Cookie Thursday: Banana-Pecan Chocolate Chip Cookies (recipe)

With the new school year upon us, my daughter and I decided that each week we would bake a new cookie together. According to the papers I received from school yesterday, it is a great idea to cook with your kids, as it works on exciting math skills like fractions and measuring. Personally, I don’t care as long as the final product is good! This week, we made Banana-Pecan Chocolate Chip Cookies, starting from a recipe from my new Martha Stewart’s Cookies book (which I love, love, love!). Here is our cookie:

Banana-Pecan Chocolate Chip Cookies
(based on recipe from Martha Stewart’s Cookies)

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 TBS whole ground flaxseed meal
• 1 tsp salt
• 1/2 tsp baking soda
• 3/4 cup unsalted butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 1/2 tsp vanilla extract
• 1/2 cup mashed banana
• 1 cup old-fashioned rolled oats
• 6 oz semisweet chocolate chips or chunks
• 1/2 cup chopped pecans

Whisk together flours, flaxseed, salt and baking soda in a bowl and set aside. Cream butter and both sugars together until light and fluffy. Add egg and vanilla, mix well. Mix in banana. Add flour mixture, mix until combined. Stir in oats, chocolate chips and pecans.

Using a 1 1/2 cookie scoop, drop dough onto baking sheets. Bake in a 375F oven 13-14 minutes, until golden brown and just set. Let cool on pans for 5 minutes, then transfer to wire racks to cool completely.

Enjoy!