From the blog for Love of the Table
1 c. all-purpose flour (4 1/4 oz.)
1/2 c. whole wheat flour (2 1/8 oz.)—I used white whole wheat
1 t. kosher salt
1/2 t. baking soda
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
1/2 c. granulated sugar
1/2 c. packed light brown sugar
1 large egg
1 1/2 t. vanilla extract
1/2 c. mashed ripe banana (about 1 large)
1 c. old fashioned rolled oats
8 oz. semisweet chocolate chips
1/2 c. coarsely chopped walnuts (2 oz.), toasted
Whisk together the flours, salt and baking soda. Set aside.
Cream the butter and sugars until pale and fluffy. Beat in the egg and then the vanilla. Stir in the banana. Add the flour and mix until almost completely incorporated. Stir in the oats, chocolate and nuts.
Using a 1 1/2-inch cookie scoop, scoop the dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake the cookies in a 375° oven, rotating the cookie sheet halfway through, until golden brown and just set—11 to 13 minutes. Let cool on the sheets for 5 minutes. Transfer the cookies to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days. (The cookies may also be frozen.) Makes 3 dozen medium-sized cookies.
(Recipe from Martha Stewart's Cookies
)
http://www.forloveofthetable.com/2010/07/banana-walnut-chocolate-chunk-cookies.html
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