Banana-Walnut Chocolate-Chunk Cookies Recipe

Name: Banana-Walnut Chocolate-Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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, room temperature; 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; 8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks; 1/2 cup coarsely chopped walnuts (about 2 ounces), toasted (see page 192)

Servings: persons

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, room temperature
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
8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks
1/2 cup coarsely chopped walnuts (about 2 ounces), toasted (see page 192)

1
Preheat oven to 375F.
2
Whisk together both flours, salt, and baking soda in a bowl.
3
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.
4
Reduce speed to low.
5
Add egg and vanilla; mix until combined.
6
Mix in banana.
7
Add flour mixture; mix until just combined.
8
Stir in oats, chocolate chunks, and walnuts.
9
Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart.
10
Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes.
11
Let cool on sheets on wire racks 5 minutes.
12
Transfer cookies to wire racks; let cool completely.
13
Cookies can be stored in airtight containers at room temperature up to 2 days.

1227

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon coarse salt, 1/2 teaspoon baking soda, and more.

Yes, Banana-Walnut Chocolate-Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana-Walnut Chocolate-Chunk Cookies

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