Please, add any missing ingredients for these cookies to your grocery list ASAP — you need to make them STAT! They are like banana nut bread and chocolate chip cookies fighting and making up in your mouth. And they are loaded with good for you ingredients — like bananas, whole wheat flour, and oats (and yes, a stick and a half of butter, too).
Before you ask, yes, that’s milk on the rocks. Growing up, my grandfather operated a large dairy farm. We were only allowed to drink his brand of milk, whole fat of course, and always on the rocks. And a big refreshing gulp of it was always followed by a loud and satisfying, “Aaahhhmmm!!!” And truthfully, it still is, even if it is only in my head instead of out loud, even if the dairy farm has morphed into high dollar residential real estate, and even if the milk is 1% instead of whole fat. My grandfather would like these cookies, and the next time I see him, I will take him a batch so we can dunk them in our milk on the rocks and say “Aaahhhmmm!!!” out loud together just like when I was a kid :)
P.S. My grandfather grew, harvested, and shelled the pecans that went into these cookies. He keeps my freezer stocked with several gallons every season. How sweet is he? See now why he’s getting some cookies soon?
Oatmeal Banana Nut Chocolate Chip CookiesYields 3 dozen
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate chips
1/2 cup coarsely chopped pecans, toasted (about 2 ounces)
1. Preheat oven to 375°F. Whisk together both flours, salt, and soda in a bowl.
2. Put butter and both sugars into the bowl of an electric mixer with the paddle attachment; mix on medium speed until pale. 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.
3. Using a 1 1/2-inch ice cream scoop (or heaping tablespoon), 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, 12-13 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 at room temperature up to 2 days.
Adapted from How to Eat a Cupcake who adapted it from Martha Stewart’s cookie cookbook.