Sunday, September 5, 2010

Banana Walnut Chocolate Chip Cookies

I recently picked up a copy of Martha Stewart's Cookies book at Winner's (on sale for $16.99). I love cookbooks like this one. There are photos for every recipe! I do have many cookbooks with little to no pictures, but when that beautiful photograph shows you what you can make with that particular recipe, it's a giant incentive to tackle it.

Anyway, I'm so excited about this book. I want to try each and every recipe. But will have to spread out the recipe testing since hubby and I are on a diet to look fantastic for our trip to Hawaii next year!

But I have to at least try one. So as I'm perusing through the photos, I come across the banana walnut chocolate chunk cookies. I have super ripe bananas that I know I will just toss in the trash since it's too ripe for regular comsumption. Well, why not save those bananas (I paid good money for them), and try this recipe out. :D Wow, it's a banana nut bread and a chocolate chip cookie in one! It's so good.
I did share with my nephews who devoured half a batch in one day, and I hired a personal trainer last week, can you guess who ate the other half? :D
Take care, my friends. I hope you will give this recipe a try.

Recipe for Banana Walnut Chocolate Chunk Cookies
makes about 3 dozen
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, room temperature
1/2 cup granulated sugar (if bananas are super ripe, can cut a little on the sugar, I used 1/4 cup)
1/2 cup packed light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate chunks (I used chips)
1/2 cup coarsely shopped toasted walnuts
1. Preheat oven to 375 degrees F. Whisk together both flours (Sifting will not work since you will end up straining the whole wheat - ask me how I know that), salt, and baking soda in a bowl.
2. Put butter and both sugars into a bowl and with mixer on medium speed, beat 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, and walnuts.
3. Using a spoon, drop dough onto baking sheets, spacing about 2 inches apart. Bake cookies, rotating 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 completely cool. Cookies can be stored in airtight containers at room temperature up to 2 days.

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