serveitforth.com recipes
Banana Nugget Cookies
3/4 c (6 oz) unsalted butter, slightly softened
1 c sugar
1 large egg, at room temperature
1 1/2 c all-purpose flour
1/2 t baking soda
1/2 t salt
1/4 t ground or freshly grated nutmeg
3/4 t cinnamon
1 c thoroughly mashed ripe banana (from 1-3 bananas, depending on their size)
6 oz good quality chocolate chips, semisweet or bittersweet.
1 3/4 c rolled oats
1. Preheat the oven to 325°.
2. With either a stand mixer fitted with the paddle attachment or a handheld electric mixer, cream the butter and sugar on medium speed until the mixture is pale, light, and fluffy, about 2-3 minutes.
3. Add the egg to the butter and sugar and continue to mix until thoroughly incorporated, stopping to scrape down the sides of the bowl as necessary.
4. Thoroughly combine the flour, baking soda, salt, and spices. Add about a third of this dry mixture to the butter mixture and mix on low speed for a few seconds. Stop to scrape down the sides and then mix on low until just combined.
5. Add half of the mashed banana to the dough and mix on low speed until just combined, stopping to scrape down the sides as needed.
6. Add another third of the dry mix in the same fashion, then the rest of the banana, and finally the last of the dry. Make sure everything is fully incorporated, but do not overmix!
7. With a rubber spatula or wooden spoon, fold the oats and chocolate chips into the dough, just until evenly distributed.
8. Using two teaspoons, drop the dough into 1 or 1 1/2" mounds onto an ungreased cookie sheet (you can line it with parchment if you want but it's not necessary). The cookies should be about 2" apart. Do not flatten the mounds.
9. Bake the cookies for 11-13 minutes, just until the tops are set and starting to color. Do not let them get very brown. Let the cookies cool slightly so that they don't fall apart when you try to pick them up, and then use a spatula to transfer them to a rack to cool. If you only have one cookie sheet, let it cool completely before baking another batch.
10. Store the cooled cookies in an airtight container for 4-5 days.
yields about 5 dozen