I've been on a baking spree this week, using the oven every day. I'm making a conscious effort to cook and bake more often because a) it's fun, healthy-ish, and affordable (duh) and b) I'm constantly looking for new photography fodder; I can't get enough of my new camera!
I found this Banana Cookies recipe while browsing for non-bread banana recipes to use up the quickly over-ripening ones from our last CSA box. I ruled out banana bread because I made it pretty recently and wanted to try something new. I changed a bunch of ingredients around (see? I'm getting so much braver in the kitchen!) and they came out amazingly well. Apparently the way the baking soda reacts with the bananas makes the cookies light and fluffy. Who knew?
I added white chocolate chips and Heath toffee bits, items I had lying around and wanted to use up so I wouldn't snack on them. I thought the banana/white chocolate/toffee combo might be over the top, and it IS pretty sweet...but in a good way. Any kind of nut, dried fruit, or chocolate would work well in these also.
I learned a couple of new things today. First, if you want to bring an egg to room temperature quickly, place it in a bowl of lukewarm (not warm) water for 5 minutes. That might be common sense to some, but I sure didn't know it. The second thing I learned is to use the paddle attachment on the KitchenAid mixer for almost everything. Use the whisk for foods that are light and airy like meringue and whipped cream. I've used them both interchangeably in the past with no problems, but it's good to know this rule of thumb. Thanks to my twitter friends for helping me out with that one!
Banana White Chocolate Toffee Cookies
Adapted from Simply Recipes
1/2 c. unsalted butter, room temperature
1 c. sugar
1 egg, room temperature
1 c. mashed bananas (about 2 large bananas)
1 tsp. baking soda
2 c. flour
pinch of salt
1/2 tsp. cinnamon
1/2 c. Heath toffee bits
1/2 c. white chocolate chips
1. Preheat oven to 350. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until light and fluffy.
2. In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
3. Mix the banana mixture into the butter mixture. In a separate bowl, mix together the flour, salt, and cinnamon. Gradually add to the banana mixture, mixing until just combined.
4. Gently stir the toffee bits and white chocolate chips into the batter. Drop in dollops onto a parchment paper or foil-lined baking sheet. Bake for 11-13 minutes or until edges are golden brown. Cool on wire racks.
Makes 3 dozen cookies.