Martha Stewart Banana-Walnut Chocolate Chunk Cookies |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Honestly, I'm not a big Martha fan. But a friend got me a free subscription to Martha's magazine. Normally I thumb through it and toss it within 2 or 3 minutes. One month, this recipe on the last page caught my eye. With a title like this, how could I not save it?!?! I just made it today (am actually in the middle of baking as I type) and it is AMAZING! If I had more chocolate, I'd be baking another batch instead of posting this.... Ingredients:
1 cup all-purpose flour |
1/2 cup whole wheat flour |
1 teaspoon salt |
1/2 teaspoon baking soda |
3/4 cup unsalted butter, softened |
1/2 cup sugar |
1/2 cup packed light brown sugar |
1 large egg |
1 1/2 teaspoons vanilla |
1/2 cup mashed banana (appx 1 large banana) |
1 cup old fashioned oats |
8 ounces semisweet chocolate, coarsely cut into chunks appx 1/4-inch |
1/2 cup coarsely chopped walnuts (martha says to toast, i skipped that part) |
Directions:
1. Preheat oven to 375.
2. Combine flours, salt, and baking soda in a small bowl. Set aside.
3. Put butter & sugars into bowl of electric mixer fitted with paddle. 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.
4. Using 1 1/2 ice cream scoop (I used my Pampered Chef small scoop) drop dough onto baking sheets lined with parchment paper, spacing about 2 apart.
5. Bake cookies (Martha recommends rotating sheets - I didn't do that) until golden brown and just set, 12-13 minutes. Cool on sheets 5 minutes & transfer to wire rack to complete cooling.
6. Can be stored in airtight containers up to 2 days if not all eaten immediately.
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