Saturday, March 3, 2012

Banana Walnut Chocolate Chunk Cookies

One of my favorite Martha Stewart cookie recipes! It was first published in Martha Stewart Living in September of 2006 and has become a staple in our house ever since. Baking a batch of Banana Walnut Chocolate Chunk Cookies is a great way to use up overripe bananas, without having to resort to your old banana bread recipe. Don't get me wrong, I love banana bread, and must have baked several hundred loaves over the years. My kids always enjoyed it best right out of the oven, and usually before it had a chance to cool off, half of the bread was gone. I'm sure that many of my friends enjoy it too. A nicely wrapped loaf of homemade banana bread always makes a welcome gift. Anyway, quick bread recipes will be the topic of another post . . . 
The cookies taste delicious and keep very well for couple of days if stored in an airtight container. Best of all, there's no need to feel guilty when you can't stop eating them, because they are made with "good for you" ingredients.What could be better for you than bananas, oats, whole wheat flour, dark chocolate, and walnuts? So, whip up a batch of wholesome goodness and enjoy!

1 cup all-purpose flour
1/2  cup whole wheat flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4  cup unsalted butter, at room temperature
1/2  cup granulated sugar
1 large egg
1 1/2  teaspoons vanilla extract
1/2  cup ripe mashed banana
1 cup old-fashioned rolled oats
8 oz. chocolate, coarsely chopped
1/2  cup walnuts, toasted and chopped

Preheat oven to 375 degrees and line baking sheets with parchment paper.
Stir together, flours, salt, and baking soda in a bowl. Cream butter and sugars with an electric mixer until pale and fluffy. Reduce speed to low and add egg and vanilla.Mix until combined and add banana. Gently mix in flour mixture until just combined. Add oats, chocolate, and walnuts, being careful not to overmix.
Use a large spoon or an ice cream scoop and drop onto prepared baking sheets. Bake for about 12 to 13 minutes, rotating the sheets halfway through. Cookies should be golden brown and just set. Let cool completely on wire racks before storing in an aright container.

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