Scookie – a cross between a scone and a cookie – so that is what they are called. They are delicious on their own, but become decadent when you dip them in ganache.
Makes about 36 cookies
½ cup plus 3 tablespoons butter, softened
⅔ cup granulated sugar
⅔ cup brown sugar
1 teaspoon vanilla extract
2 bananas, cut into chunks
3 cups all purpose flour
1 cup 5-grain cereal
2 teaspoons baking soda
½ teaspoon salt
1 cup white chocolate chips
1 cup macadamia nuts, roughly chopped
1 cup desiccated coconut
1½ tablespoons golden flax seeds
1. Preheat the oven to 350°F.
2. Line sheet pans with parchment paper or Silpats.
3. Using a stand or hand-held mixer, cream together the butter and sugars until light and fluffy.
4. Add the vanilla and eggs and mix an additional 2 to 3 minutes until well combined.
5. Add banana and mix until roughly broken up.
6. In a separate bowl combine the flour, 5-grain cereal, baking soda, salt, white chocolate, macadamias, coconut, and flax seed.
7. On low speed, slowly add the flour mixture to the butter mixture and mix until the dry ingredients are completely incorporated and the dough is evenly mixed.
8. Place the dough in the refrigerator overnight, or at least 3 to 4 hours before baking.
9. Using an medium cookie scoop drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
10. Slightly flatten each cookie with the palm of your hand.
11. Bake 20-25 minutes or until golden around the edges and slightly soft in the center.
12. Cool the cookies on the baking sheet for about 20 minutes, before transferring them to a wire wrack to cool completely.
13. Once cooled dip half of each cookie in ganache, if desired.