Banana Nut Cookies

With a few over-ripe bananas sitting
on the kitchen counter, I decided to
make this banana cookies recipe.
These are very good!
The cookies come out soft and taste of
banana with sweet chocolate chips.
The first batch I baked 10 minutes, they're
soft and taste good but baked the second batch
for 15 minutes to get more brown on top.

Ingredients:
1/2 cup of unsalted butter, room temperature
1 cup of sugar
1 egg, room temperature
1 cup of mashed bananas (about 2 1/2 large bananas)
1 teaspoon of baking soda
2 cups of flour
pinch of salt
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground mace or nutmeg
1/2 teaspoon of ground cloves
1 cup of pecans (walnuts and chocolate chips are fine alternatives)

Directions:
Preheat the oven to 350 degrees F.
Cream the butter and sugar together.
Add the egg and continue to beat
until the mixture is light and fluffy.
In a 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.
Mix the banana mixture into
the butter mixture.
Mix together the flour, salt,
and spices and sift into the butter and
banana mixture and mix until just combined.
Fold into the batter the pecans
or chocolate chips if using.
Drop in dollops onto parchment
paper-lined baking sheet.
Bake for 11-13 minutes
or until nicely golden brown.
Let cool on wire racks.