Banana Cookies

1 . Stage

Preheat the oven: Preheat oven to 350°F.

2 . Stage

Cream the butter and sugar: Beat butter and sugar together until light and fluffy. Add the egg, and continue to beat until the mixture is light and fluffy.

3 . Stage

Mix the banana and baking soda: In a separate bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas, which in turn will give the cookies their lift and rise.

4 . Stage

Combine the banana and butter mixtures: Pour the banana mixture into the butter mixture.

5 . Stage

Whisk the dry ingredients, then add the the banana mixture: Whisk together the flour, salt, and spices. Add to the butter and banana mixture, and mix until just combined.

6 . Stage

Add the mix-ins: Fold pecans or chocolate chips (if using) into the batter.

7 . Stage

Drop the dough and bake the cookies: Drop in dollops onto a parchment paper-lined baking sheet. Bake for 11 to 13 minutes or until nicely golden brown. Let cool on wire racks before serving.

8 . Stage

Store: Baked banana cookies will keep at room temperature for up to 3 days, as long as they are covered with plastic wrap or stored in an airtight container.