SOFT BANANA COOKIES RECIPE RECIPES

Name: Soft Honey Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 16 cookies.
Ingredients: 1/4 cup sugar; 2 tablespoons canola oil; 1 large egg, room temperature; 3 tablespoons honey; 3/4 teaspoon vanilla extract; 1 cup plus 2 tablespoons all-purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon ground cinnamon; 1/8 teaspoon salt

SOFT HONEY COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME

Soft Honey Cookies Recipe: How to Make It - Taste of Home image

These old-fashioned honey cookies have a subtle honey-cinnamon flavor and a tender texture. This recipe has been a favorite in my family for years and now it can be one at your house, too. —Rochelle Friedman, Brooklyn, New York

Provided by Taste of Home

Categories Desserts

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 16 cookies.

Number Of Ingredients 9

Ingredients

1/4 cup sugar
2 tablespoons canola oil
1 large egg, room temperature
3 tablespoons honey
3/4 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

Steps:

In a small bowl, beat sugar and oil until blended. Beat in egg; beat in honey and vanilla. Combine flour, baking powder, cinnamon and salt; gradually add to sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours., Preheat oven to 350°. Drop dough by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake until bottoms are lightly browned, 8-10 minutes. Cool for 1 minute before removing from pan to a wire rack. Store in an airtight container.

Nutrition Facts : Calories 77 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 31mg sodium, CarbohydrateContent 13g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 1g protein. Diabetic Exchanges 1 starch.

SOFT AND CHEWY OATMEAL RAISIN COOKIES

Soft and Chewy Oatmeal Raisin Cookies image

This oatmeal raisin cookie recipe makes cookies that are soft in the middle, a little chewy on the outside and full of warm flavors like cinnamon and vanilla. They are very easy to make and you don’t need any fancy equipment – only a hand mixer. We use two types of raisins in these oatmeal cookies for color and extra texture (the golden raisins are slightly softer). You could, however, choose to only use one kind or substitute them for other dried fruit and they will still be fantastic.

Provided by Adam and Joanne Gallagher

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield Makes approximately 16 cookies

Number Of Ingredients 13

Ingredients

1/2 cup raisins
1/2 cup golden raisins
1 cup hot water
3/4 cup (170 grams) unsalted butter, room temperature (1 1/2 sticks)
1 cup (200 grams) packed light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
3/4 cup (100 grams) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
3 cups (270 grams) old-fashioned rolled oats

Steps:

Heat oven to 350 degrees F (177 degrees C). Line two baking sheets with parchment paper.
Add raisins to a small bowl then cover with hot water. The hot water helps the raisins to become plump and juicy. Set the bowl aside for about 10 minutes.
In a large bowl, beat the room temperature butter and sugar with a hand blender until creamy, about 2 minutes. (You can also use a stand mixer fitted with the paddle attachment). Add the egg and 1 1/2 teaspoons of vanilla extract then beat until combined, about 1 minute.
In another bowl, use a whisk to combine the flour, baking soda, salt, cinnamon and nutmeg. Next, add the oats then stir until well combined. Add the oat mixture to the butter and sugar mixture in thirds, beating after each addition until incorporated.
Drain the raisins then gently press down or squeeze them to remove any extra water. Stir them into the cookie batter. (Use a spatula or spoon for this, not the mixer).
Drop dough by two tablespoonfuls about 2 inches apart onto baking sheets. (You can also use a large cookie scoop for this). Then, wet the tips of your fingers with water and gently press cookies down until they are about 1/2-inch thick. If some of the cookies have no raisins showing on top, steal a few raisins from the bowl and add to the tops of the cookies (they are prettier this way).
Bake cookies 10 to 15 minutes or until the edges are light golden brown, the center is still soft. Cool cookies on baking sheet for 10 minutes then move to a cooling rack and cool completely.

Nutrition Facts : ServingSize 1 cookie, Calories 240, ProteinContent 3 g, CarbohydrateContent 36 g, FiberContent 2 g, SugarContent 19 g, FatContent 10 g, SaturatedFatContent 6 g, CholesterolContent 34 mg

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BANANA BREAD RECIPE | JAMIE OLIVER RECIPES

This is a super-tasty treat and a great way to use up overripe bananas – eat this with a nice, hot cup of tea and you’ll be in heaven. Banana bread is a great recipe to make with kids, and they’ll enjoy tucking into it, too!
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 230 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Lightly grease the bottom and sides of a 1-litre loaf tin with a little butter – I use a folded-up piece of kitchen paper to do this.
3. In a large bowl, use a wooden spoon to beat the soft butter until creamy.
4. Crack in the eggs and beat them with the butter. It might look a little lumpy but don’t worry, it will come back together later.
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7. If using, chop the pecans on a chopping board using the cross-chop method (or you could bash them with a rolling pin), then fold them through the mixture.
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10. Transfer to a nice plate, cut into slices, then serve. It’s delicious spread with butter, honey, your favourite jam or even chocolate spread. Have fun!

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SOFT HONEY COOKIES RECIPE: HOW TO MAKE IT - TASTE OF HOME

These old-fashioned honey cookies have a subtle honey-cinnamon flavor and a tender texture. This recipe has been a favorite in my family for years and now it can be one at your house, too. —Rochelle Friedman, Brooklyn, New York
From tasteofhome.com
Reviews 3.9
Total Time 25 minutes
Category Desserts
Calories 77 calories per serving

In a small bowl, beat sugar and oil until blended. Beat in egg; beat in honey and vanilla. Combine flour, baking powder, cinnamon and salt; gradually add to sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours., Preheat oven to 350°. Drop dough by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake until bottoms are lightly browned, 8-10 minutes. Cool for 1 minute before removing from pan to a wire rack. Store in an airtight container.

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This oatmeal raisin cookie recipe makes cookies that are soft in the middle, a little chewy on the outside and full of warm flavors like cinnamon and vanilla. They are very easy to make and you don’t need any fancy equipment – only a hand mixer. We use two types of raisins in these oatmeal cookies for color and extra texture (the golden raisins are slightly softer). You could, however, choose to only use one kind or substitute them for other dried fruit and they will still be fantastic.
From inspiredtaste.net
Reviews 4.9
Total Time 30 minutes
Cuisine American
Calories 240 per serving

Bake cookies 10 to 15 minutes or until the edges are light golden brown, the center is still soft. Cool cookies on baking sheet for 10 minutes then move to a cooling rack and cool completely.

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1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Lightly grease the bottom and sides of a 1-litre loaf tin with a little butter – I use a folded-up piece of kitchen paper to do this.
3. In a large bowl, use a wooden spoon to beat the soft butter until creamy.
4. Crack in the eggs and beat them with the butter. It might look a little lumpy but don’t worry, it will come back together later.
5. Peel 3 of the bananas, then mash and smush them into the mix with a fork so you’ve got a mixture of smooth and chunky.
6. Stir in the honey and the apple juice, then use a spatula to fold in the flour and cinnamon, taking care not to over mix.
7. If using, chop the pecans on a chopping board using the cross-chop method (or you could bash them with a rolling pin), then fold them through the mixture.
8. Spoon all the mixture into the loaf tin, then peel and slice the remaining banana and poke into the top. Bake for 40 to 50 minutes, or until golden and cooked through. To check if it’s done, stick a cocktail stick or skewer into the middle of the loaf, remove it after 5 seconds and if it comes out clean the loaf’s cooked; if it’s slightly sticky it needs a bit longer.
9. Allow the loaf to cool slightly, then carefully turn out on to a wire rack to cool completely.
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