Yesterday morning my middle son looked up at me and sweetly said we should make banana bread since we have super ripe bananas. That’s my boy. I like the way he thinks. But rather than go for our usual favorite, banana chocoolate chip bread, I decided it would be fun to make cookies instead. My oldest had spent the night at his grandparents, and I thought it would be more to bake something that took a bit more time with my two and six year old.
These cookies are so very soft and like cake. My family couldn’t get enough of them. In fact, we have less than half of them left, thanks to my husband.
1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar
3 medium bananas, mashed (about 1 1/4 cup)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup semi-sweet or milk chocolate chips
Preheat oven to 350 degrees Fahrenheit.
Cream shortening. Add white and brown sugar and egg. Beat well. Add banana and mix until well combined.
In separate bowl, sift flour, baking powder, baking soda, salt, and cinnamon. Add to sugar mixture and beat until well combined.
Stir chocolate chips.
Drop dough by rounded tablespoonfuls, 2 inches apart onto parchment paper or silicone baking sheet lined cookies sheets. (May substitute greased cooking sheet.)
Bake for 12 to 14 minutes or until lightly golden brown.
Let sit for one minute. Remove to wire racks to cool completely.
Makes 4 dozen cookies.