Banana Walnut Chocolate Chunk Cookies Food

BANANA-WALNUT CHOCOLATE CHUNK COOKIES

Steps:

• 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 mediumspeed 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 up to 2 days.

BANANA WALNUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°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 chips, and walnuts.
• Using a 1 ½-inch ice cream scoop (#40 size), drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart (you'll need 3 half sheet pans). Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; cool completely. Cookies can be stored in airtight containers at room temperature up to 2 days.

BANANA NUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350,grease a cookie sheet.
• Beat the butter& sugar,and then eggs until light.
• Add bananas& vanilla extract,mix well.
• Blend in the flour,salt,baking powder& soda until well blended.
• Stir in nuts& chocolate chips.
• Drop by spoons onto greased cookie sheets.
• Bake for 10 to 12 minutes.

MARTHA STEWART BANANA-WALNUT CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375.
• Combine flours, salt, and baking soda in a small bowl. Set aside.
• Put butter & sugars into bowl of electric mixer fitted with paddle. 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 1 1/2" ice cream scoop (I used my Pampered Chef small scoop) drop dough onto baking sheets lined with parchment paper, spacing about 2" apart.
• Bake cookies (Martha recommends rotating sheets - I didn't do that) until golden brown and just set, 12-13 minutes. Cool on sheets 5 minutes & transfer to wire rack to complete cooling.
• Can be stored in airtight containers up to 2 days if not all eaten immediately.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
• Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
• Bake in preheated oven for 12 to 15 minutes.