Chocolate Banana Or Orange Cookies Recipes

BANANA CHOCOLATE CHIP COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 13-16 minutes or until edges are lightly browned. Remove to wire racks to cool.

CHOCOLATE ORANGE COOKIES

Steps:

• Cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 15 minutes. , On a floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter or shape into 2x1-in. rectangles. Place 2 in. apart on ungreased baking sheets. Combine orange zest and remaining sugar; spread thin layer over cookies., Bake at 350° for 14-16 minutes or until the edges just begin to brown. Remove to wire racks to cool. Melt chocolate chips; decorate cookies.

BANANA EVERYTHING COOKIES

Steps:

• Preheat oven to 350 degrees. Lightly spray two baking sheets with oil. In a mixing bowl, mash banana well. Add oil, sugar and vanilla, and mix with a strong fork. Add flour, baking soda, salt and cinnamon, and mix until just moistened.
• Add oatmeal, walnuts and chocolate chips. Using your hands or a sturdy spoon, mix well, making sure oats are well moistened. (If dough is very slippery, add one or two extra tablespoons flour.)
• Using clean, wet hands, re-wetting as needed, roll dough into balls slightly smaller than a golf ball, about 1 1/3 inches in diameter. Flatten slightly and place 2 inches apart on a baking sheet. Bake until lightly browned, 10 to 12 minutes. Remove from heat and allow to cool for 2 minutes, then transfer to a rack to cool completely. Store in an airtight container.

CHOCOLATE ORANGE COOKIES

Steps:

• Beat the butter with an electric whisk until it is light and fluffy, then beat in the icing sugar a little at a time, adding the orange zest and 1 tbsp orange juice. Beat in the flour and cocoa a little at a time, then mix in the chocolate and orange peel and 1-2 tbsp milk.
• Divide the mixture into two, pat each into a rough log shape on a piece of non-stick wrap or baking parchment, then use the wrap to help you shape each piece into a log around 15cm long. Chill until firm, about 2 hrs (see tip, below).
• Heat the oven to 180C/160C fan/gas 4. Line two baking sheets. Cut ½cm-thick cookies from the dough and lay them on the baking sheets, leaving space so they can puff up and spread. Put a piece of sugared candied orange on top of each. Bake for 10-15 mins or until the cookies are puffed. Cool on the sheets for a couple of mins before sliding them onto a wire rack. Will keep for two to three days in an airtight container.

ORANGE, OAT & SULTANA COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Cream the butter and sugar together until well blended and smooth. Gradually beat in the banana, vanilla extract and egg. Add the zest. Mix well with a wooden spoon until thoroughly blended.
• In a large bowl, mix the flour, salt, baking powder, oats, coconut, walnuts and sultanas or chocolate chips. Stir the dry ingredients into the wet and mix thoroughly until a thick dough is formed. Line a baking sheet with parchment. Drop heaped tbsps onto the sheet, leaving a 5cm (2in) space around each one, and press down lightly. Bake for 15-20 mins until lightly browned. Cool.