Oatmeal Cookie Recipe Recipe Recipe For Banana

BANANA OATMEAL COOKIES III

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, stir together the flour, sugar, baking soda, salt, cinnamon and nutmeg. Cut in shortening until almost no lumps remain. Stir in the egg and bananas; mix well. Finally, stir in the oats and walnuts. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, or until edges are browned. Remove from pans immediately to cool on wire racks.

BANANA OATMEAL COOKIES I

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.

RIDICULOUSLY HEALTHY BANANA OATMEAL COOKIES

Steps:

• Preheat the oven to 180c.
• Mash the bananas and mix with the oats, milk and egg before adding the remaining ingredients (it just mixes a bit easier and more evenly this way). These measurements make the mixture just the right consistency for my liking, but if it looks a bit runny to you at this point, throw in another handful of oats to thicken it up.
• Grease a cookie tray with 1 cal spray and spoon the mixture on to make around 9 large cookies.
• Bake for around 20mins until golden brown.

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.

OATMEAL BANANA COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon and cloves; add to creamed mixture and mix well. Stir in bananas, oats and chocolate chips. , Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 375° for 10-12 minutes. Immediately remove cookies to wire racks to cool.

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.

CHOCOLATE CHIP BANANA OATMEAL COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees.
• Whisk together flour, salt, and baking soda in a small bowl and set aside.
• Place butter and sugars into a mixing bowl and beat on medium speed until pale and fluffy.
• Reduce speed to low. Add egg and vanilla and mix until combined.
• Mix in banana. Add flour and mix until just combined. Stir in oats and chocolate chips.
• Using a 1 1/2-inch ice cream scoop or cookie scoop, drop dough onto baking sheets spacing about 2 inches apart. Bake cookies until golden brown and just set, about 12 to 13 minutes.

OATMEAL BANANA COOKIES

Steps:

• Preheat oven to 350 degrees.
• Mash the bananas in a mixing bowl. Mix the oats and vanilla extract into the banana.
• Scoop the dough onto a greased cookie sheet in rounded tablespoons.
• Bake in the oven for 8-10 minutes. Allow cookies to cool before serving.

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:

• Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper.
• Mash bananas in a bowl. Add oats, dried fruit, oil, and vanilla; mix well. Season with salt if desired. Let sit for 15 minutes.
• Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until lightly browned, about 20 minutes.

BANANA OATMEAL COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together shortening and brown sugar. Beat in egg and mashed banana, then stir in vanilla. Combine flour, baking soda, salt, cinnamon, and cloves; stir into the banana mixture. Mix in rolled oats and walnuts. Drop by rounded spoonfuls onto prepared cookie sheets. Leave room for spreading.
• Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.