Reviewed: Jun. 2, 2009

These were pretty good. A good use of overripe bananas. I added a tsp of vanilla--I think it could have used some cinnamon. My husband liked these a lot. We'll see what the co-workers think tomorrow

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Carrie T

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Reviewed: Apr. 24, 2009

These cookies were not at all what I was expecting. We didn't eat them all and we never throw away food... especially cookes! I would definitely not make these again.

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Megan

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Reviewed: Sep. 8, 2008

OMG! These cookies were really awesome, and I couldn't believe it, also considering how healthy they were. I substituted the butter for applesauce, and added butterscotch chips to only half the dough/batter to see how they would be without them. I liked both.

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Dania J.

Home Town: Mountain View, California, USA

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Reviewed: May 14, 2008

Excellent! I believe it could be used as a "breakfast cookie" if you wanted to do that. I did not put in nuts or dried fruit ... just not a fan of those in cookies (and I knew my preschooler wouldn't like them). I did add a bit of vanilla and it works well. I cooked on parchment paper and they browned lovely. I thought it was going to be a flat cookie from the consistency of the dough, but they are nicely domed-shaped. I used a medium-sized scooper and got 40 cookies from the recipe. When I want to bring a "different" cookie, I will DEFINITELY be turning to this recipe. THANK YOU!

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CRUNCHM

Cooking Level: Expert

Home Town: Urbandale, Iowa, USA

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Reviewed: Apr. 27, 2008

These were very good. The butterscotch chips add that extra something that other banana cookies are missing. They are soft and cake like and I found they really stuck to the cookie sheet, so I would recomend spraying or using a silicone or parchment liner. Yummy!

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