IT’S WEEK THREE OF OUR “3 BUBBLY BAKERS CONQUER MRS. FIELDS” PROJECT! THIS WEEK’S CHOICE WAS A BANANA NUT COOKIE. ALTHOUGH DELICIOUS AS WRITTEN, IT WAS A LITTLE TOO SIMPLISTIC LOOKING FOR MY TASTE. THOSE OF YOU WHO READ MY BLOG REGULARLY KNOW I;M NOT HAPPY UNTIL I USE MY “WONKA” TOUCH. SO I ADDED A CHOCOLATE DRIZZLE AND A CHOCOLATE DIP WITH MORE PECANS & TURNED THEM INTO CHUNKY MONKEY BANANA PECAN COOKIES. THESE COOKIES PACK A PUNCH AND DO NOT DISAPPOINT!!! CHECK OUT MY FRIEND’S PAGES AT BITE ME BAKERY AND KELLY’S TASTY TREATS TO SEE THEIR PICTURES AND REVIEWS, TOO!!!!
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup brown sugar, light packed
1/2 cup sugar
1 cup butter, softened
1 large egg
1 teaspoon liqueur or extract, banana flavor (I USED VANILLA)
3/4 cup ripe banana, mashed (1 BANANA)
2 cups semi-sweet chocolate chips
1 cup walnuts, chopped (I USED PECANS)
1 Preheat oven to 300°F
2 In a medium bowl, combine four, soda and salt. Mix well and set aside.
3 In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add egg, liqueur and banana, and beat at medium speed until smooth. Add flour mixture, 1 cup of the chocolate chips (I ADDED ALL THE CHIPS) and walnuts, and blend at low speed until just combined.
4 Drop by rounded tablespoons onto ungreased cookie sheet, (I USED PARCHMENT PAPER) 2 inches apart.
5 Sprinkle cookies with chocolate chips, 6 to 8 per cookie.
6 Bake 20-24 minutes until cookie edges begin to brown.
7 Transfer immediately to a cool surface.