Banana-Walnut Chocolate-Chunk Cookies
Summary
| Yield | |
|---|---|
| Source | Martha Stewart Living |
| Prep time | 20 minutes |
| Recipes | Cookies |
Description
yummy chocolate chip cookie alternative
Ingredients
| 1 | c | all-purpose flour |
| 1⁄2 | c | whole-wheat flour |
| 1 | t | coarse salt |
| 1⁄2 | t | Baking Soda |
| 3⁄4 | c | unsalted butter, softened |
| 1⁄2 | c | Granulated Sugar |
| 1⁄2 | c | Packed Brown Sugar |
| 1 1⁄2 | t | pure vanillla extract |
| 1⁄2 | c | mashed ripe banana |
| 1 | c | old-fashioned rolled oats |
Instructions
Ingredients Con't:
8 ounces semisweet chocolate, coarsely chopped into 1/4 inch chunks
1/2 cup coarsely chopped walnuts (about 2 ounces), toasted (optional)
1. 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 banan. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
2. 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. 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.
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