It is a hard matter, my fellow citizens, to argue with the belly, since it has no ears.
Plutarch (AD 46-120) Greek biographer and philosopher
I love to bake(ok I know I’ve said that like a thousand times already!) but its so true I need to keep saying it. Baking cookies is one of the non-negotiable things I have to do. But they are such a pleasure to make especially since they are devoured by my family and friends alike.
A few days back I decided to bake a lot of ‘em so they would last me awhile. And I made a LOT. Surprise surprise!! I have no idea who finished them all (was it me?) but it’s already time to bake some more.
Anyway here’s what I made. These banana choco-chip ones are just DIVINE!! .These were one of the first cookies I tried my hand at and they have remained a favorite since. They have whole wheat flour too ,so well, they are not THAT unhealthy as well…
The pin roll ones are not too bad either! It is a refrigerator cookie- so just chill and bake and they are always ready when you want them.
Just halve the measurement and you could try them both…I’m sure you will enjoy these.
Banana Chocolate Cookies
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup light-brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
about 2 cups chocolate chips
Preheat oven to 375 degrees.
Whisk together both the flours, salt, and baking soda in a small bowl; set aside.
Put butter and sugars into the bowl mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. put in the banana. Next add the flour mixture; mix until just combined. Stir in oats, chocolate chips.That’s it!
spoon dough onto baking sheets keeping about 2 inches gap. Bake cookies until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.
Adapted from Martha Stewart Cookies
1 ¼ cup butter
1 ½ cups powdered sugar
3 cups all purpose flour
¼ tsp salt
Mix butter, sugar and egg. Stir in flour and the salt. Divide the dough in half. Stir ¼ cup cocoa in 1 half. Chill one hour.
On lightly floured base roll plain-covered dough into rectangle. 16/9 inches. Roll chocolate dough same size; place on top. Roll doughs 3/16 inch thick. Roll up tightly. Wrap rolled dough in waxed paper, plastic wrap or aluminum foil, chill 8 hours.
Heat oven to 400 C. Cut rolls into 1/8-inch slices (if dough crumbles while cutting, let warm a bit). Place 1 inch apart on ungreased baking sheet. Bake about 8 minutes. Immediately remove from baking sheet; cool. Alternately use cookie cutter and cut in attractive shapes. These are great for kids and adults alike