Reviewed: Nov. 12, 2009

This is soo good! I made 3 changes- for the sugar did 3/4 c. brown sugar and 3/4 c. white sugar, put two bananas in the mix (about 1 1/2 cups), and put all the mix in a caserole dish and cooked it for 15 min. at 375! Delicious! Kinda of a cookie/cake, will make again.

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jess

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Reviewed: Aug. 26, 2009

Everytime I make these, my family jumps for joy, that's how good they are!

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sydneybear23

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Reviewed: Feb. 10, 2009

I brought these into work today, and got compliments from everyone! Thanks so much for passing along such a wonderful recipe. These are fluffy and delicious!:-)

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Mrs.Magoo

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Boulder, Colorado, USA

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Reviewed: Jan. 18, 2009

LOVE this recipe. The second time I made it, I changed a few things to reduce the cakey quality of the cookies. I used wheat flour and allowed it to mix a bit longer to develop the gluten a bit for some chewyness. I used 3/4c of sugar and 3/4c of brown sugar. It made them a bit less crumbly. I liked the difference it made. Also, I added 4 bananas for more banana flavor. It didn't really seem to affect the texture of the cookies. Since cookie dough rises but doesn't spread very much, make sure you make them small when you put them on the sheet (so the outsides won't burn before they are done). Lastly, since I make the cookies small, I use mini chocolate chips so that the chocolate distribution is even. I think someone nailed it when they said these cookies taste like banana-chocolate-chip muffin tops, which is a big hit with me and my family.

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tmarisco

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Reviewed: Jan. 18, 2009

I live in Boulder, CO and these are the best cookies I've ever made. They're light and fluffy and soft and just awesome. I took some to work and left them in the break room and they were gone almost immediately - then I over heard someone saying "Did you get one of those cookies?? They were awesome!" This recipe is a keeper for sure. Thanks!

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jessy435

Cooking Level: Expert

Home Town: Rockville, Maryland, USA

Living In: Boulder, Colorado, USA

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Reviewed: Oct. 7, 2008

It was nice to have a recipe that I didn't have to give a "high altitude" adjustment. However, I did change the recipe a bit. It is fall and I love pumpkin anything! Instead of one cup of banana, I used a little more than one cup of canned pumpkin and 1/2 tsp each of cinnamon and pumpkin pie spice. I also only baked the cookies for only 10 minutes. Yum!

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nikki

Cooking Level: Intermediate

Home Town: Berlin Heights, Ohio, USA

Living In: Dillon, Colorado, USA

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Reviewed: Jun. 1, 2008

I've made this for a group and received lots of compliments. A nice change from the typical chocolate chip cookies.

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jennyfoodstuff

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Reviewed: Feb. 4, 2008

These are really good and soft, but maybe a tiny bit sweeter than I like. Also, I only had a little more than half a bag of milk chocolate chips, and I thought that was perfect. They stored really well, and were still very soft the next day.

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ALISAE

Cooking Level: Intermediate

Home Town: Bountiful, Utah, USA

Living In: Orem, Utah, USA

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Reviewed: Jan. 9, 2008

These are really unique cookies! My husband loves them. Great to have a recipe tailored to the high altitude folks like us! Thank you for that :) Personally I felt that the chocolate chips overpowered the banana taste, so I would suggest using milk chocolate chips (as opposed to semi-sweet) or dried diced apricot pieces or chopped walnuts. Otherwise, a good recipe! Thanks!

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lindseyluna

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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Reviewed: Nov. 11, 2007

These are fantastic! They are like eating muffin tops. I ended up using 1 really ripe banana and a nice yellow banana. These are done even if they are very light on top...I baked mine for about 8 minutes Thanks for sharing!

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mmulrich

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: May 29, 2007

Delicious. I followed the recipe exactly and at 7200 ft I have never seen a more fluffy cookie. They taste great and are nice and soft! I'll be making these again for sure!!

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Lauren

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Reviewed: Dec. 23, 2006

Living in Denver it is great to find high altitude baking recipes. This cookie reminds me of one that my 5th grade teacher use to make. It has a cake like texture, holds up well and tastes delicious! This is a great alternative to banana bread in order to use your over-ripe bananas. My family loves them and I will share the recipe with friends and family.

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