Banana Walnut Chocolate Chip Cookies
The best!
Servings: 36 cookies
Ingredients
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 3/4 cup (1½ sticks) unsalted butter, at room temperature
- 1/2 cup granulated white sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 1/2 cup mashed ripe banana
- 1 cup old fashioned rolled oats
- 8 ounces semisweet chocolate chips
- 1/2 cup walnuts, toasted and chopped
Instructions
- Preheat the oven to 375 degrees F. Line baking sheets with parchment paper (or silpat), or spray with nonstick spray.
- In a medium bowl, whisk together the flours, salt and baking soda.
- In a large bowl, use an electric mixer to beat the butter and sugars; 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 banana. Add the flour mixture; mix just until combined. Stir in the oats, chocolate chips and walnuts.
- Drop the dough by heaping tablespoonful onto the prepared baking sheets (or use a cookie scoop), spacing about 2 inches apart. Bake the cookies until golden brown and just set, 12 to 13 minutes. Let them cool on the cookie sheets for 5 minutes. Then transfer the cookies to wire racks; let cool completely.
Notes
- *Be sure to use a banana that is well on its way to the trash can. The darker it is, the softer and sweeter it becomes.
- *Sub milk chocolate chips for semi-sweet if you'd like.
- *To toast walnuts, spread on a baking sheet and toast briefly (3-5 min) in a 375 degree oven. Watch closely because they'll turn into burnt walnuts pretty quickly.
- *Cookies can be stored in airtight containers at room temperature up to 2 days. They also freeze well.
Nutrition
Serving: 1cookie | Calories: 135kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 84mg | Potassium: 75mg | Fiber: 1g | Sugar: 8g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg