BANANA BREAD COOKIES * Banana Nut Bread Cookie Variation too *
1 large ripe banana, mashed very well…………....….1/2 cup softened butter (8 TB)
1/2 cup firmly packed brown sugar (I like dark)
1 egg……………………………………………………1/2 tsp. vanilla
1/2 tsp. baking soda……………………………..……1 tsp. cinnamon
3/4 cup all-purpose flour ………………………..…...3/4 cup oats (not instant)
Dash of salt……………………………………………1/4 cup sugar (for topping)
buttery non-stick spray (to spray cookie scoop)
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Preheat oven to 350°. Line baking sheets with parchment paper; set aside.
Cream together butter and brown sugar in your electric mixer bowl until light and fluffy. Beat in the egg; then add the mashed banana, vanilla, baking soda, cinnamon and salt ~ beat for about a minute until thoroughly mixed. Turn down the speed and gradually add the flour; then give a few quick whirls on a higher speed until it’s all incorporated together well.
Use a full small cookie scoop (or rounded TB) to make balls (sprayed with buttery non-stick spray after every 3-4 cookies), and set them about 3” apart on the baking sheet (they’ll flatten & spread during baking). Sprinkle a little granulated sugar over the top of each cookie (with a small spoon).
Bake for 9-10 minutes (edges should be light golden brown ~ firm to the touch). Don’t over-bake! Allow to cool for 3 minutes on sheet before transferring to a cooling rack. Makes about 20-24 cookies
NOTE: If you want BANANA NUT BREAD COOKIES, substitute finely chopped nuts for the 1/2 cup of oats.
SUGAR-FREE: Substitute brown blend SPLENDA for the brown sugar (same amount) ~ sprinkle a little regular white SPLENDA on top before baking.