Zutaten für Banana Nut Butterscotch Drop Cookies
- 1 ½ cups all-purpose flour
- baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- nutmeg
- ¾ cup packed brown sugar
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
- 3 ripe bananas
- banana flavoring
- 1 cup rolled oats
- ½ cup chopped walnuts
- ½ cup butterscotch chips
- ½ cup chopped pecans
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Zubereitung von Banana Nut Butterscotch Drop Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup packed brown sugar until light and fluffy. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- Mash 3 ripe bananas and stir them into the wet ingredients. Add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1 cup rolled oats, ½ cup chopped walnuts or pecans, and ½ cup butterscotch chips.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
431g
Fat
177g
Carbs
56g
