Banana Cookies

This cookies is chewy and so simple to make. This is my other alternative to make use of my much too ripe bananas beside Banana Muffin. I made the cookies small to fit in lunch box or to carry when we're out and about. It save you a lot of money. Keep it in an airtight container so it will still slightly crisp around the edges and yummy chew in the middle. So yes... don't expect the crisp, dry and crunch cookies as you find in a packet ones. Again I turned to Elise blog for inspiration. She is an amazing cook whose recipe inspired many of my cooking.

Ingredients:

• 1/2 cup of unsalted butter, room temperature
• 1 cup of sugar
• 1 egg, room temperature
• 1 cup of mashed bananas (about 2 ½ large bananas)
• 1 teaspoon of baking soda
• 2 cups of flour
• pinch of salt
• 1/2 teaspoon of ground cinnamon
• 1/2 teaspoon of ground mace or nutmeg
• 1/2 teaspoon of ground cloves
• 1 cup of pecans (walnuts and chocolate chips are fine alternatives)

Directions:

1. Cream the butter and sugar with a mixer on medium speed until light and fluffy. 
2. Add eggs and continue to mix until light and fluffy, then set aside
3. In another bowl, mashed bananas (a fork will do) then add the baking soda. Mix together then let it sit for 2 minutes.
4. Combine the banana mixture into the butter and sugar mixture. 
5. Bring in the flout, salt, and spices and keep mixing on low speed. 
6. Using a wooden spoon or a spatula, add and mix the nuts you are using (walnut, pecan etc) as well as chocolate chip if you do. I have none of this so mine is a plain banana cookies
7. Heat the oven to 350 F/ GM 4. Grease the baking tray and lined them with parchment paper. 
8. Take one spoon/dollop to the baking tray and arrange not to close together because it will expand a bit. 
9. Bake for 10 - 15 minutes or until golden brown. Let it cool on wire racks.