Wednesday, March 14, 2012

Banana Oatmeal and Chocolate Chips Cookies

I got a couple of too-ripe-to-eat bananas sitting in the fruit bowl waiting for me to deal with  and there were basicly three choices I could opt for...firstly, making something out of it right away..secondly, keep it in the fridge/freezer for the time being or the last is to throw them away!

Given an ugly look of frozen banana(s) that I can't really stand and also a guilty feeling of wasting things, so I easily opted to do for the first choice. Consequently, I had to think about what to do with it which finally, this cookie was the winner !

Here is what I've done ( adapted from here)..


1-1/2 cup2 all-purpose flour
1 /2 teaspoon table salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, at room temperature
1/2 rounded cup of light brown sugar and caster sugar
1 large egg
1 1/2 teaspoons vanilla extract
3/4 cup ripe banana, mashed
1 cup old fashioned rolled oats
8 ounces semisweet chocolate chips
1/2 cup walnuts, toasted & coarsely chopped           

Method :

1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper (or silpat), or spray with nonstick spray.
2. Whisk together flours, salt and baking soda in a medium bowl.
3. In a large bowl, beat butter and sugars with an electric hand mixer; mix on medium speed until pale and fluffy. Reduce speed to low and add egg & vanilla; mix until combined. Mix in banana. Add flour mixture; mix just until combined. Stir in oats, chocolate chips and walnuts.
4. Drop dough by heaping Tablespoonful onto prepared baking sheets (or use a cookie scoop), spacing about 2 inches apart. Bake cookies 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.

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