Guatemalan Chocolate Chip Cookies

  • 2 1/4 cups flour
    • purchased at a grocery store with a wandering armed guard
  • 3/4 cup sugar
  • 1/3 cup brown sugar
  • 1 over ripe banana
    • Purchased a week ago from the lady at the market that sold me a dozen for about a dollar
  • pinch of salt
  • 1/2 cup butter or margarine
    • I am so against using margarine, but it is the cheapest and most accessible option for me right now. Butter is triple the price and I have to walk about a mile to get it. Not suitable for late night cookie needs.
  • 1 tsp vanilla extract
  • 1 tsp baking soda
    • That I had to purchase at the pharmacy where they keep it behind the counter and take your name down to purchase. Wonder why…
  • 1 egg
  • 1/4 cup peanuts minced
    • Because peanut butter is expensive, and I can found a pound of peanuts for about a dollar
  • 1 cup chocolate chips
    • Taken from the two pounds I also bought at the pharmacy. They’re more like chips pretending to be chocolate, because the real thing was the equivalent of $10.

Combine sugars, butter, banana, vanilla, egg and salt. Then add flour and baking soda slowly. Finally, add chocolate chips and peanuts. Grease a sheet and place cute little balls of dough on there. Stick it in your oven a temp that feels right. There’s no numbers on my oven, and watch them. If they get fluffy and stay fluffy, you’ve done it right. If they fall flat, you probably did something wrong, but who knows really?

Eat cookies until you feel satisfaction. I suggest no more than three.

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