Banana Oatmeal Cookies With Banana Frosting

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photo by Shasha photo by Shasha
photo by Shasha
photo by HisPixie photo by HisPixie
photo by HisPixie photo by HisPixie
Ready In:
32mins
Ingredients:
16
Yields:
5 dozen frosted cookies
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ingredients

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directions

  • Heat oven to 350°F.
  • Grease baking sheet; set aside.
  • Cream 3/4 cup Crisco and brown sugar in large bowl at medium speed until well blended.
  • Beat in egg.
  • Add one cup mashed banana.
  • Mix until creamy.
  • Combine oats, flour, salt, cinnamon, baking soda and nutmeg.
  • Stir into creamed mixture.
  • Mix in one half cup nuts.
  • Drop 2 level measuring tablespoonfuls of dough into a mound to form each cookie.
  • Place 2 inches apart on baking sheet.
  • Bake for 15-17 minutes.
  • Cool one minute on baking sheet.
  • Remove to cooling rack.
  • Cool Completely.
  • For Frosting: Cream 2 tablespoons Crisco, 1/4 cup mashed bananas and lemon juice.
  • Add confectioners sugar.
  • Beat until smooth.
  • Frost cooled cookies.
  • Sprinkle with chopped walnuts if desired.

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Reviews

  1. These are very very good!! Taste just like banana bread! However, they did not turn out like I expected. I thought they would be like an oatmeal cookie in texture with banana flavor. These are more cake-like or like eating a muffin top. I didn't make the frosting because the cookie is pretty sweet as is. I thought about making a cream cheese glaze and drizzling that over the top. These are a great alternative to the ordinary banana muffin or bread. Great recipe will be making again!!
     
  2. These were very good! The banana taste really comes through! Easy, quick and the texture is cakey-like!! I'll make these again--the kids loved 'em!
     
  3. These were pretty good. I thought the texture was a little weird--spongy--but I LOVED THE FROSTING!!!
     
  4. These were excellent cookies--despite the two mistakes I made!<br/><br/>1) I forgot to put in the vanilla (I know, who forgets vanilla?!?).<br/>2) I didn't have shortening, and used butter. I've not done this with an oatmeal cookie before, and discovered they are not tolerant of the change. I managed to keep them looking more like cookies and less like pancakes by using an ungreased cookie sheet and putting the batter in the refrigerator between batches. <br/><br/>I wish I had known this before I got too far in the process: <br/><br/>"If you need to, you can counteract some of the spread and crispness in the butter cookie with the addition of an extra egg. Whole eggs or egg yolks give cookies a cake-like texture. So try your favorite recipe with butter instead of shortening and bake a few of the cookies. If they turn out too crisp or too flat, add an egg and try again."
     
  5. Very good cookies...had left over bananas and didn't feel like making banana bread or cake. Added milk and white chips to half the batch and made the rest according to the recipe. Very good cookies. The oatmeal adds a nice texture to the cookie.
     
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Tweaks

  1. yum. I substituted 1/2 c of fat-free cottage cheese and 1/4 c of canola oil for the crisco. I zoomed it in the blender with the banana and the sugar to get it smooth. Since it was pretty liquidy (surprise, surprise) I added an additional 1/2 c of oats to make it cookie consistency. It was great.
     
  2. I really liked these- I took another users advise and used 1/2 a cup yogurt- and 1/4 cup butter instead of the shortening- I also added pecans instead of walnuts- and I'm SO happy I did- they really add a lot of flavor.
     
  3. I severely botched these cookies...but they still turned out and made a BEAUTIFUL presentation. Okay, so how did I screw up? Well, I put in a full teaspoon of baking soda (and one could certainly feel it) and half the amount of salt (actually, a VERY GOOD THING...it didn't need the full amount) AND I accidentially used a full teaspoon of vanilla (worst things COULD happen). Please don't ask how this happened. I had two recipes opened at once and...well... Now here are the substitutions I INTENTIONALLY made: Substituted margerine and butter for all all shortening/crisco, more nutmeg and cinnamon (as per my tastes) Whole wheat flour for all-purpose flour and pecans for walnuts (that's what I had on hand...and about 1/3c at that) I feel that the cookies, despite my baking soda disaster came out very fluffy and lovely and with the icing made a STUNNING presentation and kicked the flavor up a notch (and also masked my botched Baking Soda situation). DEFINATELY make this with the icing. I agree with a previous poster when I say that there is no reason over-ripe bananas should be used in some boring bananna bread. Light and lovely texture and flavor. I am freezing my batch (between wax paper) to break out for later in the week or to give as gifts. They seem to hold up to freezing well. Hope the icing does well too. What a LOVELY way to make a cookie! Delightful and BEAUTIFUL to look it. edited to add: These freeze like a dream. I just eat them right out of the freezer, frozen in the summer!
     
  4. Excellent! The first time I made them as described (only with pecans instead of walnuts - personal preference) and they were fantastic - though I ate entirely too much dough before baking. I got approximately 48 cookies. I'm in the middle of baking a second batch - this time I've added a couple of tablespoons of cocoa, and chocolate chips. No idea what my yield will be this time but I'm making smaller cookies (about 1.5 tbsp of dough) because I like them better when they're small. I haven't made the frosting yet - I've been eating them uniced. They're sooo good. Just sweet enough, soft, chewy, yummm. I usually don't eat my own baking but I can't keep my hands off these.
     
  5. Wonderful recipe. The kids were begging for more. I did alter it a bit... I used fat free vanilla yogurt instead of Crisco and used half whole wheat flour and half white. We did not use the frosting--NO Need! I will be making this one again. It wa perfect and so filling for breakfast. Thank you!
     

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