Revisiting Bananas in a Cookie

I found this recipe on a blog while looking for something else. Butterscotch with banana sounds great, and originally when I saw the recipe, a voice popped into my head telling me to put 1/2 chocolate and 1/2 butterscotch, rather than a full cup of butterscotch. Then I ate a butterscotch chip, and thought what the heck, it might be fine. It is fine, but I’d have preferred some semi-sweet chocolate to counter the sweetness of the butterscotch. Next time, I’ll also make the total amount of chips at maybe 3/4 cup, because I’d like more the banana flavor to be able to shine out, rather than the chippy flavor.

6 oz (170 g) all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
6 oz (170 g) unsalted butter, softened
3.5 oz (100 g) granulated sugar
4 oz (110 g) packed light-brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
1/2 cup chocolate chips, or chopped
1/2 cup butterscotch chips
1/2 cup coarsely chopped walnuts

Whisk together flour, salt, and baking soda in a small bowl; set aside.
In a food processor fit with a metal blade, finely grind 1/2 cup of oats. Leave the rest whole.
In a stand mixer fit with the paddle attachment, cream together the butter and sugars until just combined.

Add egg and vanilla; mix until combined. Mix in banana.

Add flour mixture; stir until just combined. Stir in ground and whole oats, butterscotch and chocolate chips, and walnuts.

If you find the dough overly sticky, add 2 oz more of flour.

Chill dough until firm, preferably for 24 hours.

Remove the dough from the refrigerator, and it should be very firm. Let the dough rest for about 30 minutes, until it is thaws a little bit, and is workable. You don’t want it too firm, nor do you want it completely thawed.

Position racks in the upper and lower racks of the oven.  Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper or silicone mats.

Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets, spacing about 2 inches apart.
Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes.



Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

Yield: 30

Recipe courtesy of: Martha Stewart with some minor modifications to suit myself.

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