William T. Templeton - Banana Bandit
Banana Bandit
William T. Templeton
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La Belle Cuisine - More Cookie Recipes

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."


Banana-Nut Chocolate Chunks




"Cookies are made of butter and love."
~ Norwegian Proverb

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Banana-Nut Chocolate Chunks

Rosie's Bakery Cookie Book: Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred
Rosie's Bakery Cookie Book:
Chocolate-Packed, Jam-Filled,
Butter-Rich, No-Holds-Barred

by Judy Rosenberg with Nan Levinson, 1996, Workman Publishing Co., Inc.

“According to exhaustive surveys of monkeys in the zoo, when they get to scarf up a fallen ice cream cone, their favorite – hands and feet down  - is Chunky Money, the dynamic flavor combo from Ben and Jerry’s. So in homage to those ice cream artists and to sophisticated monkeys everywhere, I came up with this earthy oatmeal cookie, filled it with nutritious chunks of bananas and walnuts, and tossed in chocolate morsels just for the heck of it. Eat the cookies when they’re warm so the chips are still squishy, then make a monkey of yourself as you squeal with delight.”


1 cup plus 3 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1/2 cup plus 3 tablespoons (lightly packed) light brown sugar
5 tablespoons granulated sugar
1 tablespoon pure vanilla extract
2 large eggs
1 tablespoon milk
1 1/4 cups rolled oats
3 ounces (1/2 cup) plus 1 tablespoon semisweet chocolate chips
1 cup chopped walnuts or pecans
1 1/2 cups chopped bananas

1.  Preheat the oven to 400 degrees F. Line several baking sheets with parchment paper, or lightly grease them with vegetable oil.
2.  Sift the flour, baking soda, baking powder, and salt together in a small bowl and set aside.
3.  Using an electric mixer on medium speed, cream the butter, both sugars, and the vanilla together in a medium-size bowl until light and fluffy, about 1 1/2 minutes. Stop the mixer twice during the process to scrape the bowl with a rubber spatula.
4.  Add the eggs and mix on medium-low speed to incorporate, about 20 seconds. Scrape the bowl. Then mix until blended, about 5 seconds more. Scrape the bowl again.
5.  Add the oats and mix for several seconds on low speed to blend them in. Then add the chocolate chips and the nuts and blend for several seconds.
6.  Fold the banana pieces in by hand, stirring very gently with a rubber spatula.
7.  Drop the dough by rounded tablespoons 2 inches apart on the prepared baking sheets.
8.  Bake the cookies until the edges are golden and the centers are light and puffy and not quite set, 8 or 9 minutes.
9.  Cool the cookies on the sheets and ear them soon after they cool. They are extremely fragile and cannot be stacked or stored easily. [No problem!]
Makes about 30 cookies

Featured Archive Recipe:
Banana Bars
Gigi's Black-Bottom Banana Bars

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