nuttie cookies

I though I should post the recipe used in last weeks baking sheet comparison.
I'ts adapted from America's test Kitchen "how can it be gluten free"
More on that later.

These cookies are rich, crisp exterior and chewy center.

Nuttie Cookies

1 3/4 cup Pamela's artisan flour blend
1 tsp baking soda
3/4 tsp Xanthan gum
1/4 tsp salt
--- Put these in a quart sized zip lock bag, and shake it well. (the original recipe said to whisk it together, but I felt I lost a lot of flour into the air, made me cough)
8 TB (a stick) MELTED butter
3/4 cup Brown sugar (I prefer dark brown in this cookie)
1/3 cup white sugar
1/2 smashed ripe Banana
1 egg
2 Tb whole milk
1 TB vanilla extract
-- Blend these well.
---Then, add the dry to the wet, using a big rubber spatula. Stir until a consistent texture.
1 cup peanut butter chips
1/4 cup finely chopped walnuts
-- Folded in.
-- Let the dough sit the int fridge, for a least 30 min. It HAS to chill!! or the cookies will be one big puddle.
--Pre heat oven to 340. Line 2 cookie sheets with parchment paper.
-- Ping pong sized balls. about 8 on a sheet.
-- Bake one sheet for about 12 min. (the centers should be a little soft still)
-- Let the cookies cool on the first pan while you cook the second pan. Too finish firming the exterior.
-- Put the dough BACK in the fridge when not in oven.
-- It's about 2 dozen cookies.