These cookies are not your typical cookie. They are almost cake like or very similar to a muffin top! If you like banana bread you will LOVE these! Mr. MCYM is not a huge banana bread fan but he really loved these cookies. I loved them so much I ate one for breakfast the next day. But, I swear I was just doing research so that I can tell you that if you store them in an airtight container they will stay fresh… IF you have any left over! I also HAD to send them into the fire station with Mr. MCYM as I could have and might have eaten all the leftovers in one sitting if they stayed at the house! YUP! That good!
INGREDIENTS
1/2 cup unsalted butter at room temperature
1 cup of sugar
1 egg at room temperature
1 cup mashed banana (about 2 1/2 banana’s)
1 teaspoon baking soda
2 cups flour
pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup pecans
1/2 cup mini chocolate chips
DIRECTIONS
Preheat oven to 350 degrees. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until fluffy. In a bowl mix the mashed banana’s and the baking soda together and set aside for two minutes. (do not skip this step as this is what makes the cookies lift and rise!) Mix the banana mixture into the butter mixture. Mix together the flour , salt and spices. Mix with a whisk OR sift. Add the flour mixture to the butter mixture, a little at a time until combined. Fold in the pecans and mini chocolate chips until just mixed through. Drop by tablespoons onto prepared baking sheet and bake 11-13 minutes or until golden brown. Cool on a wire rack.
Enjoy,
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