Sunday, January 18, 2009
Wondering How to Use Up Those Ripe Bananas? Make Banana Cookies.
OK, no post-Kenysian economics today. I have come to terms with the fact that I'll have to take out a second mortgage on the condo to pay for maple syrup. But some things in life are worth it; and maple syrup is one of them.
So today, it's all about the bananas. And cookies. Banana cookies, that is. Yes, there really is such a thing. Though there are scores of banana cookie recipes online I decided to concoct my own. Maybe it's beginner's luck, but these banana cookies were really good.
Truthfully, I think "cookie," isn't quite the right word to describe these sweets. With their enticing, spicy aroma, and soft, cakey texture, they're more like mini banana cakes or even banana muffin tops. That doesn't, however, make them any less comforting or delicious.
Enjoy them with your morning cup 'a joe or with a late afternoon tea. Apparently they're a great midnight snack with a glass of milk, as I learned by the trail of crumbs that led from the cookie jar to the adjacent counter early one morning. When I asked Jeff if he had eaten a banana cookie during the night, his eyes bugged a bit, and he said, "A cookie? Noooo." Let's just say it's a good thing he doesn't like to play poker.
Comforting Banana, Oatmeal, and Raisin Cookies
Whether you enjoy them on their own, with a mug of hot coffee, or with a glass of cold milk, these cakey, spiced bananas cookies will make you feel all warm inside.
Makes 26 cookies
Print recipe only here.
1 stick (1/2 cup) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup mashed very ripe bananas (about 2 large)
2 1/4 cups all-purpose flour*
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup lightly toasted old-fashioned oats
1/2 cup lightly toasted pecans, finely chopped
1/2 cup dark raisins
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, beat butter and sugar; beat in the egg, vanilla, and bananas. In a small bowl, mix flour, baking soda, salt, cinnamon, cloves, and nutmeg; add to the banana mixture and beat until just combined. Stir in the oats, pecans, and raisins.
Drop 2 tablespoons of cookie dough 2 inches apart (as they will spread) on the parchment-lined baking sheets.
Bake cookies for 13-15 minutes, or until firm and golden brown. Transfer to a rack and cool for 15 minutes.
To store cookies, layer between pieces of waxed paper (to prevent sticking) and place in an air-tight container for up to several days.
*If desired, you can substitute half of the all-purpose flour with whole wheat flour; I have tried and enjoyed both.
You might also like:
Pumpkin Spice Cookies with Cranberries, Raisins, and Pecans
Reese's Peanut Butter Cup and Chocolate Chunk Cookies
Chocolate Dipped Almond Biscotti
Other delicious banana cookies you might like:
Alanna's Banana Oatmeal Cookies
Garrett's Banana Cookies at Elise's Simply Recipes
Karina's Gluten Free Banana Cookies
Mandy's Banana Chocolate Cookies
Tarah's Banana Oatmeal Cookies
This is the second banana recipe in a 4-part series. First there were:
Mini Banana Bundt Cakes with Sticky Maple Syrup Glaze
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