Banana Walnut Oatmeal Peanut Butter Chocolate Chip Cookies

Yes, I managed to pack all of said ingredients into one cookie. 

 banana walnut oatmeal pb choc chip goodness

 

What better way to spend hurricane weekend than to make cookies (that sound like they were made by a tornado sweeping up all of the ingredients together).  These cookies really pack a punch (a healthy one!) with hearty oats, whole wheat flour, and bananas to round them out.  I made a couple tweaks to my batch: the recipe calls for a stick and a half of butter – I used one stick of I Can’t Believe It’s Not Butter and a quarter cup of low fat vanilla yogurt.  It sometimes pains me to use more than a stick of butter (even if it’s the fake kind) since I know I’ll probably end up consuming a good portion of what I make, so I try to substitute where possible.

I just so happened to have a bag of peanut butter chips (can’t go wrong with peanut butter and banana) mixed with semi sweet chocolate chips, so I used that in lieu of the chocolate chunks called for in the recipe.      

I was a little nervous about how these cookies would turn out since I didn’t use any real butter, but they ended up being delicious!  They had a cakey, banana bread like texture and then a nice crunch with the walnuts.  Because of all of the healthy ingredients in these cookies, I deemed them appropriate to eat for breakfast =), and I guarantee a few of these will tide you over (no pun intended) during the hurricane.  Kidding aside, stay safe, everyone! 

Breakfast is served

Banana-Walnut Chocolate Chunk Cookies

Recipe from Martha Stewart

Prep Time: 15 min

Cook Time: 12 – 13 min

Yields: Makes about 3 dozen

Ingredients

1 cup(s) all-purpose flour

1/2 cup(s) whole-wheat flour

1 teaspoon(s) coarse salt

1/2 teaspoon(s) baking soda

3/4 cup(s) (1 1/2 sticks) unsalted butter, softened

1/2 cup(s) granulated sugar

1/2 cup(s) packed light-brown sugar

1 large egg

1 1/2 teaspoon(s) pure vanilla extract

1/2 cup(s) (about 1 large) mashed ripe banana

1 cup(s) old-fashioned rolled oats

8 ounce(s) semisweet chocolate, coarsely chopped into 1/4-inch chunks

1/2 cup(s) (about 2 ounces) coarsely chopped walnuts, toasted

Directions

1.  Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.

2.  Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, 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. Cookies can be stored in airtight containers up to 2 days.