I’m always on the look out for chocolate chip cookie recipes. Not plain chocolate chip cookies, oh no. I’ve already got the world’s best recipe for those. I’m talking about chocolate chip cookies plus. I’ve made Giada DeLaurentiis’ chocolate chip cookies with hazelnuts and they were fantastic. Now I’m adding these to my repertoire. Martha Stewart makes them as regular cookies (follow link to see her baking times), but I was in a bit of a hurry and decided to make them as bars to save time. They turned out great! I loved being able to see the oats, walnuts, and chocolate chips at the edges of each piece.
Banana-Walnut Chocolate Chip Bars
adapted from www.marthastewart.com
1 c. all-purpose flour
1/2 c. whole-wheat flour
1 tsp. coarse salt
1/2 tsp. baking soda
3/4 c. (1 1/2 sticks) unsalted butter, softened
1/2 c. granulated sugar
1/2 c. packed light-brown sugar
1 large egg
1 1/2 tsp. pure vanilla extract
1/2 c. mashed very ripe banana (about 1 large)
1 c. old-fashioned rolled oats
8 oz. semisweet chocolate, chopped into 1/4-in. chunks (I used chips)
1/2 c. coarsely chopped walnuts (about 2 ounces), toasted
1. Preheat oven to 375 degrees.
2. Whisk together flours, salt, and baking soda in a small bowl; set aside.
3. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy.
4. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana.
5. Add flour mixture; mix until just combined.
6. Stir in oats, chocolate chunks, and walnuts.
7. Spread dough into greased 9×13 non-glass pan and bake for 22-25 minutes. Let cool in pan on wire rack until solid enough to be turned out onto rack. Allow to cool completely before cutting into 20 pieces. Bars can be stored in airtight containers up to 2 days.
One year ago: Meyer lemon buttermilk tarts