Thanks to Vania for sharing this recipe. Say no more, just like you said, "this is the best cookies!"
The kids absolutely love it. We are so addicted to these rich-chewy-cakey kind of cookies. I made twice and it didn't take long to dissapear from my cookie jar.
If you want to try, I suggest over-ripe banana for a strong banana flavour (the more spotted banana the tastier).
Enjoy the video!
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And here's the original recipe!
Banana-Walnut Chocolate-Chunk Cookies
Source : Martha Stewart's Cookies, The Very Best Treats to Bake and to Share via Vania's
1 cup all- purpose flour
1/2 cup whole wheat flour
1 tsp coarse salt
1/2 tsp 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 tsp pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate, coarsely chopped into 1/2 inch chunks (~224 gr) (dita- I used chocolate chips)
1/2 cup coarsely chopped walnuts (about 2 ounces), toasted (dita-I used cashew nut)
1. Preheat oven to 375 F. Whisk together both flours, salt and baking soda in a bowl.
2. Put butter and both sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture just combined. Stir in oats, chocolate chunks, and walnut.
3. Using a 1 1/2 inch ice cream scoop, 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.
Makes about 3 dozen.
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