“Mmmmm…..perfecto” Greg exclaimed after eating one of these DELICIOUS cookies. He’s not one to exclaim loudly – but this time he did! Sylvie said this is “the best ever!” And Andy too, said “really good” and as usual…”can I please have another? Please?” I was being stingy because these were for the kids at My Sisters Place but mine kept asking, begging and pleading for more — so I had to make another batch. Luckily these are easy easy. The only complaint was from Greg who said that there was too much chocolate in some of the cookies and the taste the banana was muted. He said you might as well eat a chocolate bar. Well of course Andy and Sylvie shouted “NO, NOT true mom…they are perfect.” I too like them chocolatey but it made sense to play around with my second batch, so yes, I didn’t add quite as much chocolate but also added a little ground unsweetened chocolate. These were also a hit. I happen to like my chocolate in slivers — I place in the microwave and defrost for a minute, then slice as you see in the photo. So – play to your family’s likes and dislikes and add more or less chocolate as you see fit. The original recipe includes walnuts and I bet that would be a great addition to this very tasty cookie. Enjoy-
They are slightly cakey and really best eaten on the day you bake…so freeze the extra batter and cut and slice as you need.
If you have left overs the next day – you can do what Andy does and pop in microwave for a few seconds, do a little dance (well, he does this) and enjoy warm and gooey again.
banana oatmeal chocolate chunk cookies (from Martha Stewarts Cookies):
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
3/4 cup (1.5 sticks) unsalted butter, room temp
1/2 cup sugar
1/2 cup light brown sugar
1 1/2 teaspoons vanilla extract
1/2 cup mashed ripe banana (about one large)
1 cup old-fashioned rolled oats
8 ounces semi-sweet chocolate coarsely chopped (more or less based on you and your family)
2 tablespoons ground unsweetened chocolate (optional – to add some chocolate depth)
Preheat oven to 375 degrees. In a small bowl, whisk together the flour, wheat flour, salt and baking soda. Then add the oats and chocolate chips to the dry mix.
I like to mash my bananas in the mixer first – then I use that same banana’d bowl to beat the butter. No extra cleaning. Then place in another bowl and set aside. Up to you – you can also mash by hand in another bowl and set aside.
With out cleaning the bowl, place the softened butter and sugars together – again with the paddle attachment and beat until lighter and creamier. Beat in the egg, followed by the vanilla.
Scrape down the bowl, and mix again. Add the mashed bananas and mix again to incorporate. Scrape down bowl as needed.
Next add the flour/oat/chip mixture. Mix with paddle until just combined on the lowest speed. Scrape and mix again.
Scoop the batter with a 2 inch scooper (or whatever you want – just watch baking time if you make bigger or smaller cookies) and place on parchment lined sheet pans.
Bake for approx 14 -16 minutes – and this may take more time if you have more than one pan in the oven. Remember to rotate. Bake until the cookies are just set and a little golden on top.
Best warm, but as stated above, yummy back in the microwave for a few seconds.
Enjoy –Pin It