Banana-Walnut Chocolate Chip Cookies

I love bananas. A whole, whole, whole lot. I have one everyday unless they are too ripe- which seems to happen quickly during the summer. I don't like wasting food, so I either use the ripe bananas to make banana bread or slice and freeze them for smoothies. But I recently ran across a new option- a banana cookie. 

 I found this recipe on Martha Stewart's website. I just want to give her a big fat hug for sharing it because they are so easy to make and SO GOOD! When I took the first bite, I immediately tasted the bananas, but the flavor wasn't overwhelming. Then the chocolate, walnuts and the oats kicked in and well, all seemed well with the world. You must try them I tell ya...

Here is what you need and what to do:

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon course salt

1/2 teaspoon baking soda

1 1/2 sticks unsalted butter, room temperature

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 1/2 teaspoons vanilla extract

1 large ripe banana, mashed

1 cup of old-fashioned rolled oats

1 cup semi-sweet sweet chocolate chunks or chips

1/2 cup of coursely chopped walnuts, toasted

Preheat the oven to 375 degrees. Line two baking sheet with parchment paper. Whisk together flours, salt and baking soda in a small bowl and set aside. Put the butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy. Reduce the speed to low and add the egg and vanilla. Mix until combined. Mix in the bananas. Add the flour mixture in two or three batches. Mix until combined. Stir in the oats, chocolate chunks or chips and walnuts.

Using a 1 1/2 inch ice cream scoop or a 2 tablespoon measure, drop the dough onto the baking sheets. The cookies will spread as they bake, so be sure to space them at least 2 inches apart. Bake for 12 to 13 minutes, rotating them halfway through. The cookies will be done when they are golden brown. They will be tender in the center, but will harden slightly as they cool. Cool them on sheets on wire racks for 5 minutes. Transfer the cookies to wire racks and cool completely. They can be stored in airtight containers for up to 2 days. 

Let me know if you make them!

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