Banana Split Sundae Cookies
Submitted by penny
Giant banana oat cookies studded with chocolate chips, served sundae-style with a scoop of ice cream on top. Soft, chewy, and big enough to use as a dessert plate.
YIELD
24 cookiesPREP
15 minCOOK
15 minREADY
30 minThese are not dainty cookies. Scooped by the quarter-cup and spread wide on the baking sheet, each one bakes up into a soft, chewy platform built to hold a scoop of ice cream and a drizzle of your favorite topping.
Mashed bananas and brown sugar keep the crumb moist and tender, while oats and chocolate chips add texture in every bite. They’re half cookie, half dessert bowl, and entirely the point.
Chef Tips
- Space the dough at least 3 inches apart on the sheet since these spread out considerably.
- Cool cookies completely before topping with ice cream, or they’ll melt it on contact.
- Use quick oats for a softer texture or old-fashioned for more chew and structure.
Ingredients
Directions
Heat oven to 350℉ (180℃). Beat together margarine and sugar until creamy. Add banana, eggs and vanilla; beat well. Add combined oats, flour, baking soda and salt; mix well. Stir in chocolate pieces; mix well. Drop by ¼ cupfuls onto ungreased cookie sheet about 3 inches apart. Spread dough to 3½ inch diameter.
Bake 14 to 16 minutes or until edges are light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. To serve, top each cookie with a scoop of ice cream and ice cream topping.
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