Banana Coconut Chocolate Chip Cookies

I’ve gained new appreciation for lots of things I’d never before considered before I became a walking dairy cow mom.  Showers, for instance.  I didn’t know I was such a proponent.  (In fact, I am pretty sure I was on the low end of the shower bell curve.)  No longer, my friends.  I am PSYCHED when I get to shower.  Ramps are another biggie – our first bout of activism: lobbying our condo board association to reinstall a lobby ramp.  Chairs with arm rests – helpful to have something to push off of when trying to stand up.  My friends, who brought us lunches and dinners and sent me funny Bitmojis and fruit to the hospital.  My mom.  Oh, my mom.  My mom was everything those first few weeks.  Cook, grocery shopper, house cleaner, baby changer, bottle washer, life giver.  At one (let’s be honest, very low) point, I found myself breastfeeding my baby in a Wendy’s parking lot, my mom spoon-feeding me a Frosty, and I realized: this is motherhood, and it is NEVER. GOING. TO. END.

I also have a new appreciation for one-handed meals.  And a fast and loose definition of what “meals” entail – these cookies, for instance.

Banana Coconut Chocolate Chip Cookies

• 6 tablespoons butter, softened
• 1/2 cup sugar
• 1 egg, brought to room temperature
  
• 1 super ripe banana
  
• splash vanilla extract
  
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• pinch of salt
• 1/8 teaspoon baking soda
• 1-2 cups semisweet chocolate chips
  
• 1/2 – 1 cup shredded, unsweetened coconut
• optional – pecans, almonds, your preferred nut.

 

1. Preheat oven to 350 degrees F.  Using an electric mixer, cream the butter and sugar together in a bowl.  Slowly beat in the egg, banana and vanilla.
2. In a separate bowl, combine flour, baking powder, salt and baking soda and fluff it all through with a fork; slowly add the dry ingredients to the butter/sugar mixture.
3. As a last step, stir in chocolate chips, coconut & (optional) nuts.
4. Use an ice cream scoop to measure out about half a scoopful onto baking sheets lined with parchment paper.  Bake for about 9-12 minutes, depending on your oven.
   

 

The Verdict:

Goodness these are delicious and I am pretty sure that’s not just because I am always ravenous.  Fluffy and light, they don’t keep longer than a day or two before they start to lose their texture…which wasn’t a problem around here.