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
- 1/2 tsp baking soda
- 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)
- 1 cup old-fashioned rolled oats
- 8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks
- 1/2 cup coarsely chopped walnuts (about 2 ounces), toasted
Preheat the oven to 375 degrees F. Whisk together both flours, salt, and baking soda in a bowl.
Put the 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 the speed to low. Add the egg and vanilla; mix until combined. Mix in the banana. Add the flour mixture; mix until just combined. Stir in the oats, chocolate chunks, and walnuts.
Using a 1 1/2-inch ice cream scoop, drop the 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, 12-13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer the 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 Publisher. All rights reserved.
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