Banana Nut Butterscotch Drop Cookies

Total Time
22mins
Prep 10 mins
Cook 12 mins

These are yummy and quick to make. I buy bananas while on sale, let them ripen, then freeze them in their own skins. when I am ready to use them I just thaw and pop them right out of their skins

Ingredients Nutrition

Directions

  1. Mix dry ingredients together set aside.
  2. Cream sugar and butter, add eggs mixing in well, stir in bananas and flavoring, add dry ingredients and oatmeal fold in nuts and chips (The dough may seem a little sticky and you may be tempted to add more flour, but first try baking off a few. Found that adding more flour made them dry after baking, the oatmeal seems to swell some during the baking process).
  3. Drop onto lightly greased baking sheet, bake at 375°F 10-12 minutes.
Most Helpful

4 5

These cookies were delicious...nice and moist...texture resembled banana cake and the butterscotch chips added the sweetness. I agree that the mixture did look wet, but just leave it and drop them on the cookie sheet...they turned out great!!! Thanks for sharing. Anita (Ontario)

5 5

Delicious cookies! I followed the recipe as posted, but left out the banana flavoring (didn't miss it). I agree that the entire 11 oz bag of butterscotch chips makes for a very butterscotch chip-dense cookie, but if you love butterscotch, this is just fine! The cookie is very cake-like and moist. Didn't refrigerate the dough (which was very wet) before I dropped the cookies, but I didn't find it hard to work with. Baked for 12 to 13 minutes. Good use for ripe bananas! Thanks for a great, easy recipe.

5 5

A great use for ripe bananas. After reading in the directions that the dough could be sticky, I allowed for that by putting the dough in the refrigerator for about 1 hour to cool completely. For the spices, I used my Baking Spice Blend Mix. The nuts were pecans and for the 1 bag of butterscotch chips, I used a 6 oz bag. A mixture of Splenda and sugar worked very well in this recipe.