With your waistline, Cosmo, I doubt 7 dozen cookies is enough.
From: Creative Cooking DessertsPublished by Ottenheimer Publishers, Inc. 1992Compiled and edited by: Marian Hoffman.Designed by: Ruth Ann Thompson
Chocolate Banana Cookies 1 cup semisweet chocolate chips2/3 cup shortening (lard, or vegetable)1 cup sugar2 eggs2 1/2 cups sifted flour2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda1 cup mashed ripe bananas 1.Preheat oven to 400 degrees2.Melt chocolate in top of double boiler over hot water. Remove from heat3.Cream shortening and sugar together in bowl until light and fluffy. Add eggs one at a time; beat well after each addition,4.Sift flour, baking powder, salt, and soda together into separate bowl. Add flour mixture, cooled chocolate, and bananas to creamed mixture; blend well.5.Drop by teaspoons onto greased cookie sheet. Bake for 12 minutes. Note from me. With that much heat, sugar and shortening, and the small size, I’d keep a close eye on them from the 7 minute mark. They’ll go from done to burnt in an instant.