Lately it seems like we haven’t been eating our bananas fast enough. One day they look just fine and yellow, then the next day, they’re black. What gives? So I’ve been trying to get creative with ways to use them up. I was flipping through some recipes I have saved and came across this gem from Martha Stewart. It’s basically banana bread in the form of cookies, so obviously they are amazing!
These cookies are full of crunchy walnuts and bits of chocolate. The oats provide a delectable chewy texture that is truly reminiscent of banana bread. And if you ask me, cookies are much easier to pack for lunches or to take on your one last summer long weekend road trip. Enjoy them while you can, because trust me, they won’t last long!
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 3/4 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/2 cup about 1 large mashed ripe banana
- 1 cup old-fashioned rolled oats
- 8 ounce semisweet chocolate chips
- 1/2 cup coarsely chopped walnuts
- Preheat oven to 375 degrees. Line baking sheets with parchment paper.
- Whisk together flours, salt, and baking soda in a small bowl; set aside.
- Put butter and sugars into the bowl of a stand 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 chips, and walnuts.
- U|sing a 1 and 1/2-inch ice cream scoop, drop dough onto baking sheets, spacing about 2 inches apart.
- Bake cookies until golden brown and just set, about 12 to 13 minutes.
- Let cool on sheets for 5 minutes. Transfer cookies to wire racks; let cool completely.
- Cookies can be stored in airtight containers up to 2 days.
Nutritional calculation was provided by WP Recipe Maker and is an estimation only. For special diets or medical issues please use your preferred calculator