Banana Nut Oatmeal Cookies Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix mashed bananas, milk, egg, honey, and vanilla extract together in a bowl. Stir in oats, cinnamon, baking powder, and salt.
• Spoon batter into mounds on the baking sheet, spacing them a few inches apart.
• Bake in the preheated oven until top looks dry and edges are golden, about 15 minutes.

Steps:

• Combine the oats, milk, flax seeds, walnuts, honey, and banana in a microwave-safe bowl. Cook in microwave on High for 2 minutes. Mash the banana with a fork and stir into the mixture. Serve hot.

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.

Steps:

• Line 2 large cookie sheets with parchment paper and preheat oven to 350 degrees. Whisk together flour, baking soda, cinnamon, and salt in a medium bowl. In a separate large bowl, beat both sugars, butter, and shortening together until smooth(I use a stand mixer) Add Vanilla, egg, and banana, beat until well mixed. Stir in Flour mixture, oats, and walnuts until blended. Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. You will have to make several batches, but only bake 1 pan at a time. Bake cookies until edges are light brown, about 15 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely. While one sheet is cooling, start baking the next sheet. For Drizzling : Stir chopped chocolate or caramels (if using caramels add about a tablespoon of water) in top of double boiler until melted and smooth. (you can also melt chocolate in the microwave in 10 second burst stirring well between burst until smooth and liquid if you prefer. Using a small spoon, drizzle topping over cookies in zigzag pattern. Let stand until topping sets, about 1 hour, or refrigerate cookies for about 10-15 minutes to set topping faster. I usually use a combination of 2 toppings, drizzled in opposite directions for aesthetic appeal.