At the behest of my daughter, last week I bought a beautiful, bright yellow bunch of bananas. With the promise of eating all of them because she wanted to be healthy.
It goes without saying that this week I have a bunch of old, brown, mushy bananas.
But the bag of Doritos is gone. Just sayin.
I hate tossing bananas. But I didn’t really feel like banana bread. Nor did I want a smoothie. I really wanted a cookie. Ok, I wanted several cookies. These babies called to me from the pages of my Cookies book. They are soft and cakey and not too sweet. The addition of the oats and nuts transform them into hearty little snacks similar to banana nut oatmeal. I usually use crunchy turbinado sugar on top of my banana bread, but I thought I’d switch it up a bit and sprinkle the cookie tops with coarse sea salt. Just a little.
That was the cherry on top! Or salt on top. Whatever. It gave them a little sumpin sumpin that took these right to the top of my fave list. I have been instructed never to make them again. They were that good.
Got rotten nanas?
Make. These. Cookies.
You’ll never want to make banana bread again.
Banana Chocolate Chip Walnut Oatmeal Cookies
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1 teaspoon coarse salt
- 1/2 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1 1/2 teaspoons 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 1/4-inch chunks
- 1/2 cup coarsely chopped walnuts (about 2 ounces), toasted
- Coarse sea salt for sprinkling, optional (but really, you must)
Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric 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 and mix until just combined. Stir in oats, chocolate chunks, and walnuts.
Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, space about 2 inches apart. Sprinkle a little coarse sea salt on tops. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool slightly on sheets and transfer cookies to wire racks to cool completely. Cookies can be stored in airtight containers up to 3 days.
**Note…I had several bananas so I doubled this recipe and good thing because I may or may not have eaten a few of them.
Recipe from Martha Stewart