Banana Jumbo Cookies Recipes

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JUMBO BANANA COOKIES



Jumbo Banana Cookies image

Large, soft cookies everyone will love! Don't omit the frosting.

Provided by Bernie

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Yield 18

Number Of Ingredients 16

½ cup shortening
½ cup butter, softened
1 cup white sugar
2 eggs
1 cup mashed bananas
½ cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
3 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup chopped walnuts
2 ½ cups confectioners' sugar
2 tablespoons butter, softened
¼ cup evaporated milk
¼ teaspoon vanilla extract

Steps:

  • Mix together shortening, 1/2 cup butter, white sugar, eggs, bananas, vanilla, 1/2 cup evaporated milk and vinegar till light and creamy.
  • In a separate bowl mix together flour, baking soda, and salt. Add to other mixture. Add nuts.
  • Chill one hour in refrigerator.
  • Drop by teaspoonful on greased cookie sheet about two inches apart. Bake at 375 degrees F (190 degrees C) for about 15 minutes. Let cool then frost them.
  • To Make Frosting: Mix 2 1/2 cups confectioners' sugar with 2 tablespoons soft butter or margarine, 1/4 cup evaporated milk, and 1/4 tsp vanilla. Beat until soft. Spread on tops of cooled cookies.

Nutrition Facts : Calories 367.1 calories, Carbohydrate 48.5 g, Cholesterol 40.7 mg, Fat 17.9 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 6.6 g, Sodium 234.7 mg, Sugar 30.3 g

BANANA JUMBO COOKIES



Banana Jumbo Cookies image

This is a cookie that my family has been making for a long time. It is incredibly moist and chewy cookie. We sometimes top it with a frosting but it tastes just as great alone.

Provided by KeystoneGal06

Categories     Drop Cookies

Time 20m

Yield 3 dozen, 18 serving(s)

Number Of Ingredients 9

1 cup shortening
1 cup sugar
2 eggs
1 cup mashed ripe banana
1/2 cup buttermilk
1 teaspoon vanilla extract
3 cups flour
1 1/2 teaspoons baking soda
1 cup chopped nuts (optional)

Steps:

  • Preheat oven to 375 degrees.
  • Mix shortening, sugar,and eggs well.
  • Stir in bananas, buttermilk, and vanilla extract.
  • Blend flour and baking soda. Stir into other ingredients.
  • Blend in nuts.(Optional).
  • Chill 1 hour. The dough will still be slightly sticky even after chilling.
  • For jumbo cookies, drop rounded tablespoonfuls onto lightly greased baking sheet. For smaller cookies use a teaspoon.
  • Bake at 375 for about 7-10 minutes or until light golden brown.
  • Leave unfrosted or frost with favorite flavored frosting.

Nutrition Facts : Calories 238.4, Fat 12.2, SaturatedFat 3.1, Cholesterol 23.8, Sodium 120.3, Carbohydrate 29.3, Fiber 0.8, Sugar 12.6, Protein 3.2

JUMBO BREAKFAST COOKIES



Jumbo Breakfast Cookies image

Jumbo breakfast cookies are perfect for grabbing on the way out the door. Feel free to substitute chocolate chips or dried cranberries for the raisins or any combination of the three for a little different twist.

Provided by J. Diamond

Categories     100+ Breakfast and Brunch Recipes

Time 22m

Yield 24

Number Of Ingredients 12

2 cups white sugar
1 cup peanut butter
1 cup butter or margarine
½ cup water
2 tablespoons vanilla extract
2 eggs
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups rolled oats
1 ½ cups raisins
6 cups toasted oat cereal rings (such as Cheerios®)

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, then carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
  • Bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature. I like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 35.8 mg, Fat 14.4 g, Fiber 2.6 g, Protein 6.3 g, SaturatedFat 6.3 g, Sodium 262.3 mg, Sugar 24.3 g

GRANDMA'S BANANA COOKIES



Grandma's Banana Cookies image

These cookies were voted an all-time favorite in our family. They can be made any time of the year-bring them to parties, keep them for your family, save one for yourself, save 10 for yourself, whatever you want! I promise everyone will love this delicious balance of sweet but not too sweet. Eat hot, eat cold, eat these whenever. They can be stored in the freezer or in a container.

Provided by mmich

Time 1h5m

Yield 40

Number Of Ingredients 15

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup mashed ripe banana
½ cup sour cream
1 teaspoon vanilla extract
1 cup margarine
1 cup white sugar
2 large eggs
1 teaspoon baking soda
1 cup chopped walnuts
½ cup unsalted butter
1 cup brown sugar
¼ cup milk, or more as needed
2 ½ cups powdered sugar, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
  • Combine flour, baking powder, and salt in a large bowl. Stir mashed banana, sour cream, and vanilla together in another bowl.
  • Cream margarine and sugar in a large bowl with an electric mixer. Beat in eggs. Mix in banana-sour cream mixture until incorporated. Add dry ingredients until well combined. Stir in nuts.
  • Drop small spoonfuls of batter onto the prepared cookie sheet; cookies do not expand much in the oven.
  • Bake in the preheated oven, checking occasionally, until bottoms are light golden brown and cookies are set but still a tad soft, 10 to 12 minutes. Remove cookies to a rack to cool.
  • While the cookies are cooling, prepare frosting: Melt butter in a saucepan over medium-low heat. Stir in brown sugar and reduce heat to low. Stir and bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from heat.
  • Stir in 1/4 cup milk and bring to a boil again. Remove from heat and let cool, 10 to 15 minutes.
  • Gradually stir in powdered sugar until frosting is desired consistency. If frosting hardens while working, stir in a little bit of milk.
  • Spread frosting on cooled cookies.

Nutrition Facts : Calories 192.6 calories, Carbohydrate 29.4 g, Cholesterol 16.8 mg, Fat 7.8 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 165 mg

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