White Chip Strawberry Banana Cookies

Dear friend, did you know that a basic store-bought cake mix can be used to make cookies? Perhaps you did, yes? I remember when I first made the discovery - I *think* it was my grandmother that shared the tip with me many years ago, even before the interwebs were born. When such lovely and helpful bits of homemaking information were more often passed along via newspaper clippings and pages torn from magazines. {smile}

Through the years, I do believe I have made cookies with every flavor of boxed cake mix that our grocery store sells. My children are especially fond of strawberry cookies. So lately, I have been experimenting and tweaking the usual method of cake mix cookie baking to come up with a white chip strawberry banana cookie that earns the approval of my tribe.

And after a few tries (all of which were pretty tasty, my encouraging crew insists) I have settled on a recipe that is yielding consistently yummy strawberry banana-y results. . . and I would love to share it with you!

White Chip Strawberry Banana Cookies


15.25 oz box of strawberry cake mix
1 cup unbleached all-purpose flour
2 eggs
1/2 cup canola oil
1 medium size ripe banana - peeled and mashed
1/2 cup white baking chips


Preheat oven to 350 degrees (F). Lightly mist a baking sheet or two with cooking spray. Set aside.

Break eggs into a medium size mixing bowl. Add the cooking oil and mashed banana. Mix well, either using a wooden spoon or with a mixer. Add the cake mix and the unbleached all-purpose flour. Mix well to combine all ingredients. Stir in the white baking chips.

Place heaping-tablespoon sized mounds of batter about an inch apart on prepared baking sheets. Bake in preheated 350 degree (F) oven for 8 to 10 minutes, or until cookies are set on top and lightly browned around the edges.

When the cookies are done, carefully remove the baking sheets from the oven and let the cookies rest on the baking sheets for a minute before transferring them to a wire rack to cool completely.

Recipe makes about 34 cookies. Store cooled cookies in a covered container.

Those cookies on those baking sheets that I made this morning? Gone! Not even a crumb or a stray chip remains. Yes, we think these are very delicious. I do hope you like them, too.


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