What is it about cookies that makes them so irresistible? I can turn down a piece of cake with ease, but a cookie? Look out! Seems that Ormie the Pig and I have something in common . . .
Straight out of Martha Stewart’s cookbook, this recipe is a yummy (if not healthy) way to use up overripe bananas. It combines two favourite flavours: banana bread and chocolate chip cookies. Incredibly delicious when eaten warm . . . Can you imagine the aroma in the kitchen when these are baking?
1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp. coarse salt
1/2 tsp baking soda
3/4 cup unsalted butter at room temperature
1/2 cup white sugar
1/2 cup 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 semi-sweet chocolate, coarsely chopped into 1/4 inch chunks
1/2 cup coarsely chopped walnuts, toasted
1. Preheat oven to 375 F. Whisk together both flours, salt and baking soda in a medium bowl.
2. Mix butter and sugars with an electric mixer till light and fluffy, then add egg and vanilla and combine. Mix in banana. Add flour mixture, mixing until just combined. Stir in oats, chocolate and walnuts.
3. Using a cookie scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake until golden brown and just set, 12 to 13 minutes. Cool on sheets for 5 minutes, then cool completely on wire racks. Makes about 3 dozen.