I co-hosted a goodbye party recently. Basically I provided a roof for the party and my co-host directed and produced an awesome farewell bid to a couple of friends.
I cleaned the house. She planned the menu. I offered to help, she asked me to make this. That's from Martha Stewart people, I am so not a Martha Stewart-esque person. My friend totally is, she's just shorter than Martha, but with better hair.
The basil infused strawberry shortcake worked better than I thought it would. So did the rosemary infused pound cake with rosemary infused honey. So did the Meyer lemon tart, even though it wasn't infused with anything but lemon, and you were supposed to actually eat the lemons. I think every joke from that night had something to do with infusing something. And I can say that I developed a little more respect for Martha Stewart that night, and for infusing things.
Fast forward a couple of months...
We have a cookie bake-off on Saturday for church. You know I can't say no to a contest, that involves baking, and sweets...I actually googled "World's Best Cookie" just to see what would come up. It's a pretty interesting list, most of which was bypassed for more exciting things like this: a list of delectable, delicious Martha Stewart cookies. Yep, I'm laying my fate as cookie champion in the hands of Ms. Stewart, and based on the recipe we tried tonight, I think I may have found a new favorite cookie recipe, and it's not technically infused with anything but love. But, for my lovely friend Christina, I'm changing the name from Banana-Walnut Chocolate Chunk Cookies to......
CHOCOLATE CHIP AND BANANA INFUSED COOKIES
Courtesy of Martha Stewart, but adapted by me
Martha's original recipe found here
1 1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 1/2 teaspoon vanilla extract
1/2 cup mashed ripe banana
1 cup rolled oats
8 ounces semi-sweet chocolate chips
1) Preheat oven to 375°. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into a bowl and mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats and chocolate chips.
2) Using a spoon, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies until golden brown and just set, 10-12 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to wire racks, let cool completely. Cookies can be stored in airtight containers for up to 2 days.