Whew! That was a long name for a cookie, but I have a good reason: Our group baked one! Well, actually two batches of BCCOC! It’s not perfect, and that’s a fact that I have already accepted three hours ago.. but everyone who had the chance to taste it said it was delicious…SCORE ONE FOR ME!! But in my opinion, only the chocolate chip and cinnamon made it taste a little better. If you want to know how to make BCCOC, just follow the recipe below:
Banana Chocolate Chip Cookies
1 1/2 cup flour
1 cup sugar
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 teaspoon vanilla
3/4 cup shortening
1 well beaten egg
1 cup (2-3) ripe bananas, well mashed
1 3/4 cups quick cooking rolled oats
1 package Chocolate Chips (large or small per your preference)
Preheat oven to 350 degrees.
1)Cream the egg, sugar and shortening and vanilla and bananas,
until light and fluffy.
2)Stir in the baking soda, salt, nutmeg, and cinnamon until well blended.
3)Next add the flour, followed by the oats and chocolate chips.
4)Drop by spoonfuls onto lightly greased (spray coatings work well)
cookie sheet. These can be either small teaspoon size, or large serving
spoon size. Just watch your cooking time on the first batch to
determine the exact time needed.
5)Normal baking time is 10 minutes depending on the size.
They should be moist and chewy. ENJOY !