Banana chocolate chip cookies

In recipe on April 4, 2010 at 5:20 pm

These should be called office breakroom cookies (even if they never actually made it there).

Let’s back up a bit. I may be incriminating myself here, but it must be said: I rip pages from magazines. Not at bookstores or libraries, but ones found at doctor’s offices, the gym, my office break room.

Does this make me a bad person? I’ve wondered. On the one hand, I do share my own old magazines. I make sure the magazine in question is out of date (yes, one month counts!) before I tear. And sometimes I think of myself as a liberator, rescuing the recipe from a lifetime of sitting fallow!

On the other hand, if it’s not a bad thing do to, why do I act like a spy when I do it?

So. Guilt aside, sometimes it must be done. Especially now that someone at my work has been doing some spring cleaning, and all these new Martha Stewart magazines keep appearing.

When I saw this recipe, my mouth started watering. I thought of what I had at home: everything but the banana. (Note: I could have bought one, but the recipe suggests the riper, the better. Plus, I get lazy.)

I texted a friend and neighbor, M. “Do you have a banana!” “Yes,” she replied immediately. She came over that night with a perfectly browned, mooshy specimen. “I got it from the fruit bowl at work,” she confessed.

How appropriate.

Adapted from a purloined page of Martha Stewart.

  • 1.5 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup white sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup mashed ripe banana (about 1 large)
  • 1 cup quick oats (like Quaker)
  • 8 ounces of your favorite kind of chocolate, coarsely chopped into 1/4-inch chunks*
  • optional: 1/2 cup coarsely chopped walnuts

*I used some Hershey’s bars that were left over from last year’s s’more season. I loathe dark chocolate.


1. Preheat oven to 375 degrees. Mix dry ingredients (flour, salt, and baking soda) in a small bowl and put aside. Mix butter and sugar by hand or eclectic mixer until well mixed and fluffy. While mixing, 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 an ice cream scoop**, drop dough onto baking sheets. Bake cookies, rotating sheets halfway through, until golden brown, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Enjoy so much you forget to bring them into work the way you had originally planned.

**GENIUS. Martha, you employ the best.

  1. […] my roommates’. I happily peruse cooking blogs, and always keep an eye out for good recipes to tear out in magazines. It’s the same feeling I get in the morning, bleary-eyed and cranky, when I […]

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