Tin Foil Soldier

I haven’t posted any recipes in a while, but that doesn’t mean I haven’t been baking.

The bananas that Kevin bought had been sitting in the fruit basket for a while and we decided that last night was do or die night.

Banana Espresso Cookies

• 4 ripe bananas (or overripe)
• 3 tb molasses
• 1 stick butter
• 1/2 c sugar
• 1 egg
• 1/4 cup soy nut butter
• 1 cup flour (I used whole wheat)
• 1 tsp baking soda
• 3 cups oats
• forgot these fresh grated nutmeg, cinnamon, all spice, ginger
• 1/2-3/4 cup chocolate espresso chips
• 1/2-3/4 c dried banana slices, broke into bits (1/2″ pieces?)

Put the bananas in the mixer and mash. Let set for a bit to develop the sugars or something.
Add the molasses to make the cookies a bit darker and add that wonderful flavor.
put in the stick of butter and sugar, blend well.
Add the egg and soy nut butter, mix again.
Add the flour, baking soda, and oats, mixing to incorporate.
Add the espresso chips and the banana pieces.

Pipe/spoon/whatever onto a pan.

Bake at 350 for 10 minutes

The cookies came out nice and soft.  They spread out a little and puff up just the right amount.

I like to make cookies, but I hate portioning them out onto the pan. Thick dough / runny dough / whatever, I don’t like doing it. This dough had a batter like consistency so I decided that I was going to just pipe them onto the pan. I took the cookie batter and put it into a 1 gallon zip top bag. Cut on of the corners off so that the hole is about 1″ in diameter and there ya go. Piping the cookies onto the sheets is not only so much faster, its kinda fun as well. I have also piped cupcakes / muffins into their papers because its so much easier to do quickly and accurately.