Adventures of an unfussy foodie.

February 21, 2012

Banana Oatmeal Chocolate Chip Cookies

Oh. My. Goodness.

I just pulled these out of the oven, and the house smells so heavenly!

There's nothing I love more in the winter than baking. The smell just wraps you up like a cozy blanket, which makes it much more bearable to be stuck inside (possibly with a sick kidlet, as in my personal experience at the moment).

I also love making good use of ingredients in my kitchen that might otherwise have gone to waste. Which is, I think, the reason I have collected a great many recipes that use up bananas. We never can seem to use them on their own before they're overripe, and considering how many banana recipes there are in the world, we must not be alone.

I love these cookies. Love. Love. Love. Texturally, these are a delight. The edges are crispy, as cookie edges ought to be. The center is tender in an almost cakey way, but they're also hearty at the same time. The banana and the chocolate are the best of friends, and the combination makes my mouth happy, happy, happy! I don't love nuts, particularly walnuts, but if I was a walnut eater, I have to say that they would taste fabulous in these. Absolutely fabulous.

So preheat your ovens, and ready your glasses of milk, because this one should be on your "make right now!" list!



Banana Oatmeal Chocolate Chip Cookies
Ever so slightly adapted from Martha Stewart
PRINTABLE RECIPE

Ingredients:
1 c. flour*
1/2 c. whole wheat flour*
1 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks unsalted butter, softened
1/2 c. sugar
1/2 c. packed light-brown sugar
1 egg
1 1/2 tsp. vanilla
1/2 c. mashed ripe banana (about 1 large)
1 c. old-fashioned rolled oats
8 oz. semi-sweet chocolate chips or chunks
1/2 c. coarsely chopped walnuts, toasted (optional)

*Whole wheat pastry flour makes a great stand-in for the combination of flours in this recipe, if you're lucky enough to have some available.

Directions:
Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl and set aside. Cream together butter and sugars on medium speed until pale and fluffy. Reduce speed to low, add egg and vanilla, and mix until combined. Mix in banana. Add flour mixture until just combined. Stir in oats, chocolate chips/chunks, and walnuts.

Using a 1" cookie 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, about 10 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in an airtight container up to 2 days.




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2 comments:

  1. well, i followed the directions, and my cookies don't look anything like the ones in the picture. they smell good, and the batter was quite yummy, but i submit that those cookies pictured are made from a different recipe.

    ReplyDelete
    Replies
    1. Huh. I'm not sure what to tell you except that the ones in the picture were most definitely made from the recipe accompanying them. In any case, I'm sorry if they didn't turn out as expected.

      Delete

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