January 14, 2010
bananacookie
so when i went to take these out of the oven, i thought it my fate was already sealed: failure. they were brown. all brown. but, at least they were puffy. then i sat them out on the cooling rack, where they proceeded to sink into oblivion. great. over-done, thin cookies. but, silly me, i should've known never to doubt martha.
they're amazing! and they're not burnt to a crisp at all. i had a moment of revelation when i tasted these: this is what a chewy cookie is (and should always be). now i understand. they are soft and still sink-your-teeth, without having any of the weight or gooeyness of a 'soft cookie'. i am mystified by this. so, these are the new sensation at our house. we're loving the little wafer of banana bread goodness crossed with the traditional oatmeal chocolate chip. mm. you're going to love it too. i just know.
banana chocolate chip cookies adapted from martha stewart
1/2 cup all-purpose flour
1/2 c. whole wheat flour
1 tsp. coarse salt
1/2 tsp. baking soda
3/4 cup softened butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 1/2 tsp. vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate chips
1. preheat oven to 375 degrees. whisk together flour, salt, and baking soda in a small bowl; set aside.
2. put butter and sugars in mixer bowl and mix on medium speed until pale and fluffy. add egg and vanilla; mix until combined. mix in banana. add flour mixture; mix until just combined.
3. stir in oats and chocolate chips.
4. drop dough by 1 1/2 inch spoonfuls, leaving about 2 inches in between, onto a baking sheet lined with parchment paper. (this is important! i did one tray without any lining and it was super hard to get the cookies off. i'm sure wax paper would work too. just throw something on there and save yourself the trouble of digging.)
5. bake cookies, rotating sheets halfway through, for 12 or 13 minutes, or until golden brown (yes, brown) and just set. let cool on sheets on wire racks for 5 minutes, then transfer cookies to wire racks and let cool completely.
makes about 3 dozen. cookies can be stored in airtight containers up to 2 days.

6 comments:

Bryant said...

yum!

Kaitlyn Luce said...

oh! Thank you so much. I will be making these and bringing them to a friend!

Renee said...

can't wait to try these! they may even be too irresistible for a certain someone's fiance..who doesn't care for banana! we'll see!

natalie said...

ooo la la, i'm definitely going to try these. thanks for posting, summer girl.

Anneliese said...

i really want these. could you just bake me a batch & mail them? :)

rjgintrepid said...

These were amazing the night I baked them (for a much-traveled friend who came to visit) but seemed to fall apart after that. Did you have this problem? I found the batter was a little wet, perhaps my bananas were a bit much for the recipe.

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about this blog

Hello, I'm Summer. A people-loving introvert whose hope and life is in Jesus. His promises are my passion and my ministry is homelife. This blog is a place for me to write about everyday things. Especially food. My favorite thing to do is sit around a table, lingering over a long meal with good conversation. I live with my husband and our 2 littles. We like blizzards, thrifting, grammar, guacamole, cheerful hearts, nice manners, good movies, and making simple, real, nutrient-dense food.

"If Christ be anything, He must be everything."
-C.H. Spurgeon

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