Banana White Chocolate and Cinnamon Toasted Pecan Cookies

Ingredients

• 1.5 cups all purpose flour 
• 0.5 teaspoon baking soda 
• 2 medium bananas very ripe
• 1 large eggs 
• 0.5 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 0.5 teaspoon kosher salt 
• 0.5 cup brown sugar light packed
• 1.5 cups fisher pecan halves 
• 1 stick butter unsalted softened
• 0.5 teaspoon vanilla extract pure
• 2 tablespoons water 
• 1.5 cups chocolate chips white

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• mixing bowl
• wire rack

Directions

1. Place Fisher Pecan Halves into a medium non stick skillet over medium heat. Stir in sugar, cinnamon and water until combined. Stir and let pecans bubble cook for about 5 minutes.
2. Mixture will become thick.
3. Pour pecans onto parchment paper to cool for at least 15 minutes before adding to cookie dough.To prepare cookie dough, cream butter and sugars into a large mixing bowl.
4. Add egg and vanilla mixing to combine. Mash bananas and add them to the bowl, stirring.
5. Add flour, baking soda, salt and white chocolate chips stirring.
6. Place cinnamon toasted pecans into a large ziploc and crush slightly. I still kept mostly large pieces.
7. Add to bowl and mix to combine.With a medium cookie scoop, place dough onto a large baking sheet lined with a silpat liner or parchment paper. Leave a good inch and a half between each cookie.
8. Bake at 350 degrees for 15-16 minutes until golden brown. You want these too bake longer than you typically bake cookies.
9. Let cool on baking sheet for 15 minutes before transferring to cooling rack.