Bananaberry Cookies

Monday! Need a cookie!

So far, today has been fabulous. After a weekend with Matt (the first Friday and Saturday in a row that we’ve both had together…and not working…in a LONG time…maybe ever), I am off today and living it up. Workout with a friend, wandering around a mall, very relaxing. I’ve noticed (and Matt has, too) that having a job {at a church} that I love, living in a lovely neighborhood, and feeling sunshine most every day has really livened my spirits. Life is too short to be unhappy or just be content, and I’m very thankful that this is a season in my life where things are pretty darn awesome. You know what I mean? Life has ups and down, of course, so I’m trying to relish in the moments when there’s a lot to smile about. I hope that for you, too.  

Here are a couple of fun photos:

Waldport, OR

Our front yard

See Mt Hood in the middle?

Front yard again

Rose Garden in Portland…no roses yet, but these cuties are blooming!

Our side yard…granted, we live on a church campus, so we take NO CREDIT for the gorgeous flowers!

Now on to butter, strawberries and bananas. To be honest, cooking/baking bananas is a pretty weird concept to me, but usually tastes good. These cookies are pretty tasty. For those who aren’t obsessed with chocolate, these are a nice alternative–quick and easy, too. This is my cousin Cindy’s cookie dough base recipe, and I’ve tweaked it a little to allow for the strawberry and banana.

Bananaberry Cookies!
Makes 15-18 medium-sized cookies
 
1 1/3 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt

1/4 cup white sugar

1 stick butter or margarine, softened

1/2 cup light brown sugar

1 egg

1 teaspoon vanilla extract

1/2 cup chopped strawberries (about 4 large)

1/3-ish cup chopped banana (1 small banana)

step one: Preheat oven to 375 degrees. Mix first four {the dry} ingredients together in a medium bowl. In a second bowl, combine butter through vanilla.
step two: Pour dry ingredients into wet ingredients and combine until lumps are out, but don’t stir forever. Fold in strawberries and banana.
step three: On a nonstick baking pan, scoop 1 tablespoon worth of dough and space apart by an inch or two (they spread a little). Bake for 8-10 minutes, or until non-jiggly and a little brown on top. Let cool for 2 minutes or so before transferring to a cooling rack or before devouring. Enjoy! 

Happy eating!
Laurel

~Laurel~

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