is must feel like cookie time

In the past two days both Emily and Jessica have taken to the kitchen.  Josh joined Jessica in her cookie making venture.  Emily had a hankering for cinnamon and made snickerdoodles.  Jessica went with the banana flavor.

Snickerdoodles (courtesy of FLOUR by Joanne Chang)

1 cup unsalted butter at room temperature – 2 sticks

2 cups granular sugar

2 eggs

2 1/2 cups flour

1 tsp. baking soda

1/4 tsp. kosher salt

2 tsp. cream of tartar

1/4 cup cinnamon

Preheat oven to 350

Using a mixer with a paddle attachment cream together the butter and 1 1/2 cups sugar for at least 5 minutes until it is really light and fluffy.  Add the eggs and beat another 2-3 minutes.

Sift together the flour, baking soda, salt and cream of tartar.  Add to the mixture. 

In a small bowl mix together the remaining 1/2 sugar and cinnamon.

Make the dough into rounded tablespoons.  Roll in the cinnamon/sugar mixture.  Drop them on a parchment covered cookie sheet and press them down with your hand. 

Bake for about 15 minutes or until the cookies are brown around the edges.

Banana-Walnut Chocolate-Chunk Cookies (courtesy of Martha Stewart Cookies)

Preheat oven to 375.

1 cup flour

1/2 cup whole wheat flour

1/2 tsp. baking soda

3/4 cup unsalted butter, room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar

1 egg

1 1/2 tsp. vanilla

1/2 cup mashed ripe banana (about one)

1 cup old fashion rolled oats

8 ounces chocolate chips or chunks

1/2 cup chopped walnuts

In a standing mixer with a paddle attachment, mix together the butter and both sugars for about 5 minutes.  Add the egg and vanilla until combined.  Mix in the banana.  Mix together the flours, salt and baking soda with a fork.  Now add that mixture to the bowl and combine completely.  Stir in the oats, then the chocolate and walnuts.

Make the dough into round scoops (1 1/2 inches each) and drop on the parchment covered cookie sheet about 2 inches apart.  Bake until golden about 12 minutes, cool.