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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This recipe was a nice change from banana bread or muffins. I doubled it and made a few...