Jumbo Island Cookies, aka Don’t Let Those Bananas Go Bad!

Posted on March 13, 2015 by Ann Roth

I used to hate when the bananas at my house got a little too ripe. Then I discovered this mouth-watering cookie recipe. With bananas, chocolate chips, coconut and macadamia nuts, how can you go wrong?

Jumbo Island Cookies

Ingredients
1 2/3 cup flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
6 Tbsp butter at room temperature
3/4 cup packed brown sugar
1 cup mashed banana
1 large egg
1 tsp vanilla
2 cups chocolate chips
1 cup flaked coconut
1/4 cup chopped macadamia nuts

Preheat oven to 350 degrees

Directions
Sift together flour, baking power, baking soda, salt and nutmeg; set aside. Using a mixer at high speed, beat butter for 2 minutes. Add sugar and mashed banana. Beat for 3 minutes. Beat in egg and vanilla. Turn speed to low and add flour mixture. When incorporated, turn off mixer. Stir in chocolate chips, coconut, and macadamia nuts.

Using an ice cream scoop (coat with oil so this gooey batter doesn’t stick), drop onto a greased cookie sheet (I use Silpat instead). Bake 10-12 minutes at 350 degrees, until lightly golden. Let cool 1-2 minutes, then transfer to wire racks.

These won’t last long enough to store, but if you must, use an airtight container.

Until next time,
Ann

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A recipe for…. chocolate chip pumpkin cookies!

Posted on October 24, 2014 by Ann Roth

If you like pumpkin and chocolate, these cookies are for you. I made a batch recently and oh! Are they yummy.

Pumpkin Oatmeal Chocolate Chip Cookies

(Original recipe found at www.lovebakesgoodcakes.com)

Note: I tweaked the original recipe a bit. The recipe below incorporates my changes.

Yield: about 5 dozen

Ingredients
3/4 cup (1 1/2 sticks) butter, softened
1 cup brown sugar, packed
1 cup sugar
1 can (15 oz.) pumpkin puree (NOT pumpkin pie filling)
1 egg
1 tsp. vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 cups chocolate chips

Instructions
Preheat oven to 375°F. Line baking sheets with parchment paper (I used Silpat) and set aside.

In a large bowl, beat the butter, brown sugar and sugar until creamy. Add the pumpkin, egg and vanilla; beat until smooth and well combined.

In a separate bowl, combine the flour, oats, cinnamon, baking soda, baking powder and salt. Mix into the pumpkin mixture. Fold the chocolate chips into the dough. Using a cookie scoop, drop dough onto the baking sheets, spacing about 2 inches apart.

Bake for 10-12 minutes or until the edges just begin to brown. Allow to cool on the pan for 3 minutes before removing to a cooling rack to cool completely.

Store leftover cookies in a covered container.

Until Monday, and Droolingly Yours,

Ann

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