Yesterday was a cookie-filled day. I have a confession: I have now bought girl scout cookies on three separate occasions… within the last month.
Support the girl scouts-yes! Buy delicious cookies-totally! But this means there have been an awful LOT of sugary calories at my house lately. And it’s SO hard to wake up in the morning and go to the kitchen to feed my dog, see those boxes (yes, plural) of cookies on the counter and then not eat a few for a pre-breakfast treat.
I mean, I got will power. But I’m not super man. Geez.
Those little girl scouts practicing their business skills and raising money for probably wholesome trips to ride horses is just too much to pass up. Right?
Usually I see one of two personality types as they try to sell me delicious cookies. 1.) SO shy but trying to go for it because their mom or leader is encouraging them. That’s always cute. And when you see a shy little girl trying to sell you something I just can’t say no, she’s trying so hard! 2.) The smooth sales-lady type. Those little girls are going to be CEOs one day and probably don’t need my cookie money. But when they confidently give me their quick and to-the-point pitch that is both friendly and professional while flashing me their I’m-missing-one-of-my-front-teeth grin, well… yeah I gotta buy some cookies.
Honestly, if the girl scouts were selling celery I’d probably still buy it (please note I don’t really care for celery). Little girls learning about business-that sort of makes my heart melt.
So yesterday, after buying my sixth box of cookies for the month, I went home and decided to make cookies too.
Because that just makes sense.
Whole Wheat Chocolate Chip Banana Cookies, makes around 2 dozen. Recipe slightly adapted from Good to the Grain.
*These are some of the best cookies I’ve made this year! You can omit the banana and/or add anything else you prefer. But don’t omit the chocolate-I just can’t recommend that in good conscience.
Needed: 2 1/2 cups whole wheat flour, 1/2 cup all-purpose flour, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons salt, 2 sticks of softened butter, 1 cup brown sugar, 1 cup sugar, 2 eggs, 2 teaspoons vanilla extract, 8 ounces dark or semi-sweet chocolate chips and 2 ripe bananas.
You can use all whole wheat flour, as the original recipe called for that. I just ran out so used some all-purpose and thought these turned out awesome anyway.
In a bowl combine the flours, baking soda, baking powder and salt. Whisk together (or sift together). In a mixer (or with an electric hand mixer) cream the softened butter and sugars together. Add both eggs and beat until just combined. Now add in the flour mixture and beat until dough forms. Use a wooden spoon or your (clean) hands to mix in the chocolate chips and one of the bananas mashed up.
Spoon batter in 3 tablespoon size balls onto a prepared baking sheet (I covered mine in parchment paper-it’s the way to be!). Top with a slice of banana from your remaining banana. Bake at 350 F for about 20 minutes. These cookies will spread as they bake so don’t crowd the batter as you spoon it out. But if they do spread into each other as they bake just use the edge of your spatula to cut them apart before removing to the cooling rack-they may look a little less than perfect but they will still taste awesome!