INGREDIENTS:
1 cup white all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter (1 stick),
at room temperature
1/2 cup white sugar
1/2 cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1 ripe banana
1 cup roled oats
1/2 cup chopped walnuts
1/2 cup semisweet chocolate
chips
DIRECTIONS:
Preheat oven to 375 degrees F.
Put white flour into large bowl.
Add whole-wheat flour.
Add salt.
Add baking soda.
Whisk together. Put aside.
Put butter into bowl. Add white
sugar.
Add brown sugar.
Beat with electric mixer on
medium speed until fluffy.
Add egg. Beat just to blend egg
in.
Add vanilla extract.
Beat on low speed until smooth,
about 30 seconds.
In small bowl, mash banana with
fork.
Add to butter mixture.
Add flour mixture.
Mix just until combined, about 30
seconds.
Add oats.
Add walnuts.
Add chocolate chips.
Mix with spoon gently just to
combine. Do not overmix!
Line 2 baking sheets with
parchment paper. Using 2
1/4-inch (or 2 1/2-inch) ice
cream scoop, drop dough onto
baking sheets, spacing 2 inches
apart.
Bake in preheated oven at 375
degrees F one baking sheet at a
time, 12 to 15 minutes, or until
cookies are slightly golden and
just set baking time will wary
depending of cookie size and
oven).
Let cool 30 seconds on baking
sheet. Carefully slide spatula
underneath cookies from
several different sides to release
them from parchment paper.
Transfer to wire rack. Cool
completely.
Enjoy!
1 cup white all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter (1 stick),
at room temperature
1/2 cup white sugar
1/2 cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1 ripe banana
1 cup roled oats
1/2 cup chopped walnuts
1/2 cup semisweet chocolate
chips
DIRECTIONS:
Preheat oven to 375 degrees F.
Put white flour into large bowl.
Add whole-wheat flour.
Add salt.
Add baking soda.
Whisk together. Put aside.
Put butter into bowl. Add white
sugar.
Add brown sugar.
Beat with electric mixer on
medium speed until fluffy.
Add egg. Beat just to blend egg
in.
Add vanilla extract.
Beat on low speed until smooth,
about 30 seconds.
In small bowl, mash banana with
fork.
Add to butter mixture.
Add flour mixture.
Mix just until combined, about 30
seconds.
Add oats.
Add walnuts.
Add chocolate chips.
Mix with spoon gently just to
combine. Do not overmix!
Line 2 baking sheets with
parchment paper. Using 2
1/4-inch (or 2 1/2-inch) ice
cream scoop, drop dough onto
baking sheets, spacing 2 inches
apart.
Bake in preheated oven at 375
degrees F one baking sheet at a
time, 12 to 15 minutes, or until
cookies are slightly golden and
just set baking time will wary
depending of cookie size and
oven).
Let cool 30 seconds on baking
sheet. Carefully slide spatula
underneath cookies from
several different sides to release
them from parchment paper.
Transfer to wire rack. Cool
completely.
Enjoy!
Easy oatmeal-based drop cookies with the
addictive taste of banana nut bread.
addictive taste of banana nut bread.
Banana Oat Cookies
Adapted from
Martha Stewart's
Cookies: The Very
Best Treats to Bake
and to Share
Martha Stewart's
Cookies: The Very
Best Treats to Bake
and to Share
