Butterscotch Banana Drops Recipe

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Most folks are surprised to learn that banana is the secret ingredient in these soft cookies. My grandmother shared the recipe with me some 30 years ago, and I've relied on it ever since.
TOTAL TIME: Prep: 15 min. Bake: 15 min./batch
MAKES:66 servings
TOTAL TIME: Prep: 15 min. Bake: 15 min./batch
MAKES: 66 servings

Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1-1/2 cups quick-cooking oats
  • 1-1/2 cups chopped pecans
  • 1 cup butterscotch chips
  • 1 cup chopped dates

Nutritional Facts

1 serving (2 each) equals 97 calories, 5 g fat (2 g saturated fat), 9 mg cholesterol, 52 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, salt, baking soda and nutmeg; gradually add to the creamed mixture and mix well. Beat in bananas. Stir in the oats, pecans, butterscotch chips and dates.
  2. Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool. Yield: 11 dozen.
Originally published as Butterscotch Banana Drops in Best of Country Cookies 1999, p107

Nutritional Facts

1 serving (2 each) equals 97 calories, 5 g fat (2 g saturated fat), 9 mg cholesterol, 52 mg sodium, 12 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Butterscotch Banana Drops

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 5, 2010

"what a great cookie. It has lots of flavor with the bannans, pecans, dates, oatmeal, It is like you have layers of flavor."

MY REVIEW
Reviewed Nov. 3, 2009

"I'll make these cookies again. I substituted butterscotch chips for the dates and they were delicious."

MY REVIEW
Reviewed Oct. 24, 2009

"Very tasty!!! I used old-fashioned rolled oats instead of quick-cooking oats, and they were still great! This is a moist cookie with a lot of flavor."

MY REVIEW
Reviewed Aug. 22, 2009

"I love this recipe but there is no way I'd ever get 11 doz. unless I drop them from a baby spoon. Is there instructions for high altitude?"

MY REVIEW
Reviewed Aug. 6, 2008

"Excellent cookie and works well with a sugar substitute, also."

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