The bananas are starting to ripen faster then we can eat them again. Hello warm weather! I love finding a new use (besides smoothies and banana bread, of course) for my bunch of bananas on the counter. These cookies have a subtle banana flavor. They taste like really good, chewy (& a little sticky) chocolate chip cookies with something special. This recipe is from Martha Stewart Living- I substituted chocolate chips for chocolate chunks and made them a little smaller. Super easy- Yum!
- Yield: Makes about 3 dozen
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1 teaspoon coarse salt
- 1/2 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup mashed ripe banana (about 1 large) (a super-ripe banana will have the most concentrated flavor)
- 1 cup old-fashioned rolled oats
- 8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks, or chocolate chips
- 1/2 cup coarsely chopped walnuts (about 2 ounces), toasted
- Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. With a 1-inch ice cream scoop, cook 7-8 minutes on convection. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.
thebrookcook 