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Banana-Walnut Chocolate-Chunk Cookies

Source: Martha Stewart's Cookies by Martha Stewart
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Rating: 4   Reviews: 16 See Reviews
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  About 3 dozen cookies
In one batch, find the flavors of two bakery classics: chocolate chip cookies and banana bread. Chopped walnuts and rolled oats add texture and more layers of taste. Use a ripe banana, which has more concentrated flavor, and is easier to mash, than an unripe one.
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
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)
8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks
1/2 cup coarsely chopped walnuts (about 2 ounces), toasted
1/2 tsp baking soda
1 cup old-fashioned rolled oats
Banana-Walnut Chocolate-Chunk Cookies Recipe at
Preheat the oven to 375 degrees F. Whisk together both flours, salt, and baking soda in a bowl.

Put butter and both 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.

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 at room temperature up to 2 days.

Recipe reprinted by permission of Clarkson Potter, Copyright © June 2, 2009. All rights reserved.
Date Added: 11/29/2010
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Rating: 5
by: Samantha Reviewed: 12/15/2010
Measurements missing!
As I was making these scrumptious cookies, I noticed there wasn't an amount listed for oats or baking soda! It just says to add I eyeballed the oats and used 1/4 tsp baking soda..which turned out ok thank goodness! Yay me!
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