By: christymae

christymae — Tue, 17 Jan 2012 22:30:27 +0000

Yummy! These tasted like banana choco chip muffin tops, very cakey. Mine baked up golden at the 15 minute mark. Thanks for the delicious recipe

By: Sara

Sara — Mon, 21 Nov 2011 06:01:19 +0000

Oh how I love this recipe! It’s easy and successful. I used margarine to keep the cholesterol down for my mom, and I decreased the white sugar to 1/4 cup because my bananas were very sweet and overripe. I sifted the dry ingredients to ensure an extra fluffy and airy cookie. The batter is so luxuriously smooth – the perfect cookie dough consistency! I used a cookie scoop (approximately 1 TB in size), and this recipe yielded 40 cookies. They do spread, so there is no need to flatten them before baking. I greased the cookie sheets with the empty margarine wrappers, just to make sure they didn’t stick. I kept these in the oven for 20 minutes, and they were still a tiny bit undercooked – which is the right thing to do with cookies, as they continue to cook on the baking sheet once out of the oven. As the recipe states, keep an eye on them, as ovens can vary. I checked mine at the ten minute mark. I love the consistency… soft and airy – and the combination of chocolate and banana is such a treat. Thank you so much for sharing your recipe. In my recipe binder, it goes!

Comments on: Banana Chocolate Chip Cookies

By: christymae

By: Sara