I watch after holidays for seasonal baking items to buy marked down. That is when I get my chocolate chips and other baking chips. I then use them through the year for cookies and other baking recipes. They will keep for a year nicely. Last fall I bought a few bags of cinnamon chips on sale for 75% off. That is why I bought several bags.
A banana drop cookie turns out to be a great cookie with cinnamon chips. The cookie is soft and chewy with a surprise of a cinnamon.
Banana Drop Cookies with Cinnamon Chips
- 1/2 cup butter (1 stick)
- 1/2 cup shortening
- 1 cup brown sugar packed
- 1 teaspoon ground ginger
- 2 eggs
- 1 cup mashed ripe bananas
- 3 cups flour sifted
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup milk
- 1 cup cinnamon chips
Preheat oven 375 degrees. Prepare cookie sheets with parchment paper or vegetable spray.
Cream butter, shortening, and sugar together in a large bowl using mixer. Add ground ginger now because it releases it flavor when in fat. Add eggs one at a time beating after each one. Add mashed bananas and blend completely. Sift flour with salt and baking powder. Slowly add half of flour then milk following with the rest of flour. Mix for one minute. Stir in chips by hand.
Drop by tablespoonfuls on prepared cookie sheets. Bake at 375 degrees for 12 minutes or until the cookies are brown around the edges. Cool.