Ingredients
-
1
-
1/2
-
1
-
1/2
-
3/4
-
1/2
-
1/2
-
1
-
1 1/2
-
1/2
-
1
-
8
-
1/2
-
-
Directions
Martha Stewart Banana-Walnut Chocolate Chunk Cookies, Honestly, I’m not a big Martha fan But a friend got me a free subscription to Martha’s magazine Normally I thumb through it and toss it within 2 or 3 minutes One month, this recipe on the last page caught my eye With a title like this, how could I not save it?!?! I just made it today (am actually in the middle of baking as I type) and it is AMAZING! If I had more chocolate, I’d be baking another batch instead of posting this , I made this recipe exactly as is except for the walnuts due to a picky eater in the house I don’t usually like to tweak until I have made something at least once The cookies were DELICIOUS Really can’t say enough about them They have a banana taste but it is nor overpowering and they are soft and chewy I did bake them on my silpat as one of the other reviewers suggested and I am so glad I did , They were a lot cake-ish than I would prefer in a cookie, and the banana flavor wasn’t as pronounced as I’d hoped
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Steps
|
1
Done
|
Preheat Oven to 375. |
|
2
Done
|
Combine Flours, Salt, and Baking Soda in a Small Bowl. Set Aside. |
|
3
Done
|
Put Butter & Sugars Into Bowl of Electric Mixer Fitted With Paddle. 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 Chunks, and Walnuts. |
|
4
Done
|
Using 1 1/2" Ice Cream Scoop (used My Pampered Chef Small Scoop) Drop Dough Onto Baking Sheets Lined With Parchment Paper, Spacing About 2" Apart. |
|
5
Done
|
Bake Cookies (martha Recommends Rotating Sheets - I Didn't Do That) Until Golden Brown and Just Set, 12-13 Minutes. Cool on Sheets 5 Minutes & Transfer to Wire Rack to Complete Cooling. |
|
6
Done
|
Can Be Stored in Airtight Containers Up to 2 Days If not All Eaten Immediately. |
