This recipe has been featured in a post on The Recipe Girl blog: Banana & Toasted Walnut Chocolate Chip Cookies.
Yield: 3 dozen
Prep Time: 20 min
Cook Time: 13 min
I was pleasantly surprised to find that these are more like a cookie than other banana cookie recipes I've tried. They're "slightly" cakey, but are definitely more like a cookie than cake or bread. Delicious way to use up some ripe bananas!
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, at room temperature
1/2 cup granulated white sugar
1/2 cup light brown sugar, packed
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup ripe banana, mashed
1 cup old fashioned rolled oats
8 ounces semisweet chocolate chips
1/2 cup walnuts, toasted & coarsely chopped
1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper (or silpat), or spray with nonstick spray.
2. Whisk together flours, salt and baking soda in a medium bowl.
3. In a large bowl, beat butter and sugars with an electric hand mixer; mix on medium speed until pale and fluffy. Reduce speed to low and add egg & vanilla; mix until combined. Mix in banana. Add flour mixture; mix just until combined. Stir in oats, chocolate chips and walnuts.
4. Drop dough by heaping Tablespoonful onto prepared baking sheets (or use a cookie scoop), spacing about 2 inches apart. Bake cookies until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
*Be sure to use a banana that is well on its way to the trash can. The darker it is, the softer and sweeter it becomes.
*Sub milk chocolate chips for semi-sweet if you'd like.
*To toast walnuts, spread on a baking sheet and toast briefly (3-5 min) in a 375 degree oven. Watch closely because they'll turn into burnt walnuts pretty quickly.
*Cookies can be stored in airtight containers at room temperature up to 2 days. They also freeze well.
Source: RecipeGirl.com (Adapted from Martha Stewart's Cookies)