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For my people will live as long as trees...For they are people blessed by the Lord,and their children too, will be blessed. I will answer them before they even call to me. While they are still talking about their needs,I will go ahead and answer their prayers! Isaiah 65:22-24

Sunday, December 18, 2016

Banana walnut choco chip cookies


Banana walnut choco chip cookies

Banana walnut choco chip cookies
Baked these cookies last weekend. These cookies tasted almost like banana bread. While the bottom of the cookies were crispy, they were also soft ( like banana bread) & chewy ( because of the oats) at the same time! But like all Martha Stewart's recipes, these too were loaded with sugar & butter! But We loved these & hence this one has been bookmarked!:) Infact i have frozen about half of the cookie dough for i felt that 10 large cookies were more than enough for both of us ! And just one or two cookies with a cup of coffee were enough to give you that sugar high for a few hours !!;))

All purpose flour - 1 cup, whole wheat flour - 1/2 cup, salt - 1 tsp, baking soda - 1/2 tsp, butter - 3 / 4 cup, softened, sugar - 1/2 cup, light brown sugar - 1/2 cup, egg - 1, vanilla extract - 1 1/2 tsp, mashed banana( i used one big banana) - 1/2 cup, rolled oats - 1 cup, semi sweet chocolate chips - 1/3 cup, walnuts - 1/2 cup, lightly toasted & chopped.
Second batch of cookies made from the frozen cookie dough:)

Sift together the flours, salt, oats & baking powder. In a bowl, beat together the butter & white & brown sugars until fluffy. Add the egg, vanilla extract, banana puree & continue beating until the mixture is light & fluffy. Now add the flours & stir until combined. Add in the chocolate chips & coarsely broken walnuts & stir until just combined. Preheat oven to 220°f. Line a baking tray with parchment paper. Place medium sized scoops of the dough on the tray & bake for 12 to 13 mins . The cookies will appear to be just set as soon as they come out of the oven but will harden on cooling down.
Recipe source: Martha Stewart

The cookie dough freezes very well! These cookies were crispy, crunchy & cakey( in the centre ) at the same time:)

Enjoy these almost like banana bread cookies!!;))


Blogger Kay said...
paati, I have a recipe from a friend - the best ever oatmeal cookies. She has 3/4 cup white sugar, 1/2 cup brown sugar for 3 cups oats + 3/4 cup wheat flour(or white flour). I don't use that last 1/2 cup of sugar and still get very tasty cookies. Let me know if you need the recipe, I'll mail it to you. Can't post this recipe on my blog for a reason. ;)
6/20/2009 02:33:00 AM  
Blogger paati said...
oh yes!pls send me the recipe, kay:)last week baked a peanut butter cookie which again i found was a bit too sweet!
6/20/2009 04:15:00 PM  
Blogger Kay said...
paati, en cookie try panneengala?
6/25/2009 10:26:00 PM  
Blogger paati said...
illa pa, i am planning to try it out this weekend, because right now i am trying to finish my stock of peanut butter cookies( made 2 dozen cookies!):) but kay do you have any idea why almost all cookie recipes call for half brown sugar & half white sugar? any special reason for that?
6/26/2009 08:38:00 PM  
Blogger Kay said...
Sure, brown sugar has molasses in it and hint of that in the recipes makes it taste better - just like a pinch of sea salt in desserts and cookies brings out the flavor of the dessert - any dessert! white sugar is more sweet... brown sugar is more moist. by adding both sugars, they try to get both the goodness in their recipe.

Commercial brown sugar = white sugar + molasses -> which you can very well make it at home. :)

I use organic cane sugar for all my recipes with sugar or use maple syrup). Works fine for me. I know you didn't ask this, but while I'm giving free advice, let me throw this too. ;) I cut all the sugar to 1/2rd or 1/4rth of what the recipe asks for and it still turns out good, Paati. If I find the bread drier (which happens very rarely), then I add a tbsp or two of applesauce or banana puree or just yogurt, the next time I try it - works great!
6/26/2009 09:36:00 PM  
Blogger paati said...
aah!that is why they use both, because i was wondering why all these recipes called for both, i use organic cane juice sugar( though only for baking)but for indian sweets i use pplain sugar:)
6/27/2009 04:20:00 PM  


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