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These cookies are ridiculously easy to make, incredibly delicious, unlikely to last very long, and are perfect for using up those bananas that have started to turn brown – because heaven forbid someone has to eat a banana that’s turning brown.
They take very little time to prepare and they make delightfully soft cookies. The only bad thing about them is having to wait if you want to make some and only have brand new bananas around!
2 1/4 cup flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
2/3 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
6 oz. chocolate chips
1 cup mashed bananas
Sift together flour, baking powder, salt and baking soda. Cream together butter, sugar, eggs and vanilla. Add dry ingredients to your creamed ingredients and blend well. It will be a little dry at this point. Stir in chocolate chips and bananas.
Drop by tablespoons onto greased cookie sheets and bake at 400 degrees for 12 to 15 minutes. Keep an eye on them because once they start to brown on the bottom, they’re pretty well ready and they can burn easily if you leave them too long.
They aren’t pretty Martha Stewart style cookies, all perfectly round, they’re big misshapen yummy cookies!
1546 days ago
[...] out the recipe here. It was quick and easy and the kids had a [...]
I’ll have to give these a try!
Was just about to dig out a recipe using the bananas before the boys wanted pancakes with them. Thanks I was looking for a cookie recipe for the week so killed two birds with one stone.