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    You are in: Home / Recipes / Banana Nut Butterscotch Drop Cookies Recipe
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    Banana Nut Butterscotch Drop Cookies

    Banana Nut Butterscotch Drop Cookies. Photo by ILuvRecipes

    1/1 Photo of Banana Nut Butterscotch Drop Cookies

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    L DJ's Note:

    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

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    Units: US | Metric


    1. 1
      Mix dry ingredients together set aside.
    2. 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. 3
      Drop onto lightly greased baking sheet, bake at 375°F 10-12 minutes.

    Ratings & Reviews:

    • on August 02, 2002


      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)

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    • on April 10, 2011


      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.

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    • on December 20, 2006


      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.

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    Read All Reviews (4)


    Nutritional Facts for Banana Nut Butterscotch Drop Cookies

    Serving Size: 1 (1258 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1272.3
    Calories from Fat 541
    Total Fat 60.2 g
    Saturated Fat 35.5 g
    Cholesterol 154.0 mg
    Sodium 771.7 mg
    Total Carbohydrate 170.3 g
    Dietary Fiber 6.6 g
    Sugars 107.8 g
    Protein 16.6 g

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