a baker’s life for me

oh ho ho & a banana cookie!

i’ve decided that this blog needs a niche.  writing about my writing, which is a slow, painful process, is not enough to entertain the masses (ha!).  my other joys include gardening, which i am not very good at, drawing/creativity, which is displayed on here once in a while, and cooking, which i believe to be very good at.  as always, i’m still learning, but i can make most recipes & have them come out well…..most recipes (Lemony Goat Cheese Zucchini Pizza, I’m looking at you!).

however, that is the risk taken when trying a new recipe.  whoever wrote it may have had a different thing in mind, or different tastes.  that is why i have decided to post on recipes i have tried, and liked.  no more mysterious online chefs’ bullshit!  feisty will steer you in the right, delicious direction.

so today, may i present to you…..the banana cookie!

1/2 c. butter at room temperature
1 c. sugar
1 egg at room temperature
1 c. mashed bananas (I used 2, which was plenty)
1 tsp. baking soda
2 c. flour
salt (pinch)
1/2 tsp. cinnamon (i threw in a bit extra bc i love cinnamon)
1 c. add-ons (nuts, chocolate chips, etc.)


now, if you like your cookies crispy, these are not for you.  if you like them thick, these are not for you.  if you like your cookies fluffy, kind of bread-y, then THESE ARE THE COOKIES FOR YOU!  after making them, i realized “they are like banana bread cookies.”  which you would think is weird, but its not.  however, i wouldn’t suggest skipping the add-on.  i think straight banana bread cookie with nothing to break it up would be boring.

ANYWAY, if you are ready for these babies, let’s begin! (sidenote: recipe yields 30 cookies)
Cream the butter & sugar together until light and fluffy.  Don’t make my mistake & use an insanely fast mixer to do this (at the first setting!!), because the sugar will go EVERYWHERE. not fun.  my mixer doesn’t like dry ingredients, it likes wet ones, & i realized this with this recipe.
Once your butter & sugar looks “light & fluffy” (and smells delicious!), add the egg & beat until, again, light & fluffy.  The mixer loves this combination.

Meanwhile, mix your mashed bananas with the baking soda & let it sit for 2 minutes.  the recipe told me that this will add the “rising” to the dough, which may explain the bread-like texture.  After sitting, mix the banana mixture in with the butter mixture.

Mix the flour, salt & cinnamon together in another bowl (i cleaned the banana bowl & used it again).  Sift into the banana/butter mixture.  And by sift, I mixed it together with a fork while I poured it in.  Mix until combined.

Now for the fun (easy) part!  Grab your cup of add-in (walnuts, pecans, chocolate chips….) and fold it in.  I used M&M’s!  Makes them tasty but not necessarily easy, but we’ll get to that later.  Once your mixture is together, its time to set up the pans.







Now, the directions said to dollop on to parchment paper laid out on your cookie sheet. parchment paper?!? feisty don’t need no stinkin parchment paper!  or maybe i did….i ended up using aluminum foil, and for the second batch, added some Pam-like spray (yes, Pam-like…i buy the knockoff).  they did stick to the foil, but i found they were much easier to remove when the M&M’s weren’t at the bottom of the cookie.  Cookies that had a flat bottom with no M&M’s came off the easiest.  of course, i was using a wiggly fork so maybe my methods are what caused me problems.

the nice thing about this recipe is these cookies don’t spread out as thin as possible…probably because of the banana & baking soda mixture, which causes it to rise while spreading.  this means you don’t have to put them super far from each other on the pan, which means more cookies!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
they still need distance though, so maybe assume they will spread about an inch all the way around.
once your cookies are on the pan, place in a 350 degree oven for 11-13 minutes.  i preheated, and needed 11 minutes for smaller (toaster oven) pans, but did 12 minutes for my cookie sheet.

they kinda look like little biscuits, don’t they?






once baked to a golden brown (or whatever color you prefer), take out & let sit for a bit.  i have no patience for that, & did not let mine sit for long.  they are fine, but the bottoms are a little torn up, so maybe you should wait.  5 minutes would probably do.  once past, peel off (like i said, i used a fork…i have a spatula, but its thick, and not so good for lifting cookies…better for cooking breakfast foods 😀 ) & lay out on a wire rack.  it needs this time!  don’t skip the wire rack, or i’m pretty sure they would fall apart or stick together when stacked.  either way, let them cool completely.  i use my toaster oven rack, which is a perfect (albeit, tiny) wire rack.







my biggest issue with these were the M&M’s created holes in the bottom of the cookie, and they were dropping right out of those holes.  i used a combination of peanut butter M&M’s and regular, so maybe using those pb ones wasn’t the best idea.  they are bigger than the regular M&M’s, and definitely bigger than chocolate chips, or chopped walnuts, etc.  but darn it all if they are not delicious!  you wouldn’t think it, but that cinnamon packs a lot of flavor (i did use extra…), and mixed with bananas its quite scrumptious.  add in the crunch of a random peanut butter M&M, and my friend, you have AWESOMENESS.

Plus, since it makes 30 cookies, i saved (in the freezer) almost half the dough for another day of cookie baking.  honestly, i do not need 30 cookies in my house when there’s only one other person to eat them.  the last batch of cookies i made in their entirety, gave some away to ryan’s parents and one of his co-workers (he had a party i brought them to), and we still had them left over a month later and hard as rocks.  plus, i don’t need to stress about eating cookies that will “go bad” if we don’t finish them.  i don’t need to be forced to eat cookies!!

hope you enjoy, & let me know if you find something even tastier to throw into these!



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