Comments on: Susan Sarandon’s Banana-Oatmeal Chocolate Chip Cookies

By: Mary Ann

Mary Ann — Mon, 29 Jun 2009 12:32:03 +0000

I’ve made these cookies before from the recipe in her book..should have written down as I just took the book back to the library. Anyway…this recipe is very different…the one in her book only had a minuscule amount of oil, think I would remember 1/3 tsp! of anything…the banana amount is different and smooshed, and there weren’t nuts (though I intended on adding them this time). I’m going to look elsewhere and see if I can find…

By: sher

sher — Sun, 07 Jun 2009 16:30:46 +0000

these are the changes to make 1/2 tsp baking soda instead of 1/3. 1 medium size banana (pureed), 1 tsp canola oil, 1 tsp vanilla. nuts optional. These few changes will turn out perfect because they are not a makeover.

By: Michelle

Michelle — Wed, 13 May 2009 04:47:31 +0000

I just made these cookies and although the batter seemed a little wet, they turned out really good and chewy. I made very little alterations: I added a little more oats than called for (probably about a full cup) and more chocolate chips (I’d say maybe a hefty 1/2 cup). I used a scoop that was about 2Tb in size so I only baked them for about 10-12min and they came out perfectly chewy and moist. I can’t imagine making a cookies big enough to need 25min baking time! Maybe that’s where the high calorie amount comes from. (The nuts will also up the kcal amount as well.) I’d definitely make these again; especially for my vegan roommate.

By: Gretchen

Gretchen — Sat, 14 Mar 2009 00:37:33 +0000

so is that 138 calories PER cookie? that’s one hi-cal cookie…so that can’t be right
what is the serving size…?

By: Lucy

Lucy — Mon, 02 Feb 2009 20:57:28 +0000

I made them as the recipe states, except I used white whole wheat flour and 1 cup of oats. I ommited the chocolate/nuts, added some cinnamon, and they are delicious!!! Not too sweet, soft on the inside but definately set on the outside, and the oat flavor is great! I will definately make these again for my “low sugar” friends and myself as well!!!

By: sheila

sheila — Thu, 08 Jan 2009 19:11:32 +0000

These were by far the BEST “healthier” cookies I have ever made and I have tried MANY recipes over the years. I took them to my running group for post-run snacks and I have several requests for the recipe! I substituted almond milk for soy, and 1/4 C. Splenda baking blend for the raw sugar and they were still excellent!! I agree with others, decrease the salt a bit.

By: jess

jess — Tue, 02 Dec 2008 04:16:08 +0000

Mary R’s recipe was the best so far (i tried the other alterations as well). i would take it a step further because there was way too much salt- decrease to 1/4 tsp- and too much sugar (especially if you use vanilla soymilk!)- decrease to 1/3 cup. if you make 12 instead of 16 cookies, bake 20+ mins.

By: jess

jess — Tue, 02 Dec 2008 03:22:52 +0000

does anyone actually own 1/3 teaspoon measuring spoon?

By: Mary R

Mary R — Fri, 14 Nov 2008 16:49:55 +0000

Based on the user comments above, I was hesitant about trying the recipe as is. But when I tried Jenn’s version (1 c oats, 1/4 c oil, 1/4 c soy milk, 1/3 c sugar), I thought the cookies too dry…even after I added the other half of the banana. After some trial and error, I ended up with 1 cup flour (wheat), 1 cup oats (though 3/4 would probably be perfectly fine), 1/2 tsp baking powder, 1/3 tsp baking soda (yeah, odd measurement! I use the 1/2 tsp and knock out a tad), 1/2 tsp salt, 1/2 cup sugar, 1/4 cup canola oil, 1/3 cup soy milk, 1/2 tsp vanilla, 1 ripe banana (mashed), chocolate and nuts as desired. I also added 1/2 tsp cinnamon and 1/4 tsp nutmeg. This has worked out very well for me, and I only have to bake the cookies for about 15 minutes at 350ºF.

By: jon carlise

jon carlise — Thu, 06 Nov 2008 14:33:14 +0000

that was good