Butterscotch Banana Drops
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.
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
Reviews
These were easy and so tasty. I did use some of the changes made by menkens (reviewed here) also because of what I had on hand. I used Craisins, extra butterscotch chips, white baking chips, and about 1/2 C leftover pumpkin spice flavored chips. I used my small cookie scoop which is larger than 1 tsp, but slightly smaller than 1 Tbsp, and ended up with 125 cookies. It is much easier to use either parchment or silicone baking mats instead of greasing the cookie sheets. And less to wash!
Well -- made a couple of changes because of what I had on hand! Used entire bag of chips (2 cups) don't like left-over chips; substituted 1-1/2 cup craisins for nuts & dates. Self-rising flour and regular oaks... baked 12 minutes -- oh, and an overflowing cup of banana because did not want to throw away that last little bit! Used parchment paper instead of spraying cookie sheets. We really like nice & moist cookies which they were right out of the oven; so now need to see how they store! Got about 8 dozen plus a few.... thanks for the recipe! My cookie sheets are very heavy and dark so they continue cooking after removing from the oven while cooling.
These are very good but a little too sweet for me. Next time I'll leave out the butterscotch chips.
what a great cookie. It has lots of flavor with the bannans, pecans, dates, oatmeal, It is like you have layers of flavor.
I'll make these cookies again. I substituted butterscotch chips for the dates and they were delicious.
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.
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?
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Excellent cookie and works well with a sugar substitute, also.