I made this recipe for the first time a few weeks ago. My 7 year old son, Dominic, thought it was awesome that we were having "cookies" for breakfast! I told him not to get used to it ;-) Later that day, he told me "Mom, the cookies we had for breakfast...those were bomb!" (Thats how kids these days express their love for something...weird, I know!) I was blown away by how easy these were to make! The banana flavor was pretty subtle, but enough to taste and compliement the chocolate well! I'm not much of a baker, so for me...they looked a little impressive too!!INGREDIENTS:
1 C sugar
1/2 C butter
1/2 C mashed very ripe banana (1 meduim)
1 tsp vanilla
2 eggs
3 C all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 C mini semisweet chocolate chips
DIRECTIONS:
Heat oven to 350 degrees. Grease a large cookie sheet. Beat sugar and butter in a large bowl with an electric mixer on medium speed, or mix with a spoon. Beat in banana, vanilla and eggs until smooth. Stir in flour, baking powder and salt. Stir in chocolate chips.
Divide dough in half. Shape each half into 10X3 inch rectangles on cookie sheet with greased hands. (dough will be sticky).
Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet for 15 minutes.
Cut crosswise into 1/2 inch slices. Turn slices cut sides down on cookie sheet. Bake 10-12 minutes or until golden brown and dry on top. Turn cookies. Bake about 10 minutes longer or until golden brown. Remove from cookie sheet to wire rack.
Recipe from: Betty Crocker Cookbook. Bridal Edition
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