Nutella Banana Cookies
Oh, how I love my f-list! In addition to being wonderful folks, ya'll also send me yummy recipes to try. A gazillion thanks goes out to K on this one. :) Darryl loved them! Great texture, taste wonderful warm from the oven and nice balance of flavor.
Credit: Nikki @ chef-in-training.com
1 1/2 cups all-purpose flour
1 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup shortening
2 large mashed, ripe bananas
1 egg
1 3/4 cup oats
1/4 heaping cup Nutella
Sift flour, sugar, baking soda and salt together in a large bowl. Cut in shortening (I use butter flavor). Beat in mashed ripe bananas and egg, followed by oats until incorporated. Take a knife and "slice" nutella into batter. It isn't necessary to mix it in completely, as the streaks will give it a pretty appearance once cooked.
Please know that this batter will be extremely wet and sticky. I put mine in the fridge for a bit and then later in the freezer to allow it to firm up even more. As each batch cooked, I would return the remaining dough to the freezer. To make them, I used wet hands to form the dough into medium-sized balls. (While the dough is firming, you'll want preheat your oven to 400 degrees F.) If you'd rather not use your hands, you may drop dough by rounded tablespoonfulls onto a prepared cookie sheet. Bake in the preheated oven approximately 8 minutes. Be aware that the cookies may look a touch underdone in the center when you remove them. Allow them to cool for 5-10 minutes on the cookie sheet before removing them to a wire rack to cool the remainder of the way.
Credit: Nikki @ chef-in-training.com
1 1/2 cups all-purpose flour
1 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup shortening
2 large mashed, ripe bananas
1 egg
1 3/4 cup oats
1/4 heaping cup Nutella
Sift flour, sugar, baking soda and salt together in a large bowl. Cut in shortening (I use butter flavor). Beat in mashed ripe bananas and egg, followed by oats until incorporated. Take a knife and "slice" nutella into batter. It isn't necessary to mix it in completely, as the streaks will give it a pretty appearance once cooked.
Please know that this batter will be extremely wet and sticky. I put mine in the fridge for a bit and then later in the freezer to allow it to firm up even more. As each batch cooked, I would return the remaining dough to the freezer. To make them, I used wet hands to form the dough into medium-sized balls. (While the dough is firming, you'll want preheat your oven to 400 degrees F.) If you'd rather not use your hands, you may drop dough by rounded tablespoonfulls onto a prepared cookie sheet. Bake in the preheated oven approximately 8 minutes. Be aware that the cookies may look a touch underdone in the center when you remove them. Allow them to cool for 5-10 minutes on the cookie sheet before removing them to a wire rack to cool the remainder of the way.