"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Sunday, August 18, 2013

banana walnut raisin cookies

Ripe bananas have many uses outside of bread. Like Greek yogurt, bananas are a healthy ingredient alternative, delivering rich and moist baked goods. Walnuts give these cake cookies the perfect crunch.

Yield: 30 cookies
175 calories per cookie
Active time: 5 minutes
Total time: 15 minutes

1/2 cup unsalted butter, at room temperature
1/2 cup of white sugar
1/2 cup of brown sugar
1 egg
1 cup of mashed bananas (about 2 large bananas)
1 teaspoon of baking soda
2 cups of flour
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon of ground cloves
1 cup walnuts, chopped
1 cup golden raisins

1. Preheat your oven to 350 degrees.

2. In your stand mixer bowl with the paddle attached, cream the butter and sugars until light and fluffy.

3. Add in the egg and beat to combine, about 30 seconds.

4. Add in the banana, baking soda, flour, salt, and spices. Mix, on a speed of 4, until well combined.

5. Add in the walnuts and raisins, mixing in “stir” until combined, about 15 seconds.

6. Place the dough in the fridge for about 15 minutes.

7. Drop by the spoonful onto a parchment lined baking sheet.

8. Bake until golden brown, about 15 minutes.

Original recipe found here.

No comments:

Post a Comment