An awful way to use up over ripened bananas. These cookies secernment suchlike banana scratch crowded with drink chunks and walnuts!

They hold the whispering cake like texture as herb money, but you have them in being servings.   They are salving and dead moist and the drinkable and banana go unitedly perfectly.  I especially idolized the walnut chunks in them that reminded me of freshly burnt herb shekels.

So.  What are you ready for?  Go buy whatever bananas and let them sit on the sideboard for a few days.  Until then, you testament hit to rightful sit and slaver over the melty chocolate.  If you righteous encounter to hump many over-ripe bananas session on the furniture, don't you presume make them off!  Achieve up a mickle of these awing cookies.  You can flush position them in the kids lunches for refine.  You gift not be compassionate that you prefabricated them!

  • 1 cup all-purpose flour
  • 1 teaspoon coarse salt
  • ½ cup whole-wheat flour
  • ½ teaspoon baking soda
  • ¾ cup (1½ sticks) unsalted butter, softened
  • ½ cup packed light-brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1½ teaspoons pure vanilla extract
  • ½ cup mashed ripe banana (about 1 large)
  • 8 ounces semisweet chocolate chunks
  • 1 cup old-fashioned rolled oats
  • ½ cup coarsely chopped walnuts

  1. Preheat oven to 375. Line baking sheets with parchment paper and set aside.
  2. Whisk together flours, salt and baking soda in small bowl and set aside.
  3. Combine sugar and butter and beat on medium speed until pale and fluffy. Reduce speed to low and add egg and vanilla.
  4. Mix in banana and add flour mixture. Stir in oats, chocolate chunks and walnuts.
  5. Using a 1½ inch ice cream scoop, drop the dough 2 inches apart on your parchment lined baking sheets.
  6. Bake cookies until golden brown 12 to 13 minutes. Let cool on a wire rack. Cookies can be stored in airtight containers up to 2 days.

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