It's official. The windows are open and the air conditioner is OFF! Yippee!!!
Time to kick off this Fall baking season with some yummy breakfast cookies. Soft cookies packed with bananas and walnuts and dabbled with chocolate chips - I can think of no better way to kick off this glorious season of Fall baking.
These cool Fall mornings just beg for a steaming cup of hot tea and a yummy breakfast cookie.
Enjoy you Fall, friends.
Banana Bread Cookies
- 2 1/2 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup sour cream
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1/2 cup mini chocolate chips
- 1/2 cup walnuts, chopped
In a small saucepan melt the butter until it turns brown and smells nutty.
Remove from heat immediately and add the white and brown sugars. Let sit for about 5 minutes to cool.
Pour into a large mixing bowl and add the egg and vanilla.
Mix in banana and sour cream.
In separate bowl, combine flour, baking soda, baking powder and salt. Fold into banana mixture.
Fold in the chocolate chips and nuts. Dough will be wet.
Refrigerate dough for at least 30 minutes. Drop a one inch ball of dough onto cookie sheets 2-inches apart.
Bake at 350 degrees for 10-12 minutes or until edges are brown.
Time to get your tea ready. These cookies are really delicious when they are warm out of the oven.
I stored my cookies in the freezer. They defrost really quickly and they freeze really well.