These are somewhere between banana bread and oatmeal cookies, and they are delicious! The flavors of oatmeal, orange juice and bananas blend and play very well together. I substituted flax seeds for the wheat germ, and put it in the food processor with the oatmeal. I also used wheat flour instead of white.
These are really yummy, soft and chewy. They are almost the consistency of a chewy muffin top. They don't spread during baking, so if you want flatter cookies you need to flatten them as you place them on the baking sheet. Next time I might add a bit of chopped semisweet chocolate to the dough, too. This is a fantastic treat, Culinary Explorer! Thanks for posting it!
Made for March, 2008 Bevy Tag. These are really good, moist banana cookies. It is similar to banana muffins, but the oatmeal gives it a slightly different taste and texture. I added some chocolate chips because I wanted to use up a bag of chips that I had used for something else. I think next time I might try adding some chopped pecans. This is a great way to use up some overly ripe bananas. Thanks for sharing a great recipe, CulinaryExplorer.