These delicious cookies are from Martha Stewart’s Cookies. Our beneficent domestic majesty originally called these “Banana-Walnut Chocolate-Chunk Cookies,” but we were out of nuts so this is the walnut-less version… and I also used chocolate chips instead of chopping my own chocolate.
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, room temp
- 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 banana (about 1 large)
- 1 cup old-fashioned rolled oats
- 8 ounces semi-sweet chocolate chips
Preheat oven to 375. Whisk together both flours, salt and baking soda in a bowl.
Put butter and both sugars into a 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 and mix until combined.
Next, mix in banana, add the flour mixture and mix until just combined. Finally, stir in oats and chocolate chips.
Drop dough onto greased baking sheets, spacing about 2 inches apart.
Bake cookies, rotating sheets halfway through, until golden brown and just set. Transfer cookies to wire racks.
Let cool and serve.