ChocBanWalCranOat
ChocWalBanCranOat
CranWalBanChocOat
BanChocWalOatCran
WalChocCranBanOat
WalCran….. fuhgeddaboudit.
Made these cookies today. Pronounced AMAZING by the kids. I saved some nut-less cookie dough for the allergy-sufferers, but otherwise, the walnuts HAVE to be in them.
ChocBanOatCranWal Cookies
Chocolate Banana Oat Cranberry Walnut Cookies => all the yummy things!!
Ingredients
Whisk Together:
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon cinnamon
Cream Together:
- 1 cup packed light brown sugar can take less actually
- 1/2 cup granulated sugar
- 1 cup butter softened
To butter mixture, add
- 1 mashed very ripe banana
- 2 large eggs
- 2 tablespoons milk
- 2 teaspoons vanilla extract
Mix in flour mixture until well combined, then add
- 2 1/2 cups old fashioned oats
- 1 cup chocolate chips
- 1 cup dried cranberries
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F.
- Using a large ice cream scoop, drop mounds onto ungreased baking sheet. Bake 11 minutes or until just golden. Let cool a bit on baking sheet, about 5 minutes, then transfer to racks to cool a bit more.
- We like our cookies warm so we eat them right away, but you can store these in airtight containers (to preserve chewiness, though they are also DELICIOUS when the outsides have crisped up.
Notes
- Variation: Sub 1/2 cup butterscotch chips for half of the chocolate chips. All kinds of awesome.
- I don’t mean the large ice cream scoop used for scooping ice cream into cones (though of course it could also be used for that). I mean a scoop that holds about 1 1/2 tablespoons, kinda like these.
Tried this recipe?Let us know how it was!
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