'Tis the season, bitches, and I'm back, with cookies. I hope you are ready for some cookies, because this month…that's pretty much going to be the deal. I bake cookies until I collapse on the floor in a heap of flour, then I drink wine and watch something embarrassing on Netflix. (See: last year's reference to River Monsters.) (Also, those cookies are great for Christmas, look into it.)
I wanted to get you cookies pretty much by December 3rd at the latest, after my brief post-Thanksgiving cooking boycott, and then I had to go and pick up a stomach virus (and pass it to the entire rest of my family), which, really, thanks a lot viruses. You're the worst. After an endless-seeming five days of an antagonistic relationship with solid food, I finally, finally felt well enough to get back in the kitchen and of course, it had to be cookies.
I eased back into it with a Martha recipe I've made before. We had some overripe bananas languishing on the counter, and I was looking for something heartier and not too sweet. The oatmeal and whole wheat flour give these heft and a nice nuttiness augmented by the nuts; pecans in this case, although walnuts work too. They're pretty chewy because of the banana, but not soft. I hate soft cookies.
Bonus, I'm pretty sure cookies with fruit and oatmeal totally count as breakfast. That's just science. Although these lean more on chocolate than they do banana, but shh. I won't tell if you don't.
banana-nut oatmeal chocolate chunk cookies
adapted from Martha Stewart Cookies
makes about 3 dozen cookies
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon kosher salt
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 very ripe banana (about 1 large)
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate, chopped into chunks
1/2 cup coarsely chopped, toasted pecans or walnuts
Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the two flours, salt, and baking soda. Set aside.
Beat together the butter and both sugars using a stand mixer or a handheld mixer on medium speed until pale and fluffy. Reduce the speed to low, and add the egg and vanilla, beating until combined. Add the banana, beating until combined. Gradually add the flour mixture, mixing until just combined. Using a rubber spatula, stir in the oats, chocolate, and nuts, until just evenly distributed.
Drop a tablespoon and a half of dough onto the prepared baking sheet, spacing the cookies 2 inches apart. Bake, one sheet at a time, at 375 until golden brown and just set, 11 to 13 minutes. Let cool on the sheets 5 minute, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.