This is the richest cookies I had baked. Imagine banana, walnut, oatmeal, and chocolate- who´s not tempting to try them? Dont think about the calories, just think the yummm taste u gonna get.
Got this recipe from Vania. As usual she always put drolling pictures on her blog. Dont compare mine with hers, anyway this cookies totally yippy. I love it.
Enjoying them freshly from oven is one of the best from the overall cookie process.
Its crunchy outside and in the middle little bit chewy.
One thing that have to remember is from this recipe we can make around 3 dozen cookies(first I didnt notice it, until the dough was ready and realized that my pan didnt fit them all), and while waiting they´re set I open her site again and notice the sentence make around 3 dozen cookies.
1 cup all- purpose flour
1/2 cup whole wheat flour
1 tsp 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 tsp 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 1/2 inch chunks.(
1/2 cup coarsely chopped wanuts (about 2 ounces), toasted
1. Preheat oven to 375 F. Whisk together both flours, salt and baking soda in a bowl.
2. Put butter and both sugars into the bowl, 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 just combined. Stir in oats, chocolate chunks, and walnut.
3. 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, 12-13 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.