These cookies are a marriage between banana bread and oatmeal chocolate chip cookies. The result is synergistic. Plus, they contain whole wheat flour and rolled oats so they must be healthy, right?
Chocolate Chunk Banana Bread Cookies
Banana bread in cookie form, except better. Whole wheat flour, rolled oats, and walnuts give these cookies an irresistible flavour and texture, not to mention CHOCOLATE CHUNKS!
Servings: 2 dozen
Ingredients
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¾ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1½ teaspoons real vanilla extract
- ½ cup very ripe banana, mashed
- 1 cup rolled oats
- 1½ cup (8 oz) semi-sweet or dark chocolate, chopped into chunks
- ½ cup (2 oz) toasted walnuts, coarsely chopped
Instructions
- Whisk together flours, salt, and baking soda in a small bowl.
- With an electric mixer, cream the butter and sugars together until well blended. Add egg and vanilla and mix on low until combined. Add banana and mix. Add flour mixture and mix until just combined. Stir in oats, chocolate, and walnuts.
- Refrigerate dough for at least 30 minutes.
- Preheat the oven to 375°F. Line baking sheets with parchment paper.
- Remove dough from the refrigerator. Using a 2-inch diameter cookie scoop (2.5 Tablespoons), scoop balls of dough, scraping off excess on the side of the bowl. This levels the scoop and ensures even-sized cookies. Place rounds of dough on prepared pans about 3 inches apart.
- Bake 14-16 minutes or until cookies are starting to turn golden brown and are just set.
- Let cookies cool on the pans for 5 minutes, then carefully transfer to wire racks to cool completely.
Notes
Tips and Tricks
- Using room temperature butter is important. Leave the butter out the night before baking so that it’s very soft. If you’re rushed for time, cut the butter into small pieces and let soften for a couple hours. Or if you want to make the cookies right away, microwave the butter on low power for short bursts, stirring and making sure it doesn’t melt.
- Ripe bananas are really important for giving this cookie flavour. The browner the peel the better. You should feel like gagging at the thought of eating it, or is that just me?
- Toast the nuts. This can be done in the oven or the microwave. I’m lazy and usually microwave my nuts on a plate in an even layer for one minute intervals, until nuts are sizzling, golden brown, and smell toasty. If you use the oven, bake them in an even layer for 8-10 minutes at 350°F.
- Flours: Do not use more than 3/4 cup of whole wheat flour otherwise your cookies will be too dry and heavy.
- Refrigerate the dough. It’s a soft dough and will spread too much if you don’t refrigerate it. It’s also easier to work with if it’s a bit cold and has firmed up.