Wednesday, May 14, 2014

Repeat after me...

"Do not bake cookies before dinner. Do not bake cookies before dinner. Do not bake cookies before dinner..."
banana nut cookies ... perfect for dessert OR breakfast ... banana bread in cookie form!
Today was one of those days.  You know those days when you're just HUNGRY all day?  Not the best day to decide to make a batch of cookies *before* dinner.  I won't tell you how many of these cookies I consumed (I lost count), or how much of the cookie dough I tested (probably illegal)...let's just say,  it wasn't a good idea.

What WAS a good idea, though, was this recipe.  Whenever anyone asks what my favorite kind of cookie is, I don't hesitate.  I always answer "chocolate chip."  But...if you were to have asked me at 7:34 this evening, I would have answered "Banana Nut Cookies."
banana nut cookies ... perfect for dessert OR breakfast ... banana bread in cookie form!

These cookies combine the best of both worlds....banana bread and cookies.  

Heck, I'm perfectly ok with you slathering them with butter.  (I'm so glad I didn't think of that as I was inhaling them earlier.)

If you're into cookies for breakfast (and if you are, I like you so much), these make the ideal candidates. 
banana nut cookies ... perfect for dessert OR breakfast ... banana bread in cookie form!
print recipe photo printrecipe.jpg
Banana Nut Cookies
{makes about 50 cookies}

2 & 1/4 cups unbleached, all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1/4 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
1/3 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla bean paste (or extract)
1 cup mashed bananas
1/2 cup chopped pecans

Preheat oven to 350.   Line 2 cookie sheets with parchment paper.

Whisk the flour, baking powder, salt, baking soda, and nutmeg together.  Set aside.

With an electric mixer, cream together the shortening and sugar.  Add in the eggs and vanilla bean paste; mix well.

Beat in half of the bananas, then half of the flour mixture.  Repeat.  Stir in the pecans.

Scoop 2 teaspoon dollops (I use a 2-teaspoon cookie scoop) onto the prepared pans.  Bake for 10 minutes or until the tops bounce back when lightly pressed.

banana nut cookies ... perfect for dessert OR breakfast ... banana bread in cookie form!
Cool on the sheets for 1-2 minutes, then remove to a cooling rack to cool completely.

{adapted from a sweet vintage cookbook, Cooking for Young Homemakers, copyright 1959}

banana nut cookies ... perfect for dessert OR breakfast ... banana bread in cookie form!
Do not make until AFTER you've eaten dinner.  The end.

12 comments:

  1. !These sound particularly wonderful, but, I have to say, I do know better than to make such a thing before dinner. I won't make any promises, however, about making them BEFORE breakfast!

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  2. LOL- It must be a banana nut kind of day! I made banana nut bread BEFORE dinner tonight, too! BAD girl. I am going to copy this recipe down and try it the next time I have bananas past prime. xo Diana

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  3. Buoni e profumati questi biscotti!

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  4. These look so yummy!!!!
    xox

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  5. I had one of those days last week. I already had cookies though. Somehow 3 disappeared after dinner?!?! These banana ones would have hit the spot!

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  6. Mmm...I can imagine how good these must smell! I love banana cookies, but I always have trouble with them drying out after one or two days. Do you have any good tips about how to keep banana cookies moist? (Other than, you know, *eating* all of them before that happens!)

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  7. These cookies are so healthy, they could BE dinner!

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  8. Wow these sound good. I do have one suggestion for a alternative though, how about putting chocolate chips in them. Either regular or mini ones. Yummy

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  9. These look amazing! I am SO making this today. Thank you!

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  10. Bridget,
    I'd have these cookies for breakfast any day. They look delicious.
    Annamaria

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  11. These sound delicious! I need a dozen or 2 right now!

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Thank you so much for taking the time to comment! Happy baking! :)
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