After making them exactly like the recipe card vs. making them yesterday morning, I definitely love our newest version. I switched out the 1/2 cup of raisins for cranberries, threw in a handful of chocolate chips and a 1/3 cup finely chopped pecans. This recipe is a great way to use all those bananas you put in the freezer that were on the verge of going bad. Also, the first batch needs a full 20 minutes (in my oven at least) and the next batch is a little quicker. I use my pampered chef cookie stone so I don't need to grease it and it keeps an even temperature among the cookies. I tend to burn the bottom of cookies with my regular cookie sheets.
and then we devour!