Baking {Banana-Walnut Chocolate Chunk Cookies}

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October 7, 2011 by Carin

I love to bake, more importantly I love to bake desserts.  I don’t do it often, because well, I love to run, but I couldn’t run enough miles to keep up with all the desserts I would bake if I had the time.  But this time, the baking was for one of the authors of this blog.  Friend and fellow mama Melissa and her husband Chris, welcomed their second daughter Alice into the world this past weekend.   We all know that after all the work of delivery, the now sleepless nights and constant hunger from breastfeeding, a good cookie is a mama’s best friend. 

Yum!!

Introducing the Banana-Walnut Chocolate Chunk cookies via Martha Stewart, bananas mixed with chocolate mixed with oatmeal and walnuts equals YUMMY!

I make the cookies as the recipe states because well, I can’t think of a way to make them any better.  The recipe makes about 30-36 cookies.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 teaspoon coarse salt
  • 1/2 teaspoon baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup mashed ripe banana (about 1 large)
  • 1 cup old-fashioned rolled oats
  • 8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks
  • 1/2 cup coarsely chopped walnuts (about 2 ounces), toasted

Directions

  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 banana. 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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