Fluffy Banana Nut Cookies
Soft and cakey banana buttermilk cookies filled with chopped walnuts.
Ingredients
- 4 cups (500g) all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 ¼ cup (125g) granulated sugar divided
- 1 cup (100g) packed light brown sugar
- 1 cup (172g) vegetable shortening (Crisco)
- 1 overripe banana
- 2 eggs
- 1 cup (257ml) buttermilk
- 1¼ cups (g) chopped walnuts divided
Instructions
- Preheat oven to 375°F, prepare baking sheets with parchment paper or baking spray; set aside.
- In a large bowl whisk together flour, baking soda, and salt; set aside.
- In a stand mixer fitted with a paddle attachment or a large bowl with hand mixer cream together 1 cup of the granulated sugar (reserve ¼ cup), brown sugar, and vegetable shortening until light and fluffy. Mix in banana, and then the two eggs until combined.
- Alternate dry ingredients and buttermilk into the wet mixture and mix on low until fully incorporated.
- Fold in 1 cup of chopped walnuts. With two spoons spread out a heaping two spoonful amount of dough onto a prepared cookie sheet. Use the back of the spoon to shape the dough into a circle. Bake about 6 cookies per tray. Sprinkle a little reserved granulated sugar and chopped walnuts on each cookie.
- Bake for 9-11 minutes. Let cool and enjoy!