- Increased the amount of walnuts and added dried cranberries. Dried sour cherries would be a good add-in too.
- No semisweet chocolate? Bittersweet would do well in these cookies too, especially with the contrast of dried cranberries/cherries.
- Used a 1/4-cup capacity cookie scoop to form the dough balls. Great sized cookie!
- (Optional) Slightly flatten the tops of the cookie dough balls with the palm of your hands
Makes about 3 dozen cookies
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
1 1/2 teaspoons pure vanilla extract
1/2 cup mashed ripe bananas (about 1 large banana)
1 cup old-fashioned oats
8 ounces semisweet chocolate, coarsely chopped into chunks
3/4 cup walnuts, coarsely chopped
1/2 cup dried cranberries (can substitute dried cherries)
Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a medium-sized bowl.
Put butter and both sugars into the bowl of an electric mixer, fitted with a paddle attachment and mix on medium speed until pale and fluffy. Reduce speed to low and add the egg and vanilla; mixing until combined. Add the mashed banana. Add the flour mixture and mix until until combined. Stir in the oats, chocolate chunks, walnuts and cranberries.
Using a 1/4-cup capacity ice cream or cookie scoop, drop dough onto baking sheets lined with parchment paper or a silicone baking mat. (Optional) Slightly flatten the tops of the cookie dough balls with the palm of your hands. Space cookies about 2 inches apart. Baking cookies, rotating sheets halfway through, until cookies are golden brown and just set – about 12-13 minutes. Allow cookies to cool on baking sheet for at least 5 minutes before transferring to a cooling rack. Let cookies cool completely.
Store cookies in an airtight container.