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Banana Chip Cookies
Submitted by Barbara Grunes

Ingredients
At a glance
Drop cookies
Makes
40 cookies
  • 1/2 cup ( 1 stick) unsalted butter, at room temperature, cut in chunks
  • 1 cup sugar
  • 1 egg
  • 2 ripe bananas, peeled and mashed (about 2/3 cup)
  • 1 1/2 cups all-purpose flour
  • 1 3/4 cups quick-cooking (not instant) rolled oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup dried banana chips
Steps
Preheat oven to 400 degrees F. Lightly grease or spray cookie sheets.

Cream butter and sugar on medium speed until light, about 2 minutes.

Mix in egg; beat well. Add mashed bananas and continue beating until batter is smooth. Mix together flour, oats, baking soda, salt, and cinnamon. Stir into batter to make a medium dough. Divide banana chips in half. Mix half of the chips into the batter. Crush remaining half of chips and save them to put on top of the cookies.

Drop dough by heaping teaspoonfuls onto cookie sheets, spacing cookies about 2 inches apart. Top with crushed banana chips, pressing lightly into dough. Bake cookies in the center of the oven for 12 to 15 minutes, until just firm to the touch and a light golden color. Let stand on cookie sheets for a minute, then remove to wire racks to finish cooling.

Additional tips
Store: In an airtight container
Freeze: Yes
Mail: Yes
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