Only get better with time...

I made these cookies almost two weeks ago and just realized I forgot to write about them!  They definitely deserve their very own post, as they have moved onto my top 5 favorite cookie list. If you are a cookie, you know it's a huge feat to make my top 5 cookie list and therefore, I feel compelled to give you the recipe.

I came across these banana chip cookies one afternoon as I was browsing through some recipes on my favorite all-natural cooking blog written by Heidi Swanson on www.101cookbooks.com.  Her blog is filled with information regarding natural cooking and baking alternatives and she provides great advice on how to stock your pantry with wholesome, all natural ingredients.  Not to mention, she is a fabulous photographer.  I hate to admit that I often look at her site and lose total track of time.  This may be why I have resisted the strong urge to buy her cookbook; it would be read more than any of my text books and my grocery bill would quadruple.  I shouldn't even mention the fact that she is currently working on her second cookbook Super Natural Everday...
When I first took these cookies out of the oven, I was a bit disappointed by their lack of flavor (I also felt this way when I sampled the cookie dough prior to baking.  Yes, I always sample dough when I am baking cookies, who doesn't?)  As they cooled, their flavor became better and they were stellar by the next day!  I guess this goes to show, somethings only get better with time....I had never considered cookies to be one of them.

Banana Chip Cookies (Heidi Swanson)

1 3/4 cups whole wheat pastry flour (see head notes)
1/2 cup (toasted) wheat germ
1/2 teaspoon baking soda
1/2 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1/2 cup unsalted butter
1 cup natural cane sugar (or brown sugar)
2 large eggs
2 teaspoons vanilla extract
2/3 cup banana chips, loosely chopped
1 cup chocolate chips
2/3 cup toasted walnuts, chopped

Preheat oven to 375 degrees, racks in middle/upper middle. Line two baking sheets with parchment paper.
Whisk together the flour, wheat germ, baking soda, baking powder, and salt. Set aside.
In a large bowl, or stand mixer, beat the butter until lightly and fluffy, then beat in the sugar until it is the consistency of a thick frosting. Beat in the eggs one at a time, incorporating each fully before adding the next, and scraping down the sides of the bowl a few times along the way (important!). Stir in the vanilla. Add the reserved flour mix in two increments, stirring/mixing a bit between each addition (but not too much). By hand, stir in the banana chips, chocolate chips and walnuts - mix just until everything is evenly distributed.
Drop 1 heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 7 - 8 minutes, until barely golden on top and bottom. Resist over baking, they will come out dry and not as tasty. Cook on racks.
Make about 24 cookies.

I must apologize to you once again for these less-than-blog-worthy photos of the cookies that I took on my point and shoot.  I have not picked up my beloved Canon D20 in more than 5 weeks now and that kills me.  I promise with my whole heart that I will get back in the photography game and take better pictures soon.  Even if you don't really care, I DO and I'm disappointed that I have not taken time to engage in one of my favorite activities: taking photographs. I feel as if part of me has been missing over the last month, but don't worry- I'm coming back.