Name: Banana-Walnut Chocolate Chunk Cookies
Yield: 1
Ingredients: 1 c. all-purpose flour -; 1/2 c. whole-wheat flour -; 1 tsp. Coarse salt -; 1/2 tsp. baking soda -; 3/4 c. unsalted butter -; 1/2 c. granulated sugar -; 1/2 c. packed light-brown sugar -; 1 large egg -; 1 1/2 tsp. pure vanilla extract -; 1/2 c. mashed ripe banana -; 1 c. old-fashioned rolled oats -; 8 oz. semisweet chocolate -; 1/2 c. coarsely chopped walnuts -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Banana-Walnut Chocolate Chunk Cookies

1. 1 c. all-purpose flour -

2. 1/2 c. whole-wheat flour -

3. 1 tsp. Coarse salt -

4. 1/2 tsp. baking soda -

5. 3/4 c. unsalted butter -

6. 1/2 c. granulated sugar -

7. 1/2 c. packed light-brown sugar -

8. 1 large egg -

9. 1 1/2 tsp. pure vanilla extract -

10. 1/2 c. mashed ripe banana -

11. 1 c. old-fashioned rolled oats -

12. 8 oz. semisweet chocolate -

13. 1/2 c. coarsely chopped walnuts -

How to cook deliciously - Banana-Walnut Chocolate Chunk Cookies

1. Stage

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. Stage

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.