ChocBanOatCranWal Cookies

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.

Preheat oven to 350 degrees F.

Whisk together
1 cup all-purpose flour
3/4 cup whole wheat flour (ground finely)
1 teaspoon baking soda
1/2 teaspoon fine 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 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 sweetened cranberries
1/2 cup walnuts

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.

Variation: Sub 1/2 cup butterscotch chips for half of the chocolate chips. All kinds of awesome.

ETA: 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.