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Categories:Viewed: 13 - Published at: 2 years ago
Ingredients
- 1/2 cups Unsalted Butter, Softened
- 1 cup Sugar
- 1 cup Brown Sugar
- 2 whole Eggs
- 1 teaspoon Vanilla Extract
- 1/2 cups Over Ripe Bananas, Pureed
- 2-1/4 cups All-purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Walnuts, Chopped
Method
- Preheat oven to 350 F and line a baking sheet with parchment paper or a non-stick baking mat.
- In a large bowl cream butter and sugars together until light and fluffy. Add eggs, vanilla and bananas and mix to combine. Set aside.
- In a separate bowl, mix flour, baking soda and salt together. Add dry ingredients into the wet mixture a little at a time until well blended. Fold in walnuts, the more the merrier. The dough will look a little runnier than a normal cookie dough, almost like a batter.
- Using your preferred cookie scoop size, place dough on lined baking sheet, 12 cookies at a time leaving space between. Bake for 13 minutes. Remove from the oven and immediately transfer cookies to a wire rack for cooling.
- You can also refrigerate the dough to help give it a more cookie dough-like consistency before scooping.
