Banana Cookies

So I know that for most people, when you see your bananas start to brown, you get excited for some banana bread. I am different. My mother always made the yummiest banana cookies when I was growing up. The name of the recipe is really Banana Chocolate Chip Cookies, but being allergic to chocolate, my mother would make half the cookies without the chocolate chips for me. I have made a couple more tweaks, and here is my version of the recipe, and the reason why I like to see browning bananas on my counter.

Pecan White Chocolate Chip Banana Cookies

Ingredients & Instructions

Step #1 In bowl #1
2/3 c softened butter
2/3 c sugar
Combine with mixer
2 eggs
*Beat into butter/sugar

Step #2 In bowl #2
2 ½ c flour
¼ t baking soda
2 t baking powder
Dash of salt (opt)
*Sift/mix

Step #3
*Add bowl #2 to bowl #1 and mix well.

Step #4
*Add...
2/3 c mashed bananas (I like to leave a little chunkiness, but you can puree if you prefer)
1 t vanilla
1/3 c milk

Step #5
*Add...
1 c white chocolate chips
1/2 c chopped pecans

Step #6 optional but recommended...
*Stick your finger in the dough and tempt your taste buds with a little sampling of the dough. The dough will be a bit like banana bread, not quite as liquid like, but not stiff like cookie dough).

Step #7 another optional but recommended step if you have the time...
*I prefer to refrigerate the dough for 1-2 hours. It allows the cookies to bake a little fluffier, not flat.

Step #8

*Put a tablespoon sized scoop of dough onto a cookie sheet (don't smash down the dough or anything - leave in the "scoop")

Bake at 350° for 8-10 minutes

Because of the white chocolate chips, it may appear they aren't cooked, but they are. Oh, and they are super, super yummy warm (though also good cold).

My little cooking pal ate probably more than he should have.

But here's my favorite photo from our baking time...
This was in response to, I want to see your cookie...

Seeeeeee......
Clever boy, clever boy.

Enjoy!