Banana & Nutmeg Cookies
Easy to make muffin top like cookies that are not only pillowy,
but also perfectly blend banana and spice!
It has been said: “If you make them…they will come.” This proved to be the case when I made these delicious treats a few months ago. At the time I had only made half a batch, which yielded about 15 cookies, and with minutes (no exaggeration!) there were all but a couple remaining. The pillowy, melt-in-your-mouth banana laced bits of goodness appeal to both cookie lovers and muffin lovers. I have often thought to consider them more of a muffin top than anything else. For those of you who love Seinfeld as much as I do the recipe to make the perfect muffin top with making the whole muffin has yet to be discovered, but these bad boys surely will the to of anyone’s favorite list!
Are anyone of you fans of banana bread, but do not like to take the time to cut a slice (let’s be honest: you take a bigger slice than you intend to every time just like I do); what is great about these cookies is that you take one and go, or two because they are just that yummy. The way the nutmeg and banana work together gives you a perfect combination of what autumn should taste like. Have you ever wondered what seasons would taste like if they were food? Generally speaking, I feel people think autumn to be pumpkin like, winter mint like, spring lemon like and summer fresh like (fresh is a flavor right?).
The second time making these cookies I had decided to make a full batch. On a 10x15 pan I was able to fit 9 good sized cookies per tray; unfortunately for me only one of the racks in my oven allow me to cook unburnt food, so I had to make four batches. That being said, at 8 minutes per patch, 8 minutes is perfect, the cookies/muffin tops come out perfectly puffy, much like a muffin top. The bottoms come out perfectly golden-brown which do not give them a crunch, but rather allows the cookies to be firm enough to be held without losing its form while being oh so soft.
I honestly cannot express how soft these cookies come out. As you put the cookies on the tray you might think that the dough is too soft; you may even think that the cookies may not be done after 8 minutes because of how soft they are. So long as you see the bottoms change to golden-brown and if you press on the tops of the cookies they spring back they came out cooked. This is one cookie where you cannot simply just eyeball it. My one criticism of these cookies is that when stored they remain a bit sticky, much like the top of a banana muffin.
I honestly cannot express how soft these cookies come out. As you put the cookies on the tray you might think that the dough is too soft; you may even think that the cookies may not be done after 8 minutes because of how soft they are. So long as you see the bottoms change to golden-brown and if you press on the tops of the cookies they spring back they came out cooked. This is one cookie where you cannot simply just eyeball it. My one criticism of these cookies is that when stored they remain a bit sticky, much like the top of a banana muffin.
Banana Nutmeg Cookies
Serves: 24-36 cookies
Ingredients
⅓ cup butter, room temperature
1 cup sugar
⅓ cup shortening
2 eggs
2½ cups flour
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon of nutmeg
2 teaspoon baking powder
3 bananas (they were pretty average sized)
1 teaspoon vanilla
½ cup chopped walnuts
Instructions
1. In your stand mixer or a bowl, combine the butter and the sugar until it gets fluffy.
2. Add in the shortening and mix together well.
3. Add the eggs in one at a time and mix well between additions.
4. In another bowl, sift together the flour, baking soda and powder, nutmeg and the salt.
5. Mash the banana in a bowl. Once you have the banana mashed, add the vanilla.
6. Pour the flour and the banana mixture into the butter/sugar mixture alternating and mixing well between each addition.
7. Stir in the walnuts.
8. The batter will seem loose and quite sticky.
9. Use a mini ice cream scoop to scoop the banana cookie dough onto a parchment paper lined cookie sheet.
10 Bake at 375 for 8-10 minutes, or until bottoms are getting golden. They might not appear done, but if you touch them, they will feel a little like cake and not be sticky.
Recipe from: Dail Dish Recipes
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Posted by Efrain on: 9/02/14