This recipe was recommended to me by another baking enthusiast and the cookies turned out beautifully. They are reminiscent of banana bread, but in a nice bite-sized package. I altered the original recipe slightly because I did not have any whole wheat flour on hand. I also used chocolate chips instead of chunks for the same reason. The oats, chocolate chips, and walnuts make these cookies special and they are definitely worth a try!
BANANA WALNUT CHOCOLATE CHIP COOKIES
Adapted from Martha Stewart
1 1/2 cups all purpose flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4 cup 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 ripe banana (about 1 large)
1 cup old-fashioned oats
8 ounces semi-sweet chocolate chips
1/2 cup coarsely chopped walnuts, toasted
1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper.
2. Whisk together flour, salt, and baking soda in a small bowl. 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 egg and vanilla; mix until combined. Add flour mixture and mix until just combined. Stir in oats, chocolate chips, and walnuts.
3. Using a 1 1/2 inch ice cream or cookie scoop, drop dough onto baking sheets about 2 inches apart. Bake cookies until golden brown and set, 10-12 minutes. Let cookies cool on sheets for 5 minutes and then transfer cookies to wire racks to cool completely.