Banana-Walnut Chocolate Chunk Cookies
taken from martha
Ingredients
* 1 cup all-purpose flour
* 1/2 cup whole wheat flour
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 3/4 cup unsalted butter, softened
* 1/2 cup sugar
* 1/2 cup packed light brown sugar
* 1 large egg
* 1 1/2 teaspoons vanilla
* 1/2 cup mashed banana (appx 1 large banana)
* 1 cup old fashioned oats
* 8 ounces semisweet chocolate, coarsely cut into chunks appx 1/4-inch
* 1/2 cup coarsely chopped walnuts (Martha says to toast, I skipped that part)
Directions
1.Preheat oven to 375.
2. Combine flours, salt, and baking soda in a small bowl. Set aside.
3. Put butter & sugars into bowl of electric mixer fitted with paddle. 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.
4. Using 1 1/2" ice cream scoop drop dough onto baking sheets lined with parchment paper, spacing about 2" apart.
5. Bake cookies until golden brown and just set, 12-13 minutes. Cool on sheets 5 minutes & transfer to wire rack to complete cooling.
6. Can be stored in airtight containers up to 2 days if not all eaten immediately.
Ingredients
* 1 cup all-purpose flour
* 1/2 cup whole wheat flour
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 3/4 cup unsalted butter, softened
* 1/2 cup sugar
* 1/2 cup packed light brown sugar
* 1 large egg
* 1 1/2 teaspoons vanilla
* 1/2 cup mashed banana (appx 1 large banana)
* 1 cup old fashioned oats
* 8 ounces semisweet chocolate, coarsely cut into chunks appx 1/4-inch
* 1/2 cup coarsely chopped walnuts (Martha says to toast, I skipped that part)
Directions
1.Preheat oven to 375.
2. Combine flours, salt, and baking soda in a small bowl. Set aside.
3. Put butter & sugars into bowl of electric mixer fitted with paddle. 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.
4. Using 1 1/2" ice cream scoop drop dough onto baking sheets lined with parchment paper, spacing about 2" apart.
5. Bake cookies until golden brown and just set, 12-13 minutes. Cool on sheets 5 minutes & transfer to wire rack to complete cooling.
6. Can be stored in airtight containers up to 2 days if not all eaten immediately.