Banana-Walnut Chocolate Chunk Cookies |
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Prep Time: 15 Minutes Cook Time: 13 Minutes |
Ready In: 28 Minutes Servings: 10 |
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Ingredients:
1 cup all-purpose flour |
1/2 cup whole wheat 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 rolled oats |
8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks |
1/2 cup coarsely chopped walnuts, toasted (about 2 ounces) |
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.
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