Banana Pudding Cookies
Submitted by: Kristina_Vanni | Source: The Daily Cookie by Anna Ginsberg ( http://www.cookiemadness.net )
- Servings: Makes about 42 cookies.
|2¼ cups||All-purpose Flour|
|1 tsp||Baking Soda|
|1 cup||Unsalted Butter, room temperature|
|¾ cup||Firmly Packed Light Brown Sugar|
|¾ cup||Granulated Sugar|
|Box (3.4 Oz) Instant Banana Pudding Mix|
|2 tsp||Vanilla Extract|
|1 cup||Quick-cooking Oats, not instant|
|4 oz||White Baking Chocolate, chopped|
|20||Vanilla Wafers, broken, or 8 graham cracker squares, broken|
1. Preheat oven to 350 degrees F and place a rack in the center. Have ready two ungreased baking sheets.
2. Mix the flour, baking soda, and salt together in a medium size bowl; set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl using a handheld electric mixer, beat the butter and both sugars on medium speed until creamy, scraping the sides of the bowl often. Beat in the pudding mix, and then beat in the eggs and vanilla on medium-low speed. By hand or using the lowest speed of the mixer, add the flour mixture to the batter and blend until it is almost fully mixed in. Stir in the oats, white chocolate, and broken cookies, letting the cookies break a little more as you stir.
4. Scoop up tablespoons of dough and make balls about 1-inch in diameter. Arrange about 2 1/2 inches apart on the baking sheets. Press down slightly so that the tops are even. Bake one sheet at a time for 10 to 12 minutes, or until the edges are nicely browned and the cookies appear set. Remove from the oven and while they are still warm, using the tip of a spatula, gently nudge the edge of the cookies inward to add some crinkles and folds. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.