Banana Rainbow Chip Cookies Recipes

RAINBOW CHIP CAKE BATTER GOOEY BUTTER COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Sprinkle tops of cookies with sprinkles.
• Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container at room temperature.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
• Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
• Bake in preheated oven for 12 to 15 minutes.

BANANA CHIP COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, honey and banana. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in chocolate chips. , Drop by heaping teaspoonfuls 2 in. apart onto lightly greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

BANANA EVERYTHING COOKIES

Steps:

• Preheat oven to 350 degrees. Lightly spray two baking sheets with oil. In a mixing bowl, mash banana well. Add oil, sugar and vanilla, and mix with a strong fork. Add flour, baking soda, salt and cinnamon, and mix until just moistened.
• Add oatmeal, walnuts and chocolate chips. Using your hands or a sturdy spoon, mix well, making sure oats are well moistened. (If dough is very slippery, add one or two extra tablespoons flour.)
• Using clean, wet hands, re-wetting as needed, roll dough into balls slightly smaller than a golf ball, about 1 1/3 inches in diameter. Flatten slightly and place 2 inches apart on a baking sheet. Bake until lightly browned, 10 to 12 minutes. Remove from heat and allow to cool for 2 minutes, then transfer to a rack to cool completely. Store in an airtight container.

BANANA CHOCOLATE CHIP COOKIES

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.

BANANA COOKIES

Steps:

• Heat the oven to 190C/170C fan/gas 5 and line two baking sheets with baking parchment.
• Heat the butter in a small pan on the hob, or in a heatproof bowl in a microwave on high in 30-second bursts, until melted. Tip the butter into a mixing bowl if melted on the hob.
• Stir the sugar into the melted butter with a wooden spoon, then beat in the egg until smooth. Stir in the mashed banana. Sift the flour, bicarbonate of soda, cinnamon and a pinch of salt into the bowl and mix until it forms a soft dough. Add the raisins, chocolate chips or nuts, if using, and stir well until evenly distributed.
• Use a teaspoon to drop small scoops of the mixture onto the prepared trays, spacing them well apart as they'll spread. It should make about 24 cookies. Bake for 10-12 mins until they are light brown on the edges and feel dry to the touch.
• Leave on the tray for a couple of minutes to set, then lift onto a cooling rack to cool completely. Will keep in an airtight container for up to three days.