Banana-Walnut Chocolate-Chunk Cookies

Bagi Penggemar Cookies yang cruncy...kayaknya gak cocok dengan cookie ini, karena rasanya gak renyah..tapi bagi penggemar pisang..wow pasti suka banget, tekstur cookie ini garing diluar, lempem di dalem he..he.. apa yach istilahnya, kayaknya paduan chocolate cookie plus banana bread. Tapi aku sendiri lebih seneng yang cruncy. Sebenarnya udah lama buat Cookie ini, tapi nyimpen fotonya lupa..nah tadi gak sengaja ketemu fotonya, jadi baru di posting dech.

Banana-Walnut Chocolate-Chunk Cookies
Makes about 3 dozen

Ingredients
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)
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks
1/2 cup coarsely chopped walnuts (about 2 ounces), toasted

Directions
1.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.
2.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. Cookies can be stored in airtight containers up to 2 days.

From Martha Stewart Living, September 2006