Recipe by Shawn Doctor
"Discovered by value of using what was left in my University Residence cupboards. A high energy cookie, easy to make, addictive and great when studying for exams."
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packed brown sugar
2 1/2 cups
1 1/2 cups
I was wondering why no-one had posted a picture of this, and now I know why. It isn't the most attractive recipe. I think it would look better baked in a pan and cut into bars. Very tasty though. Mine were finished before I remembered that I had wanted to post a picture!
The cookies were okay...they seem to have a personality disorder though...they can't decide if they want to be a cookie or a bread. The consistency and texture are not quite that of a normal cookie...Interesting flavor though...i did leave out the nuts and added mini chocolate chips to mine...but BF liked them better with just raisins.
My Husband and I both enjoyed these cookies and so did the men in his office. Many wanted the recipe for their own use. I did add a couple of things when I made them a little vanilla extract and a touch of salt, and a little more sugar. I did try icing a few with a cream cheese, brown sugar icing and that was wonderful too. They bake up very soft and yummy! Wonderful!
This recipe was exactly what I wanted! A soft, slightly moist cookie with a good banana flavor that wasn't too overpowering. I added mini semi-sweet chocolate chips and an extra 1/2 cup of oats, and they turned out fantastic! Plus, to cut down on clean up, I used the old trick of baking on parchment paper. For busy moms, this is almost a must. Thanks, Shawn, for a simple, yummy recipe.
I am also attending university and was looking for a snack to munch on while studying. This met all my expectations. I followed the advice of another review and added some vanilla extract and a little more flour. I also omitted about 1/4 cup of butter. I didn't have enough walnuts or any raisins but I didn't feel they detracted from the overall taste. Cooking them a little longer (10-15 minutes) would make a more cookie like texture but I enjoyed the soft dough-like texture more. I actually enjoyed these so much I began to eat them as a quick breakfast and for dessert.
Wow! These are surprisingly tasty! I was pretty skeptical of this recipe, but since I had some bananas that needed used up, I thought I'd make these for my marathon-running husband to snack on after his training runs. However, now that I've tried one, I just hope he gets home quickly or there won't be any left for him! These are really, *really* good!!! I think this just became my new go-to recipe for using up bananas.
My changes: I upped the flour to 3 cups and substituted wheat flour for half of that, I changed the sugar ratio to 3/4 cup white sugar and 1/2 cup brown sugar (in hopes that the brown sugar would help "disguise" the wheat flour since I don't usually like the taste of wheat). Next time, I might try using all wheat flour and just 1 cup of brown sugar - no white sugar at all. I also added 1 ts of vanilla and 1 ts of sea salt. I don't like raisins very much, so I split the dough and added about 1-1 1/2 cups chocolate chips to half. I ended up adding about 3/4-1 cup of chocolate chips to the raisin half too because I ran out of raisins.
Very good. Omitted the nuts, and the nice soft texture was perfect for kids with braces. I added almost 1/2 cup more flour to get a good "cookie" texture. Every one loved them, even a picky eater who refuses to eat anything with oatmeal.
I took another reviewers suggestion and spread the mixture in a baking dish to make bars. I didn't have nuts or raisins so I added half a bag of frozen raspberries. My kids like them a lot and I like the recipe better than standard banana bread.
* Percent Daily Values are based on a 2,000 calorie diet.
Shawn's Study Snacks
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 32
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