I was recently in a theatrical production and rehearsals were scheduled for every night. The music director brought these delicious cookies every rehearsal until opening weekend. They were wildly popular an entire batch would be gone within minutes.
Then she had to go out of town and she graciously shared this recipe with me, and I got the chance to make them myself and bring a batch to my cast during opening weekend. These banana cookies are moist and cake-like, with the added texture of oats, coconut, and (if eaten warm) gooey chocolate chips.
The recipe is pretty straightforward and you can play around with it so you can fine tune these cookies to your liking.
Susie Cookies (thanks to Sue Bardsley)
1 cup softened butter or margarine
¾ cup brown sugar
2 eggs
1 tsp. Vanilla
1 tsp. Soda
3 medium or 2 large very ripe bananas, mashed with a fork
1 (1 ½) cup chocolate chips
~¾ cup coconut (I use unsweetened coconut)
nuts, if desired
1 to 1 ½ cups quick cook oatmeal
1. Preheat oven to 350. Line a sheet pan with parchment paper.
2. Beat well the butter
3. Add the flour.
4. Stir in the chocolate chips, coconut, and nuts, if using. Then mix in the oatmeal. (The original recipe says: "I usually don’t measure, I add enough oatmeal so that when I pick up a spoonful of oatmeal and turn over the spoon, the dough doesn’t fall off!")
5. Drop the dough by the tablespoonful on the sheet pan. These cookies didn't spread much, but I would keep them an inch and a half apart.
Bake for 10 - 12 minutes, until barely brown.
In my case, the dough had a tendency to crawl up the beaters, so keep an eye on it.
Makes about 3 dozen cookies.
