By Missy #2 on October 03, 2003
"Moist and yummy oatmeal chocolate chip cookies."
Serving Size: 1 (1063 g)
Servings Per Recipe: 1
"Unbelievable. Easy and so delicious!!"
"These are quite tasty! I made a half recipe and still got 20 cookies, so I'm imagining to get 24 they'd have to be pretty big! After reading other reviews I pulsed my old-fashioned oatmeal in a coffee grinder just a bit and the texture was perfect for me. I also decreased the sugar and chocolate chips a bit based on personal preference. Toddler DS devoured two in moments and begged for more, so I definitely call this a winner recipe! Thanks for posting!"
"These are tasty & a great way to use up ripe bananas. Reminded me of eating a banana choc chip muffin top. DH said a little less oatmeal & a few more choc chips & they'd be awesome. But whole family did enjoy them. I used quick oats - still a pretty chewy texture. Maybe next time I'd try blending the oatmeal to a powder first (as I do in another choc chip recipe I have)."
"Those darn overripe bananas!! This major heat is making it a little hard to keep up with the ripening process! So recipes like this are a great find. I used 1/2 white & whole wheat flour, mini choc chips & Splenda for the sugar. I got about 1 1/2 dozen or so but I made them kinda on the large side so baking time was around 11 min. I'm saving a few for the hubby but taking the rest to a neighbor. They smelled great & look yummy so I am hoping they are enjoyed by all! Thank u for sharing this!"
"These were a snack for me and my company while watching a movie. A few liked them, but most said they were too chewy. I'm thinking that you meant quick oats or whatnot? I used rolled oats and boy, did they keep a chewy texture. LOL! Hey, but you have me liking them, cause they have chocolate in them. :D Thanks for the experience! I might try it with quick oats."
"My husband and I loved these cookies! We added a few tablespoons of peanut butter to the batter before we added the dry ingredients. They turned out more the consistency of a muffin rather than a cookie but we both thought that was ok. Thanks for the great recipe Missy #2, this will be one of my go-to recipes for old bananas!"
"I used applesauce instead of the banana for these because that's what I had on hand, and we love these. They are a bit gummy in texture, but it's nice that they don't dry out. I also use semisweet choc. chips. Nice recipe!"
"I made these and they are pretty good. For some reason mine seem to fall apart easily and seem a little gummy. But I found that if they are stored in the frig or freezer they stay together. Good way to use up ripe bananas!"
"I make these with dark chocolate chips and use a little less sugar than indicated. (I only buy dark chocolate). These cookies are amazing! I made them for my medical school class and everyone loved them! I also use light margarine to lower the fat and calories even more."
"These were great! The consensus was that only one thing was missing... some kind of spice, so we'll be trying it with either pumpkin pie spice or a little nutmeg next time. Thanks!"
"YUMMY! I used Golden Crisco (as I do with all baking) and 1 cup of mini chocolate chips. I used my 1 TB cookie scoop. Husband and oldest daughter loved these, youngest daughter said she didn't like them. When I asked what she didn't like, it was the banana. Can't please everyone! This was part of our "Back to School" baking."