For this week’s Blogging Marathon #114 theme of “Cookies”, here is the third one after the Nankhatais and the Cocoa Cookies. I had plans to make another type of cookie for this post, however the two dying bananas in my pantry prompted me to try these cookies that I had chanced upon Dhanya’s blog. Have you ever heard about drop cookies? They are basically cookies that are scooped by a tablespoon, plopped onto a mat or tray and then baked. Now the tablespoon has been replaced by an ice-cream scoop. Hehe… However, there are many drop cookies that wouldn’t feel like one despite its appearance. They taste like cakes that have taken a cookie avatar… hehe… And these banana drop cookies come into that category…
Before I go to these cookies, tell me one thing – how has this period affected you? Have you felt overwhelmed and anxious? Have you taken charge of your time and invested it into improving your skills? Have you just let it go with the flow of time? I worked from home for almost a month and a half. It was one of the most varied experiences in my life. I work in a sector where work-from-home is generally not encouraged. In my whole work experience, I have always woken up early, driven to work, worked from a desk and driven back home. It felt right all the time. But when circumstances forced ourselves to work at home, initially I felt too much of inertia. I wasn’t able to concentrate, or should I say, I was feeling handicapped without the usual things at my service at work. More than anything else, I felt that my personal space was being intruded by my work space. It was an awful feeling. I used to feel that the computer was continuously monitoring what I was doing at home during this time. It took me almost a week to get over that thought and realize that actually more than the cons, the pros outweighed it – not having to wake up an hour and a half earlier, being able to sit in front of the PC without even brushing your teeth, the ability to walk around in your home clothes the whole day, having your whole pantry at your disposal to munch whenever you want, being able to be with your kids the whole day, no hassle of traffic… By the time, I started loving the facility, we were reported back to office. Hehe… yet, no complaints… It was definitely a learning phase in every way… 🙂
OK, so let us come back to the recipe for the day, which is the Banana Drop Cookies… When I tried to read a bit about this recipe, it is said that drop cookies were invented during the time of scarcity in the World War times. They hadn’t used sugar at that time, but now since we are blessed to have availability, sugar is being added. There are recipes where the sugar is replaced by the honey, which I felt was a delicious add-on, however knowing that my girls simply loathe the taste of honey, I decided to stick with sugar. If you would like to read a little bit on, then here is a link. If you don’t want to complicate things, then it is just a cookie that can be made without any shaping. 😉
The recipe is quite easy and the batter is quite thick, more of a cake texture. Actually, you can even go ahead and bake the batter in a cake pan if you don’t want to eat cookies. 😉 Chilling the batter for sometime makes it easy to shape them onto a baking tray. I have flavored the cookies with cinnamon and vanilla and didn’t add anything for an extra bite, but you can very well go ahead and add anything from chocolate chips (yum!) or some crushed walnuts, or even cashew nuts. I had used really overripe bananas that were lying untouched in the pantry. Our bananas are usually saved from that state, but some unfortunately get stuck up. 😉 As you can see from the last click, the texture is exactly of that of a cake in a cookie format. They feel like whoopie pies, if I am not mistaken, but missing the filling. 😉 Next time you have ripe bananas but don’t want to make banana bread, then try these drop cookies for a change. Off to the recipe…
- 75 gm butter, softened
- ¾ cup brown sugar
- 2 eggs
- 1 cup mashed banana (2 large bananas approximately)
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- Beat the butter and sugar till fluffy. Add the eggs, banana and vanilla and beat till combined.
- In another bowl, whisk together all the dry ingredients well. Add the wet ingredients and fold in with a spatula till the batter is moist. Chill in the fridge for 30 minutes.
- Preheat oven to 180 degrees. Keep a baking tray lined with parchment paper.
- Using an ice cream scoop or a tablespoon, scoop out the dough and drop on the tray. Keep sufficient spacing in between for the cookies to spread. I made the cookies as batch of 6.
- Bake for 10-12 minutes till done. Transfer onto a cooling rack and cool completely.
- Makes 18 cookies.