto an ungreased cookie sheet with another spoon or rubber spatula, placing cookies 2 inches apart.
- Bake 9 to 11 minutes or until light brown. Remove cookies from cookie sheets to a cooling rack, using a turner. Cool cookie sheets 10 minutes between batches.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 8 g, TransFat 0 g
EASY OATMEAL-BANANA BREAKFAST COOKIES
These oatmeal-banana breakfast cookies are quick, simple, and delicious! Perfect for those hurried mornings on the way to school.
Provided by Steph T.
Categories Breakfast and Brunch
Time 25m
Yield 15
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mash bananas in a medium bowl. Stir in oats, chocolate chips, and walnuts.
- Drop dough by rounded teaspoonfuls onto the prepared baking sheet.
- Bake in the preheated oven for 15 to 20 minutes.
Nutrition Facts : Calories 75.2 calories, Carbohydrate 11.9 g, Fat 2.7 g, Fiber 1.6 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 24.6 mg, Sugar 3.6 g
BANANA OATMEAL COOKIE
This recipe has been handed down in my family for generations. It's a good way to use overripe bananas. It's also a moist cookie that travels well either in the mail or car. This is usually the first cookie to disappear at my house.
Provided by blairbunny
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
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.
Nutrition Facts : Calories 169.6 calories, Carbohydrate 21.2 g, Cholesterol 7.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 2 g, Sodium 127 mg, Sugar 9.7 g
BANANA OATMEAL COOKIES
Enjoy the taste of rich and creamy bananas in your next batch of cookies! This recipe for easy banana oatmeal cookies has some of our favorite ingredients from classic banana recipes like raisins and walnuts, but we also added heart-healthy old-fashioned oats to give them an irresistible soft and chewy texture. These delightful banana oatmeal cookies only take about 40 minutes to make the whole batch, no rolling or shaping required. Scoop a little vanilla ice cream over these banana cookies for a sweet and crunchy decadent dessert the whole family will enjoy.
Provided by By Betty Crocker Kitchens
Categories Dessert
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.
Nutrition Facts : Calories 80, Carbohydrate 9 g, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 35 mg
BANANA OATMEAL COOKIES I
These are the best cookies (beside chocolate chip) that you will ever eat!
Provided by Jenny
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 15m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream butter and sugar together until smooth. Stir in the eggs and vanilla. Sift together the flour, baking soda, cloves and cinnamon, stir into the creamed mixture. Then add the mashed bananas, rolled oats and chocolate chips, mix until well blended.
- Drop dough by rounded spoonfuls onto unprepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove cookies from pan to cool on wire racks.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 28.9 g, Cholesterol 15.5 mg, Fat 10.6 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 2.8 g, Sodium 147.7 mg, Sugar 14.2 g
OATMEAL BUTTERMILK COOKIES
Spicy oatmeal cookies with the tangy zip of buttermilk.
Provided by sal
Categories Desserts Cookies Spice Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg. Combine the flour, baking soda, nutmeg, cinnamon and allspice; stir into the sugar mixture alternately with the buttermilk. Mix in the oats, walnuts and raisins. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 145 calories, Carbohydrate 20.9 g, Cholesterol 18.2 mg, Fat 6.2 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 92.7 mg, Sugar 9.9 g
OATMEAL COOKIES
Add your choice of chocolate chunks, golden raisins, or toffee pieces to the basic oatmeal-cookie recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 13 large or 3 dozen small cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Combine the brown sugar, granulated sugar, and butter in an electric mixer fitted with the paddle attachment. Starting with the mixer on low speed and increasing until it is on medium, beat until the mixture is creamy and fluffy, about 5 minutes. Add the eggs and the vanilla extract, then scrape the sides of the bowl with a rubber spatula, and mix to combine.
- Combine the rolled oats, flour, baking soda, baking powder, and wheat germ in a large bowl, and stir to combine. Add the dry mixture to the butter mixture, then mix on low speed just to combine, 10 to 15 seconds. Remove the bowl from mixer stand, and stir in your choice of chocolate chunks, golden raisins, or toffee pieces.
- Line the baking pans with parchment paper. Use a large (2 1/2 ounce) or small (1 1/4 ounce) ice-cream scoop to form balls of dough. Place the balls of dough about 4 inches apart on baking pans. Bake until golden and just set, about 18 minutes for large cookies and 14 minutes for small cookies. Remove from oven; let cool on pan 4 to 5 minutes before transferring to a cooling rack.
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