Hello! I hope everyone had a truly wonderful Thanksgiving. I tried a few new recipes out for the day, but my sweet tooth really enjoyed the banana-nut-chocolate cookies I made later in the weekend. They are a nice, hearty cookie that I think are perfect for colder months.
I found the recipe from Martha Stewart and made a couple small substitutions based on the ingredients I had access to (I used pecans rather than walnuts and chocolate chips instead of chocolate chunks). The cookies turned out delicious, but too sweet even for me, so the recipe shown below is what I’d do next time to reduce the amount of sugar. Next time, I might also try reducing the chocolate chips and adding raisins for a twist.
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
1/3 cup granulated sugar
1/3 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, chunks or chips
1/2 cup coarsely chopped walnuts or pecans
1. Whisk together all-purpose flour, whole wheat flour, salt, and baking soda in a small bowl and set aside.
2. Add butter, granulated sugar, and brown sugar into a separate bowl and mix with an electric mixer at medium speed until pale and fluffy.
3. Add egg and vanilla and mix at low speed until combined.
4. Mash banana and mix in.
5. Add flour mixture and mix until just combined.
5. Stir in oats, chocolate, and nuts.
6. Preheat oven to 375 degrees. Drop balls of dough onto baking sheets spaced about 2 inches apart. Bake cookies for 12-14 minutes, rotating sheets halfway through, until golden brown and just set (cookies will still be slightly gooey when you first take them out of the oven). Cool cookies on wire racks.
Original recipe source: Martha Stewart
Did you try out any new recipes over the holiday? I’m linking this cookie up to the Dare to Eat Cookies party at NewlyWoodwards and to Tasty Tuesdays.