Reviewed: Dec. 25, 2005

I should have added more bananas. It was not very sweet and cake like, which was very strange in a cookie.

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Reviewed: Oct. 12, 2005

These cookies really do taste just like banana bread! I had limited success with the icing, but that's probably because I don't have an electric mixer.

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Reviewer:

weirdbutter

Cooking Level: Intermediate

Reviewed: Jul. 21, 2005

These cookies are excellent!! I thought I'd make the cookies even better by using cream instead of milk in the icing, that was a mistake. I couldn't get the right consistency. I drizzled the frosting over the top and it melted into the cookie, making the cookie seem dough-y. It was still delicious and we ate them all, but next time I'll use a more traditional frosting, or go without.

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MARMARL

Cooking Level: Intermediate

Living In: Nevada City, California, USA

Reviewed: Jul. 14, 2005

YUM-MEE! Like other reviewers I added 1/4 C extra flour, 1/2t. baking powder, and a bunch of chocolate chips. Dee-lish. So fluffy and cakelike. The recipe makes about 36 cookies, but if you eat them quickly enough before your husband gets home, you can say it just makes 24!

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Reviewer:

LTRAYER

Reviewed: Jun. 13, 2005

This recipe was a nice change from banana bread or muffins. I doubled it and made a few changes: I used 3 bananas total [but it would have been better with 4], I used brown sugar instead of white, and for fats I used 1 cup butter-flavored Crisco, 1/2 cup butter, and 1/4 cup Lighter Bake. I also increased the flour slightly, and added cinnamon, nutmeg, and about 1 cup chocolate chips. Before baking I chilled the dough for a few hours, and I baked the cookies on parchment paper. My cookies puffed beautifully, and I had no problems with spreading or unmanageable dough. Next time, I'll decrease the Crisco and increase the Lighter Bake [the cookies were a little too greasy for my taste] and I'll use less flour to make them more moist after cooling off. The dough DOES look too batter-y at first, but after chilling it was fine. The texture turned out similar to muffin tops, and the icing added a nice touch.

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Reviewer:

LIZBYRD

Reviewed: May 9, 2005

Wow! What can I say but these cookies are so different than regular cookies are are absolutely DELICIOUS. I served then to friends and they were thrilled. Good job!

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Reviewer:

Christy

Reviewed: May 4, 2005

Ohmigoodness, these are so good! I'm a college student and all my room-mates just love them. They're great frosted with peanut butter instead of the sugar frosting in the recipe. They're light and puffy, just like banana bread.

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Reviewer:

MEL011683

Cooking Level: Expert

Home Town: Danvers, Illinois, USA

Living In: Bloomington, Illinois, USA

Reviewed: Jan. 21, 2005

These are SO easy and SO incredibly good--the only thing I can think of that would make them better is to add some mini-chocolate chips to the batter(making another batch tomorrow to test that theory LOL!). I did not use the icing -- they were perfect without it.

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Reviewer:

LOVECED

Cooking Level: Expert

Living In: Hauppauge, New York, USA

Reviewed: Jan. 16, 2005

An easy crowd-pleaser! The frosting was a little clumpy and didn't look very nice. However, the cookies are delicious without the frosting!

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Reviewer:

JAHKAY510

Reviewed: Jan. 16, 2005

Very Good! After reading reviews I made changes including using 1 stick of butter and 1/2 cup shortening, two bananas, and half brown and half white sugar. I also added 1 tsp baking powder in addition to the baking soda and used 1 cup of wheat flour and 1 3/4 cup white flour. They were cakey and not at all flat. For the icing I used almond flavoring because I used up all the almond in the dough and it came out great. A nice change of pace and a new addition to the recipe box.

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