We eat way to many bananas, but that’s OK cause I found another yummy recipe that solves the problem of not knowing what to do with that last one or two spotty brown bananas hanging around.
These are different in a sense…that they taste like banana bread but in a cookie form. I’m sure when you take the first bite, one eyebrow will go up then come down and you will hum in delight as you enjoy another bite of these cookies.
Banana Nut Chocolate Chip Cookies
adapted from the other Martha
1 1/2 cups unbleached or bleached all-purpose flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
1 1/2 sticks (3/4 cup) unsalted butter, softened
1/2 cup sugar
1/2 cup packed light-brown sugar
1 large egg
1 1/2 teaspoon pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
1 cup semisweet chocolate chips
1/2 cup of chopped pecans or walnuts (optional)
Preheat oven to 375 degrees. In a small bowl whisk together flour, salt, and baking soda; set aside.
In a bowl of an electric mixer fitted with the paddle attachment, on medium speed mix together butter, sugar and light brown sugar, until pale and fluffy (about 2 minutes). Reduce speed to low and the egg and vanilla, mix until combined. Mix in mashed banana until combined. Add the flour mixture; mix until just combined. Stir in oats, chocolate chips and nuts.
Using a 1 1/2 inch ice cream scoop or a spoon, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden brown and just set 12 to 13 minutes.
Let cool on sheets on wire racks for 5 minutes. Transfer cookies to wire racks, let cool completely. Cookies can be stored in an airtight container up to 2 days.