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 :).

 

Ingredients

-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

Directions

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. 

Enjoy!

Adapted from Martha Stewart's recipe