Tag: cookie

Banana Nut Cookies

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Adapted from a Food.com recipe with only minor changes. This makes a softer, more cake like cookie that truly tastes like banana nut bread. Give it a try.

Rating A nice cookie and a great use of over ripe bananas

Notes: The original recipe had cinnamon, nutmeg and cloves. It was a little heavy in the last two and I suggested a range in the recipe for both. I will stay with the low end of the ranges.

A couple of ripe bananas and things you have. Let the butter and egg rest and come to room temperature before starting. Preheat oven to 350 conventional not convection.

In a mixing bowl add 1 stick (1/2 cup) unsalted butter at room temperature and 1 cup sugar. Cream together at high speed for a few minutes with a hand or stand mixer until becoming fluffy. Add one room temperature egg and whip a few for minutes.

Mash 2 large bananas to make about 1 cup of “banana mush” and mix 1 tsp of baking soda and let set for a few minutes.

Mix the banana into the butter. Mix well. Add 2 cups flour, 1 pinch of salt, and 1/2 tsp each of cinnamon, nutmeg, and cloves. As I said in the discussion, I would cut back the nutmeg and cloves to 1/4 tsp. Mix in 1 cup of chopped nuts or chocolate chips.

Prep 2 baking trays with parchment paper. I like a larger cookie so I used an ice cream scoop that make a larger cookie.

Cook until edges are turning a bit darker brown. These large cookies took 15 minutes. A smaller cookie might take as little as 12 minutes.

Allow to rest on the tray for 5 minutes after coming out of the oven before moving to cooling rack.

The prefect cookie ‘n milk cookie. A mouth-watering combination of banana and crunchy walnuts. It’s banana bread comes to cookies.

Ingredients

1/2 cup unsalted butter
1 cup sugar
2 ripe bananas
1 tsp baking soda
a pinch of salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 cup chopped nuts or chocolate chips

Instructions

Allow 1 stick (1/2 cup) of unsalted butter and 1 egg to rest to room temperature.
In a mixing bowl add 1 stick (1/2 cup) unsalted butter at room temperature and 1 cup sugar. Cream together at high speed for a few minutes with a hand or stand mixer until becoming fluffy. Add one room temperature egg and whip a few for minutes.
Mash 2 large bananas to make about 1 cup of “banana mush” and mix 1 tsp of baking soda and let set for a few minutes.
Mix the banana into the butter. Mix well. Add 2 cups flour, 1 pinch of salt, and 1/2 tsp each of cinnamon, nutmeg, and cloves. As I said in the discussion, I would cut back the nutmeg and cloves to 1/4 tsp.
Add 1 cup chopped nuts or chocolate chips and mix.
Prep 2 baking trays with parchment paper. I like a larger cookie so I used an ice cream scoop that make a larger cookie.
Cook until edges are turning a bit darker brown. These large cookies took 15 minutes. A smaller cookie might take as little as 12 minutes. Allow to rest on the tray for 5 minutes after coming out of the oven before moving to cooling rack.

2.2

http://www.101cookingfortwo.com/banana-nut-cookies/

From DrDan at 101 Cooking For Two

Updated

December 13 2013

Cookies and Cream Peanut Butter

A little free time is a mixed blessing. The other day I was without a car and without my laptop for a good part of the day. That kind of double whammy doesn’t happen very often, and when it does, I get a little stir crazy. I could have done so many things with the time, like tackle the year-old ironing pile, clear off my desk, read a good book… instead I did this.

But don’t worry, this won’t take a lot of your time. If you’ve got 10 minutes and a food processor, you’re in for a treat. 2 sleeves of cookies, and 2 cups of peanuts makes a new player in the cookie butter game. Technically I guess it’s a hybrid, part cookie butter, part nut butter. Whatever, it’s good.

It’s a lot of fun to watch the different stages this goes through. The cookies make a racket clanking around the food processor at first, then it sounds like coarse sand, then it turns into a giant ball that finally breaks down into a smooth deep blackish brown butter. Then the nuts go in and it starts over again.

The cookie butter will be quite liquid just after it’s made but it will firm up as it sits. Use it for spreading, dunking, spoon it over ice cream, take it wherever your imagination leads you.

Cookies and Cream Peanut Butter
26 Oreo cookies (2 rows from the 14 oz package)
2 cups roasted peanuts (I used salted)

Put the cookies in the bowl of a processor and process until completely smooth. You’ll need a full sized machine for this job, the small bowl won’t fit all the cookies and nuts. In my machine this took a full 5 minutes. Pulse the machine and scrape down the sides if necessary. It will be dry and grainy for the first couple of minutes, then it will become a giant ball of stiff dough. Keep it going until the dough breaks down, and starts to loosen up. Eventually you will get a smooth buttery texture. When in doubt, keep processing. 5 minutes should be enough.
Add in the peanuts, and repeat the process for another 5 minutes. The butter is done when you have a sooth, creamy thick consistency. When in doubt, keep processing.
Pour the cookie/nut butter into a jar with a tight fitting lid and store at room temperature.

You know what they say about idle hands…

Have a fun weekend!

One year ago today—

White Chocolate Chip Pecan Cookies

Lazy Valentine Cookie Bars — The Skinny Fork by Gordon Ramsay

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We all reserve the right to be a little lazy every so often, and with a quick trip planned for the weekend (followed by two weeks of self-quarantine) I’m feeling the laze take over. Either way, my daughter asked for some more cookies after all the GIANT Valentine Cookies from last week disappeared. Gee… I wonder how that happened…

Being as I was out of special Valentine sprinkles, and again… I’m being lazy, I thought I’d try my hand at a ‘lazy cookie bar’ recipe that was passed off to me. I did make one small change to lower the calorie count just slightly, but other than that it’s pretty much the same-same.

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