Friday, October 21, 2011

Banana-Walnut Chocolate Chip Cookies

Banana bread and chocolate chip cookies, two of life's greatest indulgences. Combine them together and what do you get? These cookies! I discovered this recipe in Martha Stewart's Cookies cookbook a few years ago, of course I had to change them up a little, but they are really good and such an easy drop cookie to make. You really do get that soft banana bread texture and anything with chocolate in it is guaranteed to be fabulous.

The original recipe calls for old-fashioned oats and when I made these the other day I realized I normally put quick-cooking oats in instead. I didn't care for the texture with the old-fashioned so I've made that change in the recipe. You can use whichever one you prefer, they'll both turn out great! One other tip I have when baking these, I always make sure to bake them on a silicone baking mat. They turn out so much better than if I don't. If you don't have one, use parchment or wax paper instead.

Banana-Walnut Chocolate Chip Cookies

1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 sticks unsalted butter, room temp
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1 large mashed ripe banana
1 cup quick cooking oats
3/4 cup semi-sweet chocolate chips
1/2 cup chopped walnuts


Preheat oven to 350. Whisk together flour, salt and baking soda in a bowl. Using an electric mixer beat butter and both sugars on medium speed until pale and fluffy. Reduce speed low, add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chips and walnuts.
Using a medium cookie scoop, drop dough onto baking sheets lined with either parchment paper or a silicone baking mat, spaced 2 inches apart. Bake cookies for 13-15 minutes or until golden brown and just set. Let cool for a few minutes. Transfer cookies to wire racks, let cool completely.

Makes about 3 dozen

Adapted from: Martha Stewart

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