Cookies, good cookies, make me so incredibly happy.  Deliriously happy.  I think they are a perfect treat.

I have been making these particular cookies for several years now.  Every time I have that craving for a delicious cookie this is the recipe I reach for over an over again.  Why?  Because they are a wondrous combination of all that is good in this world.  First, chocolate.  Enough said.  Second, nuts.  I love the chocolate and nut combination.  Lastly, the surprise ingredient…bananas!  It is this trifecta that knocks these cookies out of the park.

When biting into these babies you are almost confused whether or not you are eating a cookie or a banana bread.  It’s got a hint of banana bread taste with the texture of a cookie.  Perfection!

As far as cookies go, I’m a crunchy girl.  Not overly crunchy, but I do love the outside edges to have that amazing crispyness while the inside is still soft.  To me, that is the perfect cookie texture. And that is exactly what you get with these .

Every time I make these cookies the first few bites are spent with me moaning and rolling my eyes into the back of my head.  That’s what these cookies do to me.  I think my husband is slightly jealous.

Here’s what you will need to make about 30 cookies…

Recipe

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 bananas (about 1 1/2 medium bananas)

1 cup old-fashioned rolled oats

8 ounces semi-sweet chocolate, coarsely chopped into 1/4 inch chunks

1/2 cup coarsely chopped walnuts, toasted

Preheat your oven to 375 degrees.

Method

Whisk 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 and add the egg and vanilla.  Mix until combined.  Add  in banana.  Add the flour mixture a little at a time until just combined.

Turn off the mixer.  At this time add the oats, chocolate and walnuts to the bowl.  Turn the mixer on very low just to mix the final ingredients into the batter.  Literally I only let it mix for about 4 or 5 turns of the paddle.

Using an ice cream scoop drop dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.  Bake cookies, rotating sheets halfway through, until golden brown and just set, approximately 20-25 minutes, depending on  your oven.  I would check in on them after about 16 minutes, just to be safe.

Allow the cookies to sit and cool on the baking sheets for 3-4 minutes, then transfer them to wire cooling racks, just like this…

Use all the self control you can muster to allow these things to cool before eating or else you will burn your precious tongue.  I say this from experience.

Thank you to Martha Stewart for this recipe.  You are a cookie genius.

Banana Walnut Chocolate Chunk Cookies

 

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Author: Feasts And Fotos

Ingredients

• 1 cup all purpose flour
• ½ cup whole-wheat flour
• 1 teaspoon coarse salt
• ½ teaspoon baking soda
• ¾ cup (1½ sticks) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed light-brown sugar
• 1 large egg
• 1½ teaspoons pure vanilla extract
• ½ cup mashed bananas (about 1½ medium bananas)
• 1 cup old-fashioned rolled oats
• 8 ounces semi-sweet chocolate, coarsely chopped into ¼ inch chunks
• ½ cup coarsely chopped walnuts, toasted
• Preheat your oven to 375 degrees.

Method

1. Whisk 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 and add the egg and vanilla.  Mix until combined.  Add  in banana.  Add the flour mixture a little at a time until just combined.
2. Turn off the mixer.  At this time add the oats, chocolate and walnuts to the bowl.  Turn the mixer on very low just to mix the final ingredients into the batter.  Literally I only let it mix for about 4 or 5 turns of the paddle.
3. Using an ice cream scoop drop dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.  Bake cookies, rotating sheets halfway through, until golden brown and just set, approximately 20-25 minutes, depending on  your oven.  I would check in on them after about 16 minutes, just to be safe.
4. Allow the cookies to sit and cool on the baking sheets for 3-4 minutes, then transfer them to wire cooling racks.

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