Food Fridays: Chocolate Chunk Banana Bread Cookies
TGIF, readers! If the title of this post didn't make your mouth salivate, then I'm sure the delicious ingredients will do the trick. I decided to write about this recipe that I came across online for a couple reasons: 1) you can use it as a dessert for a home-cooked dinner, 2) I'm sure you'll be stuffing your face with these at some point in the night, and 3) how could I read over the name of the recipe and not want to tell you all about it?
Now that I've convinced you as to why you should invest a part of your Friday night to baking these cookies, let's get cracking on the recipe.
yield: 4-6 dozen, depending upon size.
2 1/2 cups White Lily® All Purpose Flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 1 cup firmly packed brown sugar 1 cup mashed ripe banana (about 2-3) 2 large eggs 1 teaspoon vanilla extract 2 cups quick or old-fashioned rolled oats 1 cup chopped walnuts or pecans (optional) 2 cups semi-sweet chocolate chunks
Step 1: Preheat oven to 375 degrees (F)
Step 2: Stir flour, baking powder, baking soda, and salt all together in a bowl.
Step 3: In a different bowl, add butter and make sure you get it to the point where it is light and fluffy. Begin to add the brown sugar little by little and continue to mix together for 2 minutes. Finally, add the banana, eggs, and vanilla and mix all together.
Step 4: Add the previous mixture from the first bowl to the new bowl.
Step 5: Stir oats, nuts (optional) and chocolate chunks! YUM
You're now ready to start portioning the mix onto a baking sheet--you can line baking sheet with parchment paper or silicone baking mats.
Bake 8-10 minutes, or until they develop a light brown color. Then, let cool for about a minute. Finally, STUFF YOUR FACE & ENJOY!
How could you resist such a simple and delicious recipe? You may want to double the serving size because these are definitely going to disappear quickly.
Hope everyone has a happy Friday! Let's us know if you have any crazy concoctions you would like to share with our Trim readers. xo