Sunday, February 21, 2016

Ripe bananas? How about cookies?

Do you ever have bananas that look like these, and wonder what to do with them besides making quick breads or smoothies? Well, look no further. I have found a yummy cookie recipe that uses ripe bananas - the riper the better -  and it's a keeper. 

These cookies are bursting with banana flavor and loaded with chocolate chips and pecans. You can leave out the nuts if you wish, but I just happen to love nuts, especially pecans. I always use Ghirardelli chocolate chips. They are my favorite and always make everything taste better!

These cookies have more of a soft "cakey" texture, rather than crisp and chewy. 

Banana Chocolate Chip Cookies

2 1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar
2/3 cup butter, softened
2 eggs
1 tsp. pure vanilla extract
1 cup mashed ripe bananas (about 2)
2 cups chocolate chips
1 cup chopped nuts (optional)

Preheat oven to 400 degrees. Line baking sheets with parchment. Sift together flour, baking powder, baking soda, and salt, and set aside.

Cream butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips and nuts. Drop by spoonfuls onto prepared baking sheets. 

Bake for approx. 10 minutes, or until puffy and golden brown on the bottom. 

Sit down with your cookies and a glass of milk... enjoy! 

(P.S. How the heck am I supposed to lose weight?)