Banana Walnut Chocolate Chunk Cookies
- Number of Servings: 36
Ingredients
1 cup all-purpose flour1/2 cup whole-wheat flour1 teaspoon coarse salt1/2 teaspoon baking soda3/4 cup (1 1/2 sticks) unsalted butter, softened1/2 cup granulated sugar1/2 cup packed light-brown sugar1 large egg1 1/2 teaspoons pure vanilla extract1/2 cup mashed ripe banana (about 1 large)1 cup old-fashioned rolled oats8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks1/2 cup coarsely chopped walnuts (about 2 ounces), toasted
Directions
1.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; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
2.Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.
Number of Servings: 36
Recipe submitted by SparkPeople user MLHALF.
1.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; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
2.Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.
Number of Servings: 36
Recipe submitted by SparkPeople user MLHALF.
Nutritional Info Amount Per Serving
- Calories: 117.2
- Total Fat: 5.9 g
- Cholesterol: 12.8 mg
- Sodium: 84.7 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 1.1 g
- Protein: 1.6 g
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