Banana cookies - simple recipe puts fruit to good use
Mary Bilyeu | Contributor
So, when faced with the intersection of Jeremy needing to bring cookies to an event and my needing to put four bananas to good use within the exceedingly limited window between being very ripe and being compost material, I decided to try something a bit different: Banana Cookies.
This recipe makes a lot of cookies, so it's perfect for large gatherings — like 4th of July barbecues and picnics — or for freezing, so that you're ready the next time unexpected company (or bake sales) drop by.
Old-fashioned, easy-to-make drop cookies, these are great with a cup of coffee, some iced tea, or even sandwiched together with ice cream. They're simple, but they're really good!
1-1/2 cups butter, softened
1-1/2 cups sugar
1-1/2 cups brown sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
5-1/2 cups flour
2 teaspoon baking soda
1 teaspoon kosher salt
4 very ripe bananas, mashed
Preheat oven to 350 degrees. Lightly grease a baking sheet.
In a large bowl, cream together butter, sugar, brown sugar, vanilla, and cinnamon. Stir in eggs.
Stir together the flour, baking soda, and salt; add half to the batter. Stir in the bananas, then mix in the remaining flour mixture.
Drop batter by generous teaspoonfuls onto the prepared baking sheet. Bake for 12 minutes until set and golden.
Makes 9 dozen cookies.
The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured in this post) comes from Deuteronomy 16:15 and is a wish for all her readers - when you come to visit here, may you always be happy.