Easy, fast and fantastically moist! I added a handful of Mexican shredded cheese and some garlic powder and they were very similar to the ones from a famous pricey seafood restaurant chain. Thanks for the recipe!

Reviewed On: Sep. 27, 2009

I picked this recipe because it only had a few ingredients and I wanted to make something sweet for my husband even though the pantry is looking pretty pathetic. I made the following changes: I halved the salt as recommended by other reviewers. I used self rising flour (all I had on hand), so I skipped the baking powder. I added a capful of vanilla extract. I used Canola oil instead of Vegetable. I have to say that the amount of oil was a little alarming as was the sugar, but nobody said they were supposed to be healthy. I baked them in a greased (cooking spray) 9x13 glass baking dish for 50 minutes. Final thought: They were pretty good. I liked the chewy/crunchy outside, but the inside was a little too cake-like. (Which could be my fault due to the self rising flour.) ... They didn't have a strong chocolate taste to me but they were good.

Reviewed On: Sep. 25, 2009

Made exactly as the recipe instructed except I omitted the nuts since I'm not crazy about nuts in cookies. They came out pretty good but I think they'd be better with maybe a 1/2 cup more sugar since they weren't very sweet. (And my bananas were SUPER ripe so that wasn't the problem.) Also, my first batch was nearly burned at 15 minutes. Second batch did much better at 10-12 minutes.

Reviewed On: Sep. 1, 2009