Banana Chocolate Chip Softies

This is a super delicious recipe that I came across in my "Family Cookbook" sometime ago. A few of my Aunts banded together to create a family cookbook that family members could submit their favourite recipes to, and I find myself using it pretty frequently. (and not just for these cookies!)

According to the book this recipe was submitted by my Aunt JoAnn and is originally from Treasury of Desserts Cookbook. It's a great way to up that really ripe banana sitting on your counter--and they taste DELICIOUS!!

 

Banana Chocolate Chip Softies

Ingredients:

• 1 ripe banana, mashed
• 1 1/4 cup all-purpose flour (I usually use part white, part whole wheat)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup butter or margarine, softened
• 1/3 granulated sugar
• 1/3 cup firmly packed brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 1/2 cups chocolate chips

Directions:

1. Preheat oven to 375 degrees F. Lightly grease cookie sheet or line with parchment paper.
2. Place flour, baking powder and salt in small bowl; stir to combine.
3. Beat butter (margarine), granulated sugar and brown sugar in large bowl with electric mixer at medium speed till light and fluffy.
4. Beat in mashed banana, egg and vanilla.
5. Add flour mixture and beat at low speed till blended.
6. Stir in chocolate chips with mixing spoon. (dough will be soft)

 

7. Drop tablespoon sized drops of dough on cookie sheets.
8. Bake for 9 to 11 minutes or until edges are golden brown. Let cookies cool on cookies sheet for 2 minutes then remove to wire rack to cool. Store in tightly covered container at room temperature or in fridge.

Note: These cookies are *supposed* to be soft on top once baked, and they freeze well.

Carrot Cake Cookies

Mmmmm....delicious!!

My Sister-in-Law made these cookies recently, and I was lucky enough to stuff some into my mouth and let me tell you, they are awesome! They aren't difficult to make and you can sandwich as much (or as little) frosting between the cookies as you like!

Carrot Cake Cookies

Ingredients:

For the Frosting:

8 ounces cream cheese, room temperature

8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature

1 cup confectioners' sugar

1 teaspoon pure vanilla extract

 

For the Cookies:

1 cup packed light-brown sugar

1 cup granulated sugar

1/2 pound (2 sticks) unsalted butter, room temperature

2 large eggs, room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

2 cups old-fashioned rolled oats

1 1/2 cups finely grated carrots, (about 3 large carrots)

Directions:

1. Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.
2. Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. Combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
3. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats and carrots. Chill dough in refrigerator until firm, at least 1 hour.
4. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

 

 

 

TIP: You can store cookies in a ziplock bag and the icing in a separate container for about a week in the fridge and make them into sandwiches as desired!