Cute cat, eh? If you look closely, that's MY shawl he's so carefully curled up on. AND again. Different shawl, same Tiger. Humph.
We had a break in the weather and I got a bit of baking done, for the first time in weeks. I dragged out an old recipe for Banana Chocolate Chip cookies, which we used to eat all the time and then, I suppose, we got burnt out on them.
These cookie fiends devoured half a batch the first day, and then, yes, half a batch the second day. When she reached for the last cookie in the box the first day, K turned and looked at me seriously and said, "Mom! These are Dangerous Cookies!" So, herewith, I present Dangerous Cookies. You have been warned.

Dangerous Cookies (my variation of the Banana Chocolate Chips, from The 47 Best Chocolate Chip Cookies in the World)

1 c butter
1/2 c white sugar
3/4 c brown sugar
1 egg
1 tsp maple extract
3 c flour
3 tsp baking powder
1 tsp salt
1 c mashed ripe banana
1 c pecan pieces
2 c semisweet chocolate chips

Preheat oven to 350 F. Stir together dry ingredients, set aside. Cream butter and sugars. Add egg and extract; mix well. Blend in bananas. Slowly add dry ingredients; blend well. Stir in chocolate chips and nuts. Drop by tablespoonfuls onto cookie sheets with parchment paper (or greased), about 2 inches apart. Bake for 12 or 13 minutes. Cool. Makes approximately 4 dozen cookies.