White Chocolate-Pecan-Banana Cookies | Marlene Maurer – Lakewood, Colo.
1 c. butter
1 c. brown sugar
3/4 c. granulated sugar
1 tbsp. vanilla extract
1 banana, mashed
2 1/4 c. all-purpose flour
3 tbsp. cornstarch
1 tsp. coarse salt
1/2 tsp. baking soda
8 oz. white chocolate, chopped
1 c. chopped toasted pecans
Preheat oven to 375.
Beat butter and sugars until fluffy.
Add eggs, one at a time, and beat well.
Add vanilla and banana.
Add flour, cornstarch, salt and soda; mix well.
Add chocolate and pecans; mix gently.
Chill dough about 1 hour.
Using a small ice cream scoop, drop dough onto baking sheet.
Sprinkle with coarse salt.
Bake 15 minutes or until browned on edges.
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