Martha Stewart Banana-Walnut Chocolate Chunk Cookies
photo by glitzypursegirl
- Ready In:
- 1 cup all-purpose flour
- 1⁄2 cup whole wheat flour
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 3⁄4 cup unsalted butter, softened
- 1⁄2 cup sugar
- 1⁄2 cup packed light brown sugar
- 1 large egg
- 1 1⁄2 teaspoons vanilla
- 1⁄2 cup mashed banana (appx 1 large banana)
- 1 cup old fashioned oats
- 8 ounces semisweet chocolate, coarsely cut into chunks appx 1/4-inch
- 1⁄2 cup coarsely chopped walnuts (Martha says to toast, I skipped that part)
- Preheat oven to 375.
- Combine flours, salt, and baking soda in a small bowl. Set aside.
- 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.
- Using 1 1/2" ice cream scoop (I used my Pampered Chef small scoop) drop dough onto baking sheets lined with parchment paper, spacing about 2" apart.
- 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.
- Can be stored in airtight containers up to 2 days if not all eaten immediately.
Questions & Replies
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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.
Delicious! Didn't have whole wheat flour so just used white. Omitted the walnuts cause my hubby doesn't like nuts in his cookies. Also, only had salted butter so just cut back on the added salt. 10 minutes cooked on parchment covered cookie sheets at 375 and they came out Banana Cookie Perfection! Thanks.
I made these tonight, and they turned out delicious. I used dark brown sugar and quick cooking oats because that's all that I had, but they are very soft and chewy. They are very fluffy, almost cake-like, but so delicious. I also only baked them for 10 minutes, and found that was enough time. Can't wait to make them again!
Its like banana bread and chocolate chip cookies got together and had a baby! These are delicious and my son keeps coming back for more. I also found that 9-10 minutes on a Silpat was perfect. I was running low on chocolate so I used white chocolate for about half the needed amount and its a great substitution - though I would like to make them with all semisweet chocolate.
Absoloutely delicious. I made a couple substitutions...namely dark brown sugar instead of light, and all white flour instead of part whole wheat. Still turned out AMAZING! Sooo yummy! I had to hide them from my son! Tip: they turn out much better and brown perfectly if you use a glass casserole dish. I also found 12 mins baking time was too long...9-10 was perfect. Thanks so much for this recipe...it's a definite new favorite!!!
RECIPE SUBMITTED BY
<p>I was born in NJ and came down to DC for college. After falling in love with the area, and meeting DH, we settled in northern Virginia. We have a daughter born 02/99 and a son born 04/01. We also have 2 dogs. I am a CPA and work part time for a wonderful company!</p>