BANANA CHOCOLATE CHIP COOKIES RECIPE: HOW TO MAKE IT
These soft banana cookies have a cakelike texture and lots of flavor that everyone seem to love. It's one of the best banana cookie recipes I've found. —Vicki Raatz, Waterloo, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 13-16 minutes or until edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 69 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 50mg sodium, CarbohydrateContent 10g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 1g protein. Diabetic Exchanges 1/2 starch
CHOCOLATE CRINKLE COOKIES RECIPE - BETTYCROCKER.COM
The “crinkle” in this recipe’s name comes from their distinctive crackle-top. The look is achieved through the transformation of sugar-coated dough balls into distinctively textured cookies. Not only are chocolate crinkle cookies beautiful to look at, they’re the perfect combination of chocolatey taste and chewy texture.
Provided by Betty Crocker Kitchens
Total Time 3 hours 45 minutes
Prep Time 1 hours 45 minutes
Yield 72
Number Of Ingredients 9
Steps:
- In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
- Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
- Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
- Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 70 , CarbohydrateContent 10 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 g, ServingSize 1 Cookie, SodiumContent 35 mg, SugarContent 7 g, TransFatContent 0 g
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- *Please remember that even if you do follow the recipe exactly, it doesn't always turn out just right. I've had these not set up for me or be hard and dry. But most of the time, the recipe is just right. I adjusted the sugar in the recipe by substituting 1/2 cup of white sugar for 1/2 cup brown sugar, this makes them more moist. I have also found that it makes a difference if you use quick cooking oats or old fashioned. In my experience it takes more old fashioned oats than quick cooking and I like the texture of the quick cooking better. When you make it a few hundred times like I have you learn a couple of things:) Also, Chunky peanut butter tends to make them more dry and crumbly.
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