Banana-Walnut Chocolate Chunk Cookies

Banana-Walnut Chocolate Chunk Cookies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    dozen


Ingredients

  • 1

    cup(s) all-purpose flour

  • ½

    cup(s) whole-wheat flour

  • 1

    teaspoon(s) coarse salt

  • ½

    teaspoon(s) baking soda

  • ¾

    cup(s) (1½ sticks) unsalted butter, softened

  • ½

    cup(s) granulated sugar

  • ½

    cup(s) packed light-brown sugar

  • 1

    large egg

  • teaspoon(s) pure vanilla extract

  • ½

    cup(s) (about 1 large) mashed ripe banana

  • 1

    cup(s) old-fashioned rolled oats

  • 8

    ounce(s) semisweet chocolate, coarsely chopped into ¼-inch chunks

  • ½

    cup(s) (about 2 ounces) coarsely chopped walnuts, toasted

Directions

1.Preheat oven to 375 degrees. Whisk together 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. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts. 2.Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.


Nutrition

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