Banana Walnut Chocolate Chip Cookies

When I see bananas going bad in my pantry, my first thought is always “Man, I hate wasting food.”  Then I always remember those bananas are most definitely not going to waste.  In fact, they are destined for something even better like banana bread, banana muffins, or banana cupcakes.  But this time I didn’t want any of those things.  I was really, really in the mood for banana cookies.  I thought.  I mean, I couldn’t really recall ever having banana cookies, but they sounded good.  (No mom, I’m not pregnant.  A banana cookie craving is not a sign of pregnancy.  Sorry.)

I did some searching and found a lot of banana cookie recipes that looked okay but would yield a very cakey cookie.  I know this is normal for lots of cookies made with fruit purees, but it wasn’t what I was after.  I continued searching and found this recipe on Recipe Girl.  Lori noted that these cookies would still be a bit cakey, but much more like a cookie than any other banana cookie recipe she’d ever tried.  She also said the banana flavor was there but prevalent.  I really wanted a very banana-y flavor, so I decided I’d go just a touch over the 1/2 cup called for.  They looked delicious, so I decided to go for it.  Boy oh boy am I glad.  These little babies hit the spot.  You know, mom, that non-pregnant one in my belly.  Yep, that spot.  🙂

Banana Walnut Chocolate Chip Cookies

adapted from Recipe Girl

originally from Martha Stewart Cookies

Ingredients:
10 TBSP unsalted butter, at room temperature
1/4 c. granulated white sugar
1/2 c. light brown sugar, packed
1 large egg
1 1/2 tsp. vanilla extract
2/3 c. mashed banana (from 2 very ripe medium bananas)

1 c. all-purpose flour
1/2 c. whole wheat flour
1 tsp. kosher salt
1/2 tsp. baking soda
1 c. old fashioned rolled oats
8 oz. semisweet chocolate chips
1/2 c. walnuts, toasted and coarsely chopped

Directions:

1.  Preheat oven to 375 degrees F. Line baking sheets with silicone baking mat or parchment paper, or spray with nonstick spray.

2.  In a large bowl, beat butter and sugars with an electric hand
mixer; mix on medium speed until pale and fluffy. Reduce speed to low
and add egg and vanilla; mix until combined. Mix in banana. 

3.  Meanwhile, whisk together flours, salt and baking soda in a medium bowl. Add
flour mixture to the banana mixture and mix until just combined. Stir in oats, chocolate chips
and walnuts.

4. Using a cookie scoop or heaping tablespoonsful, drop cookies onto prepared baking sheets, spacing about 2 inches apart.  Bake
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 will keep in an airtight container up to two days or in the freezer up to two months.  Makes approx. 3 1/2 dozen cookies.