A newly created
incredible cookie that's a synch to prepare and is now my husband's favorite.
What a great
method in which to use the ever-infamous ripe bananas,
especially when
you have a 'banana lover' in house like my hubby is
so we always
have a never-ending supply!
Yields: Appx. 4 doz.
Prep: 20 Mins.
Bake: 14 to 16 Mins.
INGREDIENTS
Wet:
3/4 cup shortening (I use Crisco), room temp
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg
2 medium-size ripe bananas, fully mashed (1 cup mashed)
1 teaspoon bourbon-vanilla extract (or regular)
Dry (sift):
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder (or regular)
1/4 teaspoon table salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Additions:
1-3/4 cups quick cooking oatmeal
1/2 cup craisins (or raisins), chopped to your desired
fineness
METHOD
Preheat oven to 350F. Place aside a baking sheet topped with
a silpat liner or parchment paper.
In the bowl of a stand mixer with the paddle attachment,
cream together shortening and both sugars; beating until light and airy. Add the egg, mashed bananas and
bourbon-vanilla/regular; mix to combine.
Place a sieve over the mixing bowl; add the flour, baking
soda and powder, salt, cinnamon and nutmeg.
Sift over wet ingredients. Turn on mixer to #3 just until all
ingredients are combined (do not over mix).
Add the oatmeal and raisins; turn on mixer just to
incorporate. Scrape bowl using a
spatula to ensure all ingredients are fully combined. Cover bowl with plastic wrap and let cookie dough rest 15
minutes.
Use a mini-scoop (2-teaspoon measure) to drop cookie dough
mounds onto prepared baking sheet. Bake for 14-16 minutes (turning half way),
just until edges began to brown. Cool
cookies 1 minute on lined baking sheet, then completely on a wire rack. Store
cooled cookies in an airtight container. ~ Enjoy!
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