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Easy (and Healthy??!) Banana Chocolate Chip Cookies April 23, 2012

Posted by Angela @ Making Food for Friends in dessert, vegetarian.
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Banana Chocolate Chip Cookies

I have a problem. My sweet tooth is out of control!  I’ve tried going cold-turkey with no sweets, which failed miserably. I’m doing better at cutting back, but I still eat way more than I used to before I had a baby.  I was talking with a friend about this Saturday morning and told her “I really need to get into baking healthy sweets”—if I’m going to continue to chomp on cookies as often as I do, at least I could TRY to make them a little healthier.

An hour after we had this conversation, I passed a roadside booth that said “FREE WINDSHIELD CHIP REPAIR”—but my sugar-crazed mind read it as “FREE CHOCOLATE CHIP COOKIES”—seriously!! I did a double-take.

So, with the goal of creating a tasty but not AS bad for you cookie, I googled around, and found a post on Cookie and Kate for banana chocolate chip cookies. Two of my favorite tastes in one snack!  These came together really quickly and are delicious.  They make a really soft, chewy cookie with a strong banana taste.  With only 2 tablespoons of butter for an entire batch, they are definitely healthier than the cookies I’ve been making.  Try em, you’ll like them!

Banana Chocolate Chip Cookies
(Slightly adapted from Cookie and Kate)

Ingredients:

2 tablespoons butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 ripe banana
1 tsp vanilla
1 cup flour (can use whole wheat or all-purpose)
2 cups rolled oats
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup chocolate chips

Pre-heat the oven to 350 Farenheit.

Cream together the butter and sugars using a mixer.  Add the egg, and then the banana.  Add the vanilla.  If you are using a stand mixer, keep it running on low as you gently mix in the flour, oats, baking soda, baking powder, salt, and cinnamon. If you are using a hand mixer, mix all of the dry ingredients together and then slowly add them to the wet ingredients, making sure they are thoroughly mixed before moving on to the last step, which is adding the chocolate chips.  Add those chips, and then spoon the dough out in rounded teaspoons onto a baking sheet lined with parchment.  The dough will spread a little as they cook, so try not to put the balls too close together. Bake for 10-11 minutes.  Let them cool on the sheet for a few minutes, and then move them to a wire rack to continue cooling.  Try not to eat all of them immediately!

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Double Chocolate Peanut Butter Chip Cookies August 7, 2010

Posted by Angela @ Making Food for Friends in dessert.
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I am not very good at baking. I don’t know what it is—my cookies come out flat, my cupcakes are usually burnt on the bottom, and my cakes sag in the middle. This cookie recipe, however, is the one that never fails for me.  I’m convinced it’s because of a mistake I made the first time I made this recipe—the original recipe called for 2.5 sticks of butter, and I set out three sticks of butter to soften, accidentally adding all three sticks when it was time to cream the butter with the sugar.  They turned out so well that I add the extra half a stick every time now!  Good thing I don’t make them that often!  I also added a half bag of chocolate chips instead of a full bag of peanut butter chips.  Other than that, this is the recipe you can find on the back of any bag of Reese’s peanut butter chips.  I love it, and the cookies are never around long when I make them!

Double Chocolate Peanut Butter Chip Cookies

double chocolate peanut butter chip cookies

Ingredients:

2 cups all purpose flour
3/4 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
3 sticks of butter, softened
2 cups of sugar
2 eggs
2 tsp vanilla
Half of a bag of peanut butter chips
Half of a bag of chocolate chips

Method:

Pre-heat oven to 350F.

Mix together the flour, cocoa, baking soda, and salt in a bowl.  In another bowl, beat the softened butter and sugar until fluffy.  Add the eggs and vanilla, and mix well.

Slowly add the flour mixture to the sugar/butter bowl, mixing well after each addition.  The batter will be thick and fudge-y at this time.  Mix in the peanut butter and chocolate chips.

Drop teaspoons of the batter onto an ungreased cookie sheet. Bake at 350 for 9 minutes.  Don’t overbake—they will look under-done when you take them out after 9 minutes but if you leave them on the pan for another 2-3 minutes after taking them out of the oven, they’ll be perfect.  After the 2-3 minutes on the pan, transfer to a cooling rack until completely cool.

Should make about 40-45 cookies.