Recipe

Bananaramas Recipe

	Laworkman / All my dishes 1 year, 10 months ago This recipe makes 2-4 dozen depending on the size of cookies you want. I personally like the bigger cookies. The cookies are light and fluffy. They are the consistency of pumpkin chocolate chip cookies and they taste great right out of the oven with a glass of milk!... More Prep:5m Cook:1113m Servings:4	Laworkman
	easy

Does this look good? Yeah! / Nope

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Ingredients

1 1/4 cup firmly packed light brown sugar

3/4 cup creamy peanut butter

1/2 cup all-vegetable shortening

1 cup mashed bananas

3 Tbsp milk

1 1/2 tsp vanilla

1/2 tsp almond extract

1 egg

2 1/4 cups all purpose flour

3/4 tsp baking soda

3/4 tsp salt

1 1/2 cups milk or semi-sweet chocolate chips

1 cups peanuts, walnuts or pecans coarsely chopped (optional)

Directions

Heat oven to 350 degrees.

Place sheets of foil on counter top for cooling.

Place brown sugar, peanut butter, shortening, banana, milk, vanilla and almond extract in a large bowl.

Beat at medium speed with electric mixer until well blended.

Add egg; beat just until blended.

Combine flour, baking soda and salt.

Add to shortening mixture.

Beat at low speed just until blended.

Stir in chocolate chips and nuts if desired.

Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheet. (I make each cookie 2 tablespoonfuls for the bigger cookies)

Bake one baking sheet at a time for 11 to 13 minutes or until cookies are light brown around edges.

Do not overbake.

Cool 2 minutes on baking sheet.

Remove cookies to foil to cool completely.

Helpful Hint: Avoid using natural peanut butter as it may produce less desirable results.

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