Banana Walnut Chocolate Chip Cookies

Saturday, October 06, 2012

It was another request for something with chocolate chips and G directed it to Cheekie. Being unable to decline, she rose to the challenge. Yaay! Left to fend off on her own with almost no supervision and no assistance, I actually came back to find her scooping the dough to the cookie sheet already. Wow! And this was the least experienced missy in the kitchen.

So ... G wanted chocolate chips, we had ripe bananas and walnuts, so the search was on for something with these three. Initially the search was for a muffin, but there were cookies with this combo by Martha Stewart, and so it was decided.

We tweaked the recipe, I made some suggestions as to how much sugar to cut down on as usual, and to sub the flax / bran mix with the whole wheat used in the original recipe. And I left ... only to come back home to find these 'rustic' shaped bites in the oven. Thank you, Cheekie! These were amazing!!

2 cup all-purpose flour
1 cup whole-wheat flour (we subbed with flax/bran mix)
2 tsp salt
1 tsp baking soda
1-1/2 cup (3 sticks) 330g  unsalted butter, softened
1/4 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
3 tsp pure vanilla extract
1 cup mashed ripe banana (about 2 large)
2 cups old-fashioned rolled oats
16 ounces semisweet chocolate chips
1 cup coarsely chopped walnuts, toasted

1. Preheat oven to 350F.
2. Whisk together flours, salt, and baking soda in a small bowl; set aside. 
3. Beat butter and sugars until pale and fluffy. 
4. Reduce speed to low & add egg and vanilla, mixing until combined. 
5. Mix in the mashed banana. 
6. With a wooden spoon, Incorporate the flour mixture. 
7. Stir in oats, chocolate chips, and walnuts.
8. Scoop dough onto baking sheets lined with parchment paper. 
9. Bake cookies, rotating sheets halfway through, until golden brown, 20-25 minutes. 
10. Let cool on cooling rack, 10-15 minutes.
11. Devour with chilled milk.

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