Welcome to the fourth post in my year-long Cookie Series, where I want to bring you a new and delicious cookie recipe every Tuesday of 2015!
If you read my "detailed" post about the Cookie Series, you may remember that I said, "After all, who wouldn't want to try a tofu cookie?" You probably don't. You know why? Because you're smart. You probably realize that tofu isn't something that should be paired with cookie dough. You probably realize that it would taste nasty. You probably realized that I would try it at some point for you.
Well, I made a batch tofu cookies. The batter tasted decent, the fresh-baked cookies tasted alright and the room-temperature cookies made good dog treats.
Here's a picture of them, in case you were curious as to what they looked like:
Instead of writing a post about fancy vegan dog treats, I'll give you a recipe for Banana Split Cookies.
The original recipe is a Banana Chocolate Chip cookie that looks like this:
I like the cookies with the toppings, but my favorite kind is the plain ol' original one. Is that sad? What does it mean?
Does it mean I'm plain and boring?
Does it mean that I don't want life to have any flavor?
Does it mean that I don't like to go out of my comfort zone?
Does it mean that I don't have a discerning palette?
WHAT DOES IT MEAN?!?
COULD ALL OF THESE THINGS BE TRUE?!?
Or maybe it means I don't like sprinkles.
BANANA SPLIT COOKIES
- 1 cup (2 sticks) butter, unsalted
- 1 cup sugar
- 3/4 cup light brown sugar
- 2 eggs
- 1 tsp. vanilla
- 2 bananas, ripe
- 1/2 cup vanilla ice cream
- 3/4 tsp. salt
- 1 1/2 tsp. baking soda
- 4 cups flour
- 2 cups milk chocolate chips
- Preheat oven to 350.
- Cream the butter and sugars until fluffy. Add the eggs, vanilla and bananas.
- Mix in the ice cream.
- Next, stir in the salt, baking soda and flour until combined.
- Add the chocolate chips and any other mix-ins that you want.
- Scoop the cookie dough onto the cookie sheet and then add topping if desired.
- Bake for 10-12 minutes.
This is an original recipe.