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Makes:
about 36 cookiesFreezes:
excellentPreparation Time:
15 minutesBaking Time:
15 minutes
Ingredients :
¾ cup175 mLCarnation® Fat Free Evaporated Milk
2 tbsp30 mLvinegar
1 cup250 mLripe mashed bananas (2-3 medium)
1banana, sliced (¼” /5 mm) and quartered (about ⅔ cup/150 mL)
1 tsp5 mLbaking soda
1egg
¾ cup175 mLpacked brown sugar
¼ cup50 mLCrisco® Canola or Vegetable Oil
1 tsp5 mLvanilla extract
2½ cups625 mLRobin Hood® Original All Purpose Flour
1 tsp5 mLbaking powder
⅓ cup75 mLsemi-sweet chocolate chips
36banana chips (optional)
Directions :
1 : Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
2 : Combine evaporated milk and vinegar in a medium bowl. Stir well. Mixture will thicken.
3 : Add mashed bananas, sliced bananas and baking soda to the evaporated milk mixture.
4 : Whisk egg, brown sugar, oil and vanilla in a separate large bowl. Stir in flour and baking powder. Add banana mixture and stir until mixture is well combined. Add chocolate chips.
5 : Drop 2 tbsp (30 mL) dough on prepared baking sheets, about 2” (5 cm) apart. Place a banana chip on top of each cookie (if using).
6 : Bake in preheated oven, 13 to 15 minutes until the edges are lightly golden. Cool cookies on baking sheets for 5 minutes. Transfer cookies to cooling rack. Store cookies loosely covered or in the freezer.
Tip(s)
If cookies become too soft, place them in a 350°F (180°C) oven for 2 to 3 minutes.
Add some crunch to your cookies with the addition of ⅓ cup (75 mL) chopped pecans or walnuts.
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