Oatmeal Peanut Butter Banana Cookies Recipes

Steps:

• Preheat oven to 350.
• Mash bananas with a fork and mix in peanut butter, apple sauce, vanilla, salt, and cinnamon.
• Stir in oats and coconut.
• Drop by tablespoon onto a non stick cookie sheet (lined with parchment paper or sprayed with non-stick spray). I use a small cookie scooper.
• Flatten a bit to shape the cookie (they don't rise or spread at all when baking).
• Bake for 12-15 minutes, rotating the pan halfway through.
• Allow to cool, and enjoy!

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, wisk together flours, baking soda, salt, nutmeg, and cinnamon. Stir in oatmeal and set aside.
• In a large bowl, cream together peanut butter and sugars. Add egg and banana and mix well.
• Pour dry ingredients into wet ingredients bowl and mix together thoroughly with large spoon. Stir in nuts, chocolate chips, or raisins (I used raisins in my first batch -- didn't have either nuts or chocolate chips).
• Batter will be fairly wet, so put bowl in fridge for 15 minutes to firm up.
• Prepare baking sheets with parchment paper. Drop cookie dough by teaspoons onto sheets. Bake for 12-13 minutes. Cool on racks. (Note: return bowl to fridge in between baking.) Makes 36-45 cookies, depending on how big they are.

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
• Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place a metal mixing bowl in the freezer.
• To make the cookies, cream together the brown sugar, granulated sugar, and butter. Add the peanut butter, egg, and vanilla, and mix until well combined. In a separate bowl, whisk together the oats, flour, baking soda, baking powder, cinnamon, and salt until well combined. Add this to the sugar mixture and stir until a soft cookie dough forms.
• Working in batches, using a heaping teaspoon, form the dough into balls and place on the prepared baking sheets 2 inches apart. Bake, one sheet at a time, for 13 to 15 minutes, or until the edges are set. Cool on the sheet for 5 minutes then transfer to a wire rack to continue cooling (the cookies will harden as they cool). Repeat for the remaining cookie dough. You should have about 36 cookies.
• To make the pudding, whisk together the milk, granulated sugar, flour, egg yolks, and salt in a pot. Cook over medium-low heat, continuously stirring, until the mixture starts to bubble and then thicken, 4 to 6 minutes. Turn the heat down to low and stir in the butter and vanilla. Turn off the heat.
• To make the whipped cream, take the bowl out of the freezer, add the cream and honey, and then beat until soft peaks form.
• Peel and slice the bananas into 1/4-inch rounds. Sprinkle the slices with the lemon juice to prevent them from turning brown.
• To assemble, place a layer of cookies and bananas in the bottom of an 8-inch square baking dish. Layer on half of the pudding. Add another layer of cook ies and bananas and then top with the remaining pudding. Spread on top the whipped cream, and then decorate with the remaining cookies and bananas. Chill for at least 4 hours before serving, though if you prefer, you can eat it warm.
• Alternatively, you can serve the pudding in six 1/2-pint Mason jars or bowls. Evenly divide the cookies, sliced bananas, and pudding, and then proceed as above.

Steps:

• Preheat oven to 350°F Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt.
• In a large bowl, cream together sugars and butter. Beat in egg until smooth, then mix in the peanut butter and mashed banana. Working by hand or with a mixer on low speed, blend dry ingredients into the peanut butter mixture. Stir in the oats.
• Shape dough into tablespoons and place on baking sheet, flattening each slightly with your fingers.
• Bake for 10-12 minutes, until cookies just begin to turn golden around the edges.
• Cool on a wire rack.
• Makes approx 2 dozen.

Steps:

• Combine shortening, peanut butter and brown sugar.
• Mix in egg, milk and vanilla.
• Sift and combine flour, cinnamon, salt, nutmeg and baking soda mix in well to wet misture.
• Mash and add banana, mix well.
• Stir in quick oats, fold in raisins and nuts of your choice.
• Place round tablespoonfuls on greased baking sheet spaced 1-2-inches apart.
• Bake at 375° for 12-13 minutes or until done.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a baking sheet with cooking spray.
• Beat egg in a large bowl. Add peanut butter, oatmeal. banana, sugar, chocolate chips, and vanilla extract. Place 1-inch balls of dough onto the prepared baking sheet; press balls down using a spoon.
• Bake in the preheated oven 9 to 12 minutes; cookies will look slightly raw. Cool 10 minutes before serving.

Steps:

• Place milk and salt in a large saucepan; bring just to a boil. Stir in oats; cook until thickened, 1-2 minutes, stirring occasionally. Remove from heat; stir in remaining ingredients.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.

Steps:

• Preheat oven to 350°F.
• In a medium bowl, mash bananas with the back of a fork. Stir in peanut butter and brown sugar. Then stir in oats and flour until thoroughly combined.
• Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls. Gently flatten cookie mounds to 1/2 inch thickness.
• Bake for 12-15 minutes or until cookie bottoms are light brown, and tops are no longer shiny.