In another lesson on why I shouldn't buy bananas for breakfast,
I decided to use 3 very ripe kitchen counter residents
to make these Peanut Butter Banana Chocolate Chip Cookies.
They make me sad that tomorrow is Monday,
and that I can't spend another afternoon reading on the couch,
and that I don't have any more bananas.
If you want big, bakery style cookies like the ones above,
scoop by the 1/2 cup, flatten slightly and bake for 3 extra minutes.
For smaller cookies (the kind where you justify eating 3),
scoop the dough into 2-tbsp size rounds.
High altitude friends: cut the amount of baking soda in half,
increase the oven temperature by 5 degrees and bake 12 minutes.
No comments:
Post a Comment