he extra added ingredients.
DROP COOKIES:
Mix ingredients until well
FOR COOKIES: Preheat oven to 350 degrees.<
Mix the flour, baking soda, cinnamon, and salt; set aside.
In a separate bowl mix together the brown sugar, sugar, oil, and water.
Add the banana and vanilla.
Stir in the flour mixture. mix well.
Stir in the oats.
If the mixture seems too thin, let it sit for a minute so the oats can absorb some of the excess liquid.
Preheat oven to 350\u00b0F.
Drop cookies by the tablespoon onto a greased cookie sheet.
Cook for 13 minutes until done (they should be a bit browned on the bottom).
Preheat oven to 400 degrees Fahrenheit.
Sift flour, baking powder, baking soda, and salt together in a small, separate bowl.
Beat shortening in larger bowl until creamed, adding sugar. Stir in vanilla.
Beat in eggs.
Add flour mixture alternately with mashed bananas, beating after each addition until smooth.
Fold in chocolate chips with a large spoon, if desired.
Drop by spoonfuls onto ungreased cookie sheets.
Bake for 8-10 minutes. Let cool on pan for 1-2 minutes before removing to allow the bottoms to properly solidify.
sift flour, sugar, baking powder, soda salt.
add shortening mix.
then add eggs,bananas, vanilla and blend well.
drop on ungreased cookie sheet.
sprinkle with sugar and cinnamon mixture.
bake at 400F degrees for 12 minutes.
ven to 375\u00b0F.
Drop dough by teaspoonfulls 1 1
luffy.
Beat in eggs, banana and vanilla until well blended
Sift flour, soda, baking powder and salt together.
Cream together sugar and shortening. Beat in well beaten eggs. Stir in the vanilla, lemon juice, and banana.
Add rolled oats and flour alternately to the banana mixture, mixing well after each addition. Stir in nuts.
Drop by teaspoonfuls onto greased baking sheet and bake in preheated 350\u00b0 oven 15 to 18 minutes, or until golden.
ubstitute until smooth.
Cut banana into 1-inch pieces, and
r>In large bowl, stir banana, 1/3 cup butter, the
Cream margarine and sugars; beat in egg and banana.
Combine dry ingredients.
Blend in.
Fold in chocolate chips.
Drop by teaspoonfuls onto greased baking sheets.
Bake in a preheated 375\u00b0 oven until lightly browned and no imprint remains when touched (10 to 12 minutes).
Remove to wire racks to cool.
Amount:
5 dozen.
Spoon 1tsp of toffee onto the bottom of 12 cookies, spread to level, but leave a gap around the edge.
Place slices of banana over the toffee, if your banana is big enough, you'll only need 1 slice per cookie, if not put a couple of slices on to cover the cookie.
Take one of your plain cookies and sandwich together with the banana covered one; repeat until you have 12 sandwich cookies.
Drizzle some extra toffee sauce on the top and dig in!
Due to the fresh banana in this recipe, the sandwich cookies are best eaten the same day.
o 350 degrees and melt banana in microwave at high for
br>Add one cup mashed banana.
Mix until creamy.
Add a little of the banana mixture at a time, beating
owl. Add egg, liqueur and banana and beat at medium speed
ive the cookies their lift and rise.
Mix the banana mixture
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together shortening and brown sugar. Beat in egg and mashed banana, then stir in vanilla. Combine flour, baking soda, salt, cinnamon, and cloves; stir into the banana mixture. Mix in rolled oats and walnuts. Drop by rounded spoonfuls onto prepared cookie sheets. Leave room for spreading.
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.
n eggs, vanilla extract, and banana. Combine flour, baking soda, and
owl. Add egg, liqueur and banana, and beat at medium speed