These are my 110% go-to recipes. I know this because a few weeks ago, Scott told me we were going to someone's house for dinner. I asked what I could take, but wasn't going to listen to his answer because I had what I had in the house. There would be no one hour round trips to the store. I made these chocolate chip cookies. I know that they were delicious because the first person who tried them said How do you get them like this? and everyone devoured them.
My secret for cookies in 6,000 foot altitude: Omit the salt and and add 1 1/2 times the recommended baking soda. My recipe calls for 1 teaspoon, so I do 1 1/2 teaspoons and take out the salt, because baking soda is salty (yes, this is a mistake I learned from).
Moving onto banana bread, I've had plenty of bread flops since we moved to a high altitude location. I've discovered that the solution for me is to use the "convection" setting on my oven. "Convention" flops bread. But if you use Bisquick for my banana bread recipe and live in high altitude, I would try adding a couple extra tablespoons of the Bisquick. Also, I bake my "bread" in an 8x8 pan. Less cooking time and less chance of it sinking in the middle. Also, my Pyrex pan that I use has a lid and WHY DO LOAF PANS NOT COME WITH LIDS? I appreciate that I can store it all week without crumbs going everywhere or the bread drying out.
I made a pan of this recipe last week and Scott proclaimed it the best banana bread ever, which is a compliment because I make a lot of banana bread. It was definitely good. I like peanut butter on it.
Just in case you're looking to do a little weekend baking! These are my favorite things to make.