I used Martha's Banana-Walnut Chocolate Chunk Cookie recipe minus the oats and chocolate, and with pecans instead of walnuts. I was going for banana bread in a cookie, and that's what I got. Soft and moist...delicious! When reading the recipe, I wasn't opposed to the oats and chocolate, but the kids voted them out. No chocolate? Yep, these kids make chocolate chip cookies without the chocolate chips.
I'd like to keep these around, but they do go quick. I still have some ripe bananas left...better get busy!
Banana Bread 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 1/2 sticks) unsalted butter, softened
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 (don't be shy)
1/2 cup coarsely chopped
Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and 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; mix until just combined. Stir in
oats, chocolate chunks, and walnuts pecans.
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 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely (or not). Cookies can be stored in airtight containers up to 2 days.