A few months ago, I attempted to make Oatmeal Banana Cookies. Dallan was a huge fan of these cookies but, for some reason, they just didn’t “hit the spot” for me. I think it’s because I added chocolate chips to the Oatmeal Banana cookies and I’m not a big banana cookie + chocolate chip fan. I love these two ingredients together on ice cream but not together in my cookies or breads. Please tell me I’m not the only one.
Two weeks ago, my cousin Auburn posted a picture of her Banana Cookies to Instagram (By the way, you can follow me over there @CamberleyFHR). As soon as I saw her picture come across my feed, I immediately asked her for the recipe. Remember, I was on the hunt for a banana cookie that would fulfill my needs. Fortunately, this recipe did just that. (Auburn – hopefully you don’t mind me sharing this recipe. Thanks again!)
Click the “Read More” link for the full recipe.
INGREDIENTS FOR COOKIES
- 3/4 cup of Crisco
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 ripe bananas, mashed
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups flower
INGREDIENTS FOR FROSTING
- 4 tablespoons of butter
- 3 tablespoons brown sugar
- 2 tablespoons milk
- 1 cup powdered sugar
- Cream together the Crisco and sugar. Next, mix in the egg, vanilla, and bananas. Then add the dry ingredients (salt, baking soda, and flour) to your dough.
- Drop dough onto greased cookie sheets in teaspoon sized balls. (I also made a batch of Tablespoon sized balls. If you do this, make sure you increase the baking time to 11-12 minutes.)
- Bake at 350 degrees for 9-10 minutes, or until the edges start to brown.
- Wait until all of the cookies have come out of the oven, then start on the frosting. (Otherwise the frosting will harden too quickly.)
- Mix together the butter, brown sugar, and milk. Heat it over the stove until it comes to a boil.
- Remove mixture from the heat, add a heaping cup of powdered sugar, and mix well.
- Spread/drizzle it over the cookies.