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Banana Chocolate Chunks Cookies

Olive
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Ingredients
  

  • 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

Instructions
 

  • 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.
  • 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 BAKING..IT MEANS BRUSH YOUR BAKING PANS LIGHLY WITH SOFTENED OR MELTED BUTTER OR SPRAY WITH BAKING SPRAY LIKE CRISCOS OR PAM.
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