Banana Chocolate Chip Cookies

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I’m the type of person that thinks fruit is not a dessert. Sorbet? Fruit tarts? No thanks, give me a real dessert! Bananas, however, are the exception.

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I love banana desserts. Chocolate and banana go together like peanut butter and jelly. Banana’s are super sweet and high in carbs so no wonder I love them. This recipe doesn’t require a mixer and is super fast to put together. These cookies taste like banana bread and who doesn’t love banana bread!?

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I love cookies that are cake-like. These cookies are super light and fluffy so you could eat like 10 in one serving. This recipe includes 1 mashed up banana in it and wow, what difference it makes!

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Banana Chocolate Chip Cookies
Makes 2 dozen cookies

1/3 cup butter, softened
1/2 cup sugar
1 egg
1 medium ripe banana
1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup semisweet chocolate chips

1. In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla.
2. Combine the flour, baking powder, salt and baking soda in a separate bowl. Gradually add to creamed mixture and mix well. Stir in chocolate chips.
3. Drop by the tablespoonfuls 2 inches apart onto baking sheet. Bake at 350 F for 9-11 minutes. Enjoy.
Adapted from: Taste of Home: Cookies

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December Recap

December is almost over and I can’t believe it will be 2013 so soon! Here’s to another great year!

Oat Bars. Perfect for breakfast or dessert.

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Crinkle Cookies.

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Holiday Bark.

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Apple Cider Buttons.

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Maple Nut Bars.

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White Chocolate Macadamia Nut Cookies.

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Butterscotch Bars.

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Classic Whoopie Pies.

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Back to regular posting on Monday 🙂

White Chocolate Macadamia Nut Cookies

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More cookie recipes for the holidays! This cookie is chewy, fluffy and full of white chocolate chips!

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It is also full of macadamia nuts which give this cookie a delicious crunch.

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These cookies take very little time to make. It’s 1 bowl and super easy to put together!

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White Chocolate Macadamia Nut Cookies

1/2 cup butter, softened
1/2 cup shortening or vegetable oil
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 tsp vanilla
2 3/4 cup flour
1 12-ounce package white chocolate chips
1 cup macadamia nuts, chopped

1. Preheat oven to 375 F. In a large bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda and salt. Beat until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, white chocolate chips and nuts.
2. Drop dough by rounded teaspoon, 2 inches apart onto an ungreased cookie sheet. Bake for 8-9 minutes. Let cool, enjoy!
From: Better Homes & Gardens “100 Best Cookes” 2012

Apple Cider Buttons

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These delicious festive cookies are like sugar cookies with a hint of apple cider in them.

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I literally could not stop eating them! They are so addictive.  The raw sugar on the outside gives it a perfect crunch.

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These cookies are not too sweet and go great with a glass of milk. (What cookie doesn’t)

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Apple Cider Buttons
Makes 60 cookies

1 cup butter, softened
6 Tbs granulated sugar
1 Tbs instant hot apple cider mix
1 tsp vanilla
1/4 tsp salt
2 cups flour
1 Tbs milk
1/2 cup turbinado (raw) sugar

1. Preheat oven to 375 F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, apple cider mix, vanilla, and salt. Beat until combined.
Beat in flour until combined. Add milk and beat until dough just comes together.
2. Shape dough into 3/4-inch balls. Roll balls in turbinado sugar. Place balls 2 inches apart on baking sheet. Using the bottom of a glass or the palm of your hand, press balls to 1/4 inch thick. Bake for 9 to 11 minutes or until edges are firm or bottoms are light brown. Let cool. Enjoy.

From: Better Homes & Gardens Dec. 2012 Issue.

Crinkle Cookies

These cookies always make me think of the holidays.

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They are super chocolatey and rich.

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This recipe makes 60 cookies so be sure to share with your family and friends.

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Best served with a cold glass of milk.

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Crinkle Cookies
From: Better Homes & Gardens Dec. Issue
Makes 60 cookies

4 ounces unsweetened chocolate
1/2 cup shortening
3 eggs
2 cups sugar
2 tsp baking powder
2 tsp vanilla
1/4 tsp salt
2 cups flour
2/3 cup powdered sugar

1. In a small saucepan combine chocolate and shortening. Heat and stir over low heat until melted and smooth. Cool for 15 minutes.
2. In a large bowl, combine eggs, sugar, baking powder, vanilla and salt. Stir in chocolate mixture. Gradually add flour, stirring until thoroughly until combined. Cover dough; chill for 2 hours.
3. Preheat oven to 375 F. Shape dough into 1-inch balls. Roll balls into powdered sugar to coat generously. Place balls 2 inches apart on a cookie sheet.
4. Bake about 10 minutes or until edges are set. Enjoy!

PS:  I created a Facebook page for Haley Eats. I would love it if you “liked” it on Facebook. 🙂 Go here.

Weekly Food Gawking

Coconut and Caramel Creme Cookies. These look AMAZING.

Orange Velvet Pumpkin Layer Cake. Forget red velvet cake! This cake also has clean ingredients.

Tiramisu Protein Pancakes. Like dessert for breakfast!

Nutella Stuffed Chocolate Chip Cookies. Made with browned butter, vanilla beans and sea salt!

Double Chocolate Oatmeal. Enough said.

Chocolate Chip Cookie Pie. Crazy easy to make with minimum ingredients!

Chocolate Chip Oatmeal Cookies

Fluffy, chewy cookies made with vanilla pudding mix.

These cookies are addictive.

Chocolate Chip Oatmeal Cookies
From: San Jose Mercury News from Emily Moak Meacham
Makes 50 cookies

1.5 cups pecans
2 sticks unsalted butter
1.5 cups brown sugar
2 eggs
3.4 ounce package vanilla instant pudding mix
1 Tbs vanilla
1 tsp baking soda
1 teaspoon water
1/2 tsp salt
1 cup old fashioned oats
2 1/4 cup flour
12-ounce package semisweet chocolate chips

1. Preheat oven to 375 F. Toast pecans in the hot oven for about 3 to 4 minutes. Let cool.
2. Using an electric mixer, beat butter until light; gradually add brown sugar and beat until fluffy. Add eggs one at a time, beating well after each addition.
3. Add vanilla pudding mix, vanilla extract, baking soda, water, and salt. Beat until well blended.
4. By a wooden spoon, mix in oats, then flour, then chocolate chips and pecans. Drop cookies by the tablespoon onto prepared cookie sheet, spacing 1 inch apart.
5. Bake until cookies appear dry and tops are lightly cracker and soft when pressed, about 8-9 minutes.
Enjoy.

Cereal Cookies

Made with cornflakes, these cookies are chewy and soft.

The crunch of the cornflakes give these cookies a unique twist.  You can use any cereal you please.

Cereal Cookies
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup oats
1 1/2 cups dry cereal such as cornflakes or Special K (I used cornflakes)

1. Preheat oven to 350 F. Cream together butter and sugars. Beat in egg.
2. Sift together flour, baking powder, baking soda and salt. Add to creamed mixture.
3. Add oats and dry cereal to the dough, mixing well. Drop by flat teaspoonfuls onto greased cookie sheet, pressing down with a fork. Bake for 9 to 12 minutes, then cool on a cookie rack.