Banana Chocolate Chunks Cookies

Word..these cookies are so yummy I can’t seem to stop eating ’em…help!¬† ūüėČ I made these cookies for my kids but I end up eating most of it¬†;¬† good thing¬†this¬†recipe makes 3¬†dozens so there’s still plenty left- mostly the ones with raisins ( I took a third of the batter and added raisins and to it ¬†because I didn’t have enough chocolates¬† and nuts for the whole batter.¬† They’re good too and healthier.¬†

I’ve tried other banana cookies recipes before¬†but this is the best one so far and I’m¬†adding it to my favorites..¬†now I have one more good way to use over-ripe bananas aside from banana cakes and muffins.¬†ūüôā


cream butter and sugars well..and don’t forget to scrape sides and bottom of bowl


add flour and the rest of the ingredients.. 


I didn’t use parchment paper, I just grease my coated pan with butter.. it’s quicker


hmmm.. freshly baked cookies plus a glass of cold milk and a good¬†movie…isn’t life good? ūüôā¬†¬†

adapted from Marthat Stewart‘s recipe

Makes about 3 dozen

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
1/2 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 ( I used quick cooking oats)
8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks ( I used dark chocolate)
1/2 cup coarsely chopped walnuts (about 2 ounces), toasted 

note:¬† I didn’t have enough walnuts¬† and only 6 ounces of chocolate so I added raisins, for the oats I like to use quick-cooking oats for cookies, the texture is better.¬† I didn’t use parchment paper, the cookies stick to it, in my experience..¬† I¬†use non-stick pans, I just grease it; it gives my cookies crisp bottoms and soft interior¬† – Olive

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 greased* 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.

* for those new to means brush your baking pans lighly with softened or melted butter or spray with baking spray like Criscos or Pam.

‚ô• Thank you and have a nice weekend! ‚ô•

6 Responses to "Banana Chocolate Chunks Cookies"

  1. love2cook   October 7, 2010 at 2:22 am

    Owh no, I can’t stay away from those cookies too! Melt…melt!!! ūüėÄ

  2. Jeannie   October 3, 2010 at 8:33 am

    Wow, that looks seriously sinful ! But so yummy, I bet they are gone already lol!

  3. Sophie   October 3, 2010 at 2:32 am

    Indeed, Olive: These chocolate chip cookies look to die for,….

    MMMMMMMMMMMMM,..;stunning cookies!

  4. Belinda @zomppa   October 2, 2010 at 5:58 pm

    Eating three counts for at least one serving of fruit, right?

  5. cusinera   October 2, 2010 at 5:21 pm

    they look really good!!!!

  6. Bridgett   October 2, 2010 at 12:06 pm

    Oh I am with you, I wouldn’t be able to stay away from these beauties. These look incredible and have my two favorite dessert flavors with the bananas and chocolate. I am going to try these soon!


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