November 4, 2010

Banana, Pecan, Oatmeal Chocolate Chip Cookies

These cookies are the soft and cake-y fantasticness you would get if you combined all of the good things about banana bread with all of the good things about chocolate chip cookies. That may not immediately sound like a good idea, but it truly is.

The first time I had these, I was shocked at what a good combination these ingredients made. They are not too sweet and not too dense. The original recipe comes from--where else--Martha Stewart's Cookies. Martha has done it again!

I have slightly adapted the recipe over the last few years. This is now my go-to cookie recipe. It is easy and just unusual enough to be exciting. I've received nothing but stellar feedback on these cookies, so I was very surprised to realize that I have not yet posted the recipe for you! I am sorry for holding out this long. You'll just have to make a double batch of these right away to make up for lost time.

Banana, Pecan, Oatmeal Chocolate Chip Cookies
  • 1 cup white flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon baking soda
  • 3/4 cup (or 1 1/2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 1/2 teaspoon vanilla extract
  • 1 large plus one small over-ripe banana*
  • 1/4 teaspoon cinnamon
  • 1 cup rolled oats
  • 8 ounces semi-sweet chocolate chips (or a mixture of semi- and bittersweet chips!)
  • 1/2 cup coarsely chopped toasted pecans
  1. Preheat oven to 375 degrees. In a medium bowl, whisk both flours with salt and baking soda.
  2. Chop pecans and toast in the  oven for a few minutes until they are fragrant and golden brown, about 5 minutes. (Check frequently to avoid burning.)
  3. Meanwhile, put butter and both sugars in a large bowl. Mix with an electric or stand mixer on medium until pale and fluffy, about 2-4 minutes.  Reduce speed to low. Add egg and vanilla and mix until combined. 
  4. Add 1/4 teaspoon cinnamon to banana and mash, until no large pieces remain. Add banana mixture to batter, beat on low speed to combine.
  5. Add flour mixture. Mix until just combined. Stir in oats, chocolate chunks and toasted pecans.
  6. Drop dough onto parchment paper-lined cookie sheets, spacing 2 inches apart. Back cookies, rotating half-way through for 12-13 minutes. Cookies should be golden brown and just set. Let cookies cool on sheets on wire rack for 5 minutes then transfer to the racks to cool completely.
Makes 2 and a half to 3 dozen cookies.
*Once bananas are past their prime, I store them in a bag in my freezer until I am ready to make banana bread, muffins, or these cookies. Just thaw in the microwave before using.

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