Monday, March 5, 2012

Banana Recipe #3: Banana Nut Chocolate Chip Cookies

OK, before I mislead anyone to the point of no return. I need to preface that these cookies aren't what most would consider a cookie. If you've ever had a pumpkin chocolate chip cookie, you'll know what I'm talking about. These are more cake-like in consistency; they're more like muffin tops (the delicious kind--not the kind you see peeking out over too-tight jeans). These have been preggo-friend-tested-and-approved :).



-1 cup all-purpose flour
-1/2 cup whole-wheat flour
-1 tsp salt
-1/2 tsp baking soda
-3/4 cup (1 1/2 stick unsalted butter, softened
-1/2 cup granulated sguar
-1/2 cup packed light brown sugar (I used dark)
-1 large egg
-1 1/2 tsp vanilla extract
-1/2 cup mashed ripe banana (I used two for more banana flavor)
-1 cup old fashioned rolled oats
-8 ounces semisweet chocolate chips (you can also used coarsely chopped chunks)
-1/2 cup coarsely chopped walnuts, toasted


Preheat oven to 375 F. Whisk together flours, salt, and baking soda in a small bowl; set aside.
Put butter and sugar into the bowl, mix with hand mixer or in a stand mixer on medium 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. Add in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chips, and walnuts. 

Use a teaspoon and scoop rounded teaspoons onto your cookie sheet with about 1 1/2 to 2 inches between the cookies. Bake the cookies, rotating the sheet halfway through, until golden brown and just set (about 12-13 minutes). Let cool on the cookie sheet for 5 minutes; let cool completely on wire racks. 


Adapted from Martha Stewart's recipe

1 comment:

  1. Just found this recipe on Pinterest and I just made these cookies. They are so good. They will not last long. Thanks for sharing.


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