Chewy Banana Oatmeal Cookies with Chocolate and Walnuts
Author: Sweet Green Kitchen’s Jen Jones
I am deeply ashamed to admit it, but somehow I let National Oatmeal Cookie Day come and go without even knowing it existed! It’s true, it was March 19 according to Teresasfamilykitchen, admittedly I did not research this to see if it’s true or not, but really who needs an excuse to make chewy gooey oatmeal cookies anyway, certainly not me. I cut down some of the butter in this recipe and replaced it with Neufchatel cheese, which yields a lovely light, soft and chewy texture to this cookie. I also decided to have a little fun and baked up half the batch in mini muffin tins, this kept the dough from spreading while it baked to lend even more to the already perfect cookie texture.
1 cup Unbleached Flour – preferably organic
1 cup Whole Wheat Pastry Flour
1 teaspoon Salt
1 teaspoon Baking Soda
¾ stick of unsalted Butter
4 ounces Neufchatel Cheese
½ cup granulated Natural Cane Sugar
½ cup Brown Sugar – I use organic (for pretty much every ingredient here)
2 Eggs – I use X-large
2 teaspoons pure Vanilla Extract
1 large ripe Banana – mashed – about ½ cup
1 ½ cups Old Fashioned Rolled Oats
1 cup Bittersweet Chocolate – from about 6 oz chopped chocolate OR chocolate chips or a combination of the two – I used 3 oz chopped chocolate and ½ cup 60% cocoa chocolate chips
Preheat oven to 375 F.
In a larger bowl, cream together (by hand) Butter, Neufchatel Cheese and Sugars, until light and fluffy. Add Eggs and Vanilla, mix until combined. Mix in the mashed Banana.
Add the flour mixture into the butter mixture and mix until just combined. Stir in the Oats, Chocolate Chunks and Walnuts.
Scoop out 1 slightly heaping Tablespoon of dough and place it on a cookie sheet or alternatively drop the dough into each cup of a mini muffin tin. Bake for 8-10 minutes at 375 F. Err on the side of undercooked and allow the cookies to rest on the baking sheet out of the oven for a few minutes before transferring to a cooling rack.
This recipe makes about 3 dozen (36 cookies) give or take. Enjoy!
Recipe Note: A strange thing happens to these cookies when you let the batter rest for a little while, say between baking batches. The resulting cookie, bakes up a bit thicker and denser, while the unrested version bakes a bit flatter and gooeyer. Now, I have never claimed to understand much about baking science, but I suspect it has something to do with the baking soda’s reaction evolving. Either way the end result is oh so very yummy.