These cookies are so soft, so full of banana and nutmeg flavor and such a change from a normal cookie, that they’re just special. Special little cookies that taste just like banana bread.
I haven’t participated in the Improv Challenge in awhile, and I noticed that their theme today was Banana and Nutmeg, and I thought “Oh! I have a recipe that fits that theme….” and decided I’d post it. Except I forgot to contact her ahead of time to let her know because I suck like that. I can barely remember what day of the week it is, let alone to email someone. haha It’s my fault, maybe next month I’ll do better. At any rate, I’m posting them because I needed a post today and these have been patiently waiting and they were so good you have to see them/try them. So just pretend I’m participating in the Improv Challenge. hehe Even though I guess I’m not.
A couple of notes about these cookies: These make about 3 dozen cookies, so we divided up the dough into thirds. The first batch we did was walnuts only. The second batch we made, we added chocolate chips with the walnuts. The last dozen we made with only chocolate chips.
I cannot even tell you which ones were better. They were all so delicious in their own way, and I recommend you trying it the same way.
We made these as one of our new cookies to give as gifts for Christmas but we liked them so much, that we’ve made them a few more times with different add ins since then, macadamia nuts, white chocolate chips, raisins (a kids suggestion and I did not enjoy them!), dried banana and coconut.
- 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
- In your stand mixer or a bowl, combine the butter and the sugar until it gets fluffy.
- Add in the shortening and mix together well.
- Add the eggs in one at a time and mix well between additions.
- In another bowl, sift together the flour, baking soda and powder, nutmeg and the salt.
- Mash the banana in a bowl. Once you have the banana mashed, add the vanilla.
- Pour the flour and the banana mixture into the butter/sugar mixture alternating and mixing well between each addition.
- Stir in the walnuts.
- The batter will seem loose and quite sticky.
- Use a mini ice cream scoop to scoop the banana cookie dough onto a parchment paper lined cookie sheet.
- 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.