Get the Recipe:
Banana Pecan Chocolate Chunk Cookies
Amp up your chocolate chip cookies with bananas, oats, and nuts! These chewy Banana Pecan Chocolate Chunk Cookies are perfect for using up old bananas!
Ingredients
- 1 cup (120 g) all-purpose flour
- ½ cup (56 g) whole wheat flour
- 1 teaspoon coarse salt
- ½ teaspoon baking soda
- ¾ cup (170 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) firmly packed light brown sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ cup mashed ripe banana, about 1 large banana
- 1 cup (99 g) old-fashioned rolled oats
- 1 cup (170 g) semisweet chocolate chunks
- ½ cup (60 g) coarsely chopped pecans, toasted
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Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone liners.
- Whisk together both flours, salt, and baking soda. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, mixing just until combined. Mix in the mashed banana.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the oats, chocolate chunks, and pecans.
- Drop the dough by tablespoonfuls onto prepared baking sheets, leaving about 2 inches between cookies. Bake, one pan at a time, 11-13 minutes, or until browned and just set.
- Cool the cookies on pans on wire racks for about 5 minutes. Then, transfer the cookies to wire racks to cool completely.
Notes
- Recipe slightly adapted from Martha Stewart.
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