Banana S’Mores Cookies

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Hello everyone! Happy Halloween :)! I hope everyone had an awesome day celebrating Halloween. For this post I will show you another way on how you can use over ripe bananas instead of using it for the typical banana bread recipe. I found this recipe while I was browsing through the food and drink section on Pinterest.

Slightly adapted from: http://www.ihearteating.com/2012/08/19/banana-smores-cookies/

What you will need:

• For the Cookie
  • 1 ½ cups of all-purpose flour
  • 1 ½ tablespoon of baking soda
  • ½ teaspoon of salt
  • ½ cup of unsalted softened butter
  • ½ cup of granulated white sugar
  • ½ cup of milk
  • 1 teaspoon of vanilla extract
  • 2 eggs
  • ¾ cups of crushed graham crackers
  • 2 overripe mashed bananas

• For the Filling

• 2 Hershey’s Milk Chocolate bars (12 squares of chocolate each) or 48 chocolate disks

• 24 marshmallow stackers

 

Instructions

1. Preheat your oven to 375 degrees Fahrenheit.
2. In a large bowl combine the dry ingredients- all-purpose flour, baking soda, and salt. Set aside.
3. In another bowl combine the softened unsalted butter and sugar. Mix until well combined. Then add in the eggs one at a time. Once you have incorporated the eggs into the mixture add in the milk and vanilla extract.
4. Using a potato masher or a fork mash the over ripe bananas until you no longer see huge chunks.
5. Add the mash bananas into the wet ingredients mixture.
6. Slowly add the dry ingredients in batches into the banana mixture. Then set aside. (Tip: Make sure to occasionally scrape down the sides of the bowl to incorporate the ingredients well.)
7. Place graham crackers in a Ziploc sandwich bag. Using a dough roller or a spoon mash the graham crackers into fine crumbs.
8. Using a silicone spatula fold in the graham cracker crumbs into the banana cookie batter.
9. Drop a tablespoon of banana cookie batter onto your baking pan.
10. Bake for 8 to 10 minutes, or until lightly golden brown.
11. Gently flip the cookies bottom up. Then place one square of chocolate bar on one half of the cookies. With the remaining half place one marshmallow stacker.
12. Put the cookies back in the oven for about 1 to 2 minutes.
13. Once the chocolate has slightly melted and the marshmallow has puffed out, gently press the cookies together.
14. Enjoy while the cookie is still warm. 🙂

Step One: Combine the dry ingredients- flour, baking soda, and salt together.

Step Two: Combine the unsalted butter and sugar. Mix until well combined then add in the eggs one at a time. Then add in the milk and vanilla extract.

( Sorry I forgot to include the picture of me adding in the eggs because I accidentally deleted the picture when I was uploading the others.)

  

  

Step Three: Using a potato masher or a fork mash the bananas until you no longer see huge chunks.

   

Step Four: Add the banana mixture into the butter, sugar, egg, milk, and vanilla extract mixture.

   

Step Five: Slowly add the dry ingredients into the banana mixture.

 

Step Six: Place graham crackers in a Ziploc sandwich bag. Using a dough roller or a spoon mash the graham crackers into fine crumbs.

( I didn’t mash the graham crackers into fine crumbs because I wanted to add some crunchy texture to the cookies.)

  

Step Seven: Using a silicone spatula fold in the graham cracker crumbs into the banana cookie batter.

  

Step Eight: Drop a tablespoon of banana cookie batter onto your baking pan. Bake for 8 to 10 minutes, or until lightly golden brown.

(Tip: Make sure to leave some space between each cookie in order to prevent them from expanding right next to each other.)

 

Step Nine: Gently flip the cookies bottom up. Then place one square of chocolate bar on one half of the cookies. With the remaining half place one marshmallow stacker. Put the cookies back in the oven for about 1 to 2 minutes.

( I forgot to buy some Hershey’s chocolate bars so instead I used semi-sweet chocolate chips.)

 

Step Ten: Enjoy. 🙂

  

My Verdict: This cookies were really moist and cakey with a prominent banana flavor. The banana flavor went well with the chocolate and marshmallow.  When I bit into the cookie s’mores I could taste the graham cracker since I included some chunks of it which added a nice texture to the cookie.

Ba-ba-ba-ba-ba-nana Ba-ba-ba-ba-ba-nana Oatmeal Cookies

Hey guys! For this week’s post I have decided to recreate a banana oatmeal cookie recipe from a blog called Divas can Cook created by Monique. You guys should definitely check her blog out (http://divascancook.com/) because she has a lot of amazing recipes. For this recipe I have change the measurement of some of the ingredients such as the amount of cinnamon, white sugar, banana, and oatmeal require.

(http://divascancook.com/2013/03/banana-oatmeal-cookies-recipe.html)

What you will need:

• 2 cups of all purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 1 teaspoon of cinnamon
• 1 cup ( 2 sticks) of room temperature butter
• 1/2 cup of white sugar
• 3/4 cup of brown sugar
• 2 room temperature eggs
• 1 teaspoon of vanilla extract
• 3 smashed bananas
• 2 cups of Quaker Oats 1 minute instant oatmeal

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit.
2. Combine all the dry ingredients- flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, combine the room temperature butter, white sugar, and brown sugar until smooth and creamy.
4. Then add in the room temperature eggs and vanilla extract until combined. Set aside.
5. Peel away the skin from the banana then place it into a medium size bowl. (Tip: Peel the banana upside down to prevent from getting that annoying white string.) Using a fork or a potato masher smash the bananas until smooth.
6.  Add in the mixture of bananas into the mixture of butter, white and brown sugar, eggs, and vanilla extract. Mix until well combined.
7. Add the dry ingredients a little at a time into the mixture of wet ingredients. Stir slowly until all the flour is incorporated.
8. Add in the oatmeal and stir until combine.
9. Use a tablespoon or a small ice cream scoop to scoop out the dough and place it two inches apart from each other on a baking pan.
10. Bake for eight to ten minutes.
11. After baking let the cookies cool for about five minutes.
12. Enjoy. 🙂

Step 1: Combine the dry ingredients.

Step 2: Combine the butter, white sugar, and brown sugar. Mix the mixture until smooth and creamy.

Step 3: Add in room temperature eggs and vanilla extract.

Step 4: Place the bananas into a medium size bowl and smash using a fork or potato masher. Then combine with the wet ingredients.

Step 5: Slowly add in the dry ingredients into the wet ingredients. Mix until well combined.

Step 6: Add in instant oatmeal.

Step 7: Scoop out dough and place two inches apart on baking pan.

Step 8: Bake for about eight to ten minutes. Then let the cookies cool for about five minutes.

Step 8: Enjoy.

My Review: I thought the banana oatmeal cookie was a bit dry for me so I had to drink some milk with it. The cookie was not too sweet which was a good thing due to the fact that I only added 1/2 cup of white sugar instead of 3/4 cup which the recipe required. The banana flavor was not overwhelming.