Welcome June! The utter madness of May is over! Phew! I don’t know about you, but for me, May usually means lots of school activities. This year, there were extra concerts and other school related fun that kept me and mine very busy. Hence, no new recipes. So sorry. I hope I can make it up to you with a cookie recipe that has been a hit in my house. Everyone loved it so much that the first batch of cookies I made last weekend was gone within a minute or two of coming out of the oven!
Banana Chocolate Chip Cookies (48 cookies)
1 stick of butter or what you use for butter
3/4 cup each brown sugar and white sugar
2-3 bananas – the riper the better
1 tsp vanilla
1 tsp cinnamon
1/4 – 1/2 tsp all spice
2 1/2 cups flour – I used half white and half wheat
1 tsp baking soda
1/2 tsp salt
1 cup or more chocolate chips
1. Combine butter, sugar and eggs and beat on medium until nice and fluffy.
2. Add the banana and mix until incorporated
3. Add the vanilla, cinnamon and all spice, then the flour, baking soda, and salt. Beat until combined.
4. Add chocolate chips on low so they don’t get pulverized.
5. Drop by teaspoon on a cookie sheet covered with parchment paper.
6. Bake at 375 for 12-14 minutes.
The cookies will be cake-like. Did you notice that they only called for one stick of butter, as opposed to the one cup or two sticks that most chocolate chip cookie recipes request? I only had one stick of butter and I had some very ripe bananas. I also had a very poor supply of after school snacks. I was a little concerned that the cookies wouldn’t last since so many were devoured so quickly the day I made them. But we somehow managed to get six after school snacks from them. Three days for each boy.
If you wanted to, you could cut back on the sugar, add some oats in place of a cup of flour and also include some nuts and you would have a mighty fine breakfast cookie. The perfect thing for that pre-teen or teen on the go!