Wednesday, November 4, 2009

Banana Walnut Chocolate Chip Cookies

When life hands you overripe bananas...make banana cookies !!..Sorry, I know that's lame but when you have too many of these past their prime fruits hanging around you have to think quickly to use them up. So I threw a few into the freezer ( peel the skin off first or else you'll be sorry!) to make smoothies at a later date and I still had some left over so Martha Stewart's cookie recipe came to mind. I'd made it before and remember liking it. I didn't have any chocolate chunks so I just used chocolate chips so the real name for these is Banana Walnut Chocolate Chip Cookies.
If you like a soft cookie, then this one's for you! It's almost like eating a piece of banana bread, it's that soft. The walnuts add a nice crunch and the chocolate just plain tastes great with the whole banana nut combo.
Whisk your dry ingredients in a medium bowl.

Mix the butter and sugar in standing mixer bowl. Add egg and vanilla, then banana, then flour mixture.

Stir in oats, chocolate chips ( chunks) and walnuts.

Drop scoopfuls onto baking sheet.

Banana Walnut Chocolate Chip ( Chunk) Cookies
1 cup AP flour
1/2 cup whole wheat flour
1 tsp. coarse salt
1/2 tsp. baking soda
3/4 cup ( 1 1/2 sticks) unsalted butter -room temp.
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 1/2 tsp vanilla
1/2 cup mashed banana ( about 1 large)
1 cup old fashioned rolled oats
8 oz. semi sweet chocolate ( coarsely chopped into 1/4 " chunks( or my way choco. chips)
1/2 cup coarsely chopped toasted walnuts
Preheat oven to 375.
1. Whisk both flours, salt and baking soda in a medium bowl.
2. Put butter and both sugars into bowl of standing mixer fitted with paddle attachment.
Mix on medium speed til pale and fluffy.
3. Reduce speed to low and add egg and vanilla. Mix til combined.
4. Mix in banana.
5. Add flour mixture;mix til just combined.
6. Stir in oats, chocolate chips ( chunks) and walnuts.
Using a 1 1/2" ice cream scoop, drop dough onto parchment lined baking sheets spacing 2" apart.
Bake 12-13 minutes, rotating sheets halfway through.
Cool cookies on sheets 5 minutes. Transfer to wire racks and cool completely.
Cookies can be stored in airtight container at room temp. up to 2 days.

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