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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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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Directions:

    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

      45

      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)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 10, 2011

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 20, 2006

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    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
    42%
    Total Fat 60.2 g
    92%
    Saturated Fat 35.5 g
    177%
    Cholesterol 154.0 mg
    51%
    Sodium 771.7 mg
    32%
    Total Carbohydrate 170.3 g
    56%
    Dietary Fiber 6.6 g
    26%
    Sugars 107.8 g
    431%
    Protein 16.6 g
    33%

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