Saturday, April 11, 2009

C is for Cookie

The word Chocoholic was invented for my Dad.  He also loves bananas, walnuts, and cookies.  So when I found a recipe for Banana-Walnut Chocolate-Chunk Cookies I knew I was on to something.    I made the cookies and ended up with a gooey, chocolate chunk cookie with a hint of banana bread and a nice crunch from the walnuts.  The chocolate chunks left big pockets of melty chocolate, and the addition of rolled oats (old-fashioned oatmeal) contributed a soft but substantial texture.  The finished product was delightful.  Everyone oohed and aahed after the first bite, and the flavors deepened the longer they sat.  My Dad, in particular, loved them.  :)
Here's the recipe:

Banana-Walnut Chocolate-Chunk Cookies

1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, room temperature
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 oz semisweet chocolate, coarsely chopped into 1/4-inch chunks
1/2 cup coarsely chopped walnuts (about 2 ounces), toasted

Preheat oven to 375 degrees F.  Whisk together both flours, salt, and baking soda in a bowl.
Put butter and both 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.

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 at room temperatures up to 2 days (if you have any left after 2 days!)

I know you're not supposed to eat cookie dough if it has raw eggs in it, but I couldn't stop.  It's so good!



  1. sounds good. do these stay soft when cooking at that temp?

  2. They're quite soft pleasantly chewy. Mine stayed that way for about a week.