I posted this awhile back on Thrift Kitchen, then used the recipe in an issue of Craft Leftovers Monthly, and will now share it with you today – totally making some tomorrow. I had planned of sharing an “amazing recipe” for a Bean stew, but it came out only “good” as in, I can eat it and enjoy but am not amazed. Maybe it’s just because I wanted rice with it and only had crackers. Maybe I’ll get some rice at the store tomorrow and see how I like it then. I thought I had beans other than the ones I did. It is definitely down to the wire on getting to the grocery store. I had dinner though, and it was healthy, and I didn’t end up going out to eat because I was lazy – I was lazy, but I made dinner anyway because I wanted to stay true to my Thursdays being in the Thrift Kitchen. Maybe it just needs a little cilantro. Enough of that, on to cookies!
Just a few of my favorite things went into these cookies. I just dug around in the freezer and cupboards and whipped these up last Thursday night {so like a few months ago since I posted this on May 23rd, ha!}. They started out as cookies, but I really feel like they came out more like scones – delicious either way. I have to admit I’ve been eating them for an afternoon snack, breakfast, and dessert. What a useful treat to have around the house, right? Haha.
Wonder Blend Scookies – oh dear, did I just type that? I’m leaving it.
Ingredients:
1 banana
1 stick softened butter (8 T)
2 t vanilla extract
1/2 t. salt
1/2 t. baking soda
1/4 t. baking powder
1 cup sugar
2 large eggs
1 cup whole wheat flour
1 1/4 cup white all purpose flour
1 cup chopped walnut
1 cup dark chocolate chips
Directions:
Pre-heat oven to 375 degrees Fahrenheit.
Mash up bananas and blend with softened butter – add sugar and mix together.
Add remaining ingredients except for walnuts and chocolate chips. Once thoroughly mixed, stir in chocolate chips and walnuts.
Place drops of batter onto cookie sheets – about 1 1/2 – 2 T per drop.
Bake at 375 for 12 – 15 minutes.
Makes: 18 – 24
And then there was one. I actually had to make sure we didn’t eat the last one so I could take a picture of it. I chomped through this last one while I was finishing up this post :) Delicious!
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Yum! These look delicious!
Have you tried them with pecans? I don’t know the difference in quality of the two nuts but i can’t resist pecans.
You bet! I pretty much use whatever nuts I have around. Go with what you have, or what is your favorite. I think slivered or finely chopped would be best.
They look great I’m going to make some for the scouts stall
at Camden 20th Sept. 1st Burragorang Scout Group
raising money for Aust Jamboree 2010.