I have about a dozen over ripe bananas in the freezer that are taking up a lot of space so I decided to make some cookies to use up some of them (rather than just making banana bread). These were not only really easy to make (I whipped them together while making breakfast for the girls while Matthew was still asleep), but they are super soft and really yummy. If you like crispy, crunchy cookies, you won't like these. These are so soft and pillowy...delicious! Next time I'd add some chopped walnuts or pecans and it would make these even more yummy.
PS...I ate these for breakfast and just put a little peanut butter on the bottom of each one. Peanut butter, banana and chocolate...breakfast of champions right??
1/2 cup of unsalted butter, room temperature
1 cup of sugar
1 egg, room temperature
1 cup of mashed bananas (I used 3 bananas)
1 teaspoon of baking soda
2 cups of flour
pinch of salt
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground mace or nutmeg (I omitted...see next ingredient)
1/2 teaspoon of ground cloves (I used 3/4 tsp of all spice instead)
1 cup of chocolate chips
Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.
Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.
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