Banana Bread Cookies Chewy (Print Version)

# Ingredients:

→ Wet Ingredients

01 - 113g unsalted butter, softened
02 - 200g granulated sugar
03 - 1 large egg
04 - 1 teaspoon vanilla extract
05 - 240g mashed overripe bananas (about 2 large bananas)

→ Dry Ingredients

06 - 250g all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 1 teaspoon ground cinnamon
10 - 1/2 teaspoon ground nutmeg
11 - 1/2 teaspoon ground cloves

→ Optional Additions

12 - 120g chopped walnuts or pecans
13 - 175g semisweet chocolate chips

# Instructions:

01 - Preheat your oven to 175°C (350°F). Line baking sheets with parchment paper or lightly grease them.
02 - In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
03 - Beat in the egg and vanilla extract until well combined.
04 - Mix in the mashed bananas until the mixture is smooth.
05 - In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.
06 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
07 - Fold in the chopped nuts and chocolate chips, if using.
08 - Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 5 centimeters apart.
09 - Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
10 - Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

# Notes:

01 - For a more pronounced banana flavor, use very ripe bananas with brown spots.
02 - If you prefer a less sweet cookie, reduce the granulated sugar to 150g.
03 - These cookies can be stored in an airtight container at room temperature for up to 3 days.

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