Cure Me I'm Irish fundraiser this past weekend, I just didn't have another round of that in me so soon. In honor of the nice weather I thought about opting for something resembling a dirty melted snowbank, but didn't think that would go over so well, but if anyone has any better ideas for 'spring cookies' toss 'em my way, will ya?
Instead I went for something simpler and that would provide a nice contrast in flavor and texture from the crisp, spicy ginger snaps of last week. I'm guessing the 'audience' for all these cookies covers a pretty broad range of palates, so if something isn't appealing to someone one week, maybe a totally different cookie will hit the mark the next week. Plus, uh, I was kind of going for 'easy' again and wanted to avoid all the rolling and cutting and frosting if I could (refer to comments above about expected degree of miserableness this week).
Banana Walnut Chocolate Chunk Cookies.' Touted by her faithful followers to be better than any Banana Bread they've ever tasted (assuming of course they've never tasted Martha's Banana Bread, however, since that would create quite a contradiction!).
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1 teaspoon coarse salt
- 1/2 teaspoon baking soda
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup mashed ripe banana (about 1 large)
- 1 cup old-fashioned rolled oats
- 8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks
- 1/2 cup coarsely chopped walnuts (about 2 ounces), toasted
So the solution? Simple, reduce the fat by replacing it with something else - I've had a lot of success using fruits and applesauce in particular, so I did that here. I reduced the fat by 1/3 (1/4 cup) and replaced it with 1/4 cup unsweetened applesauce and added a few extra tablespoons of flour to account for the extra liquid. If I had additional ripe bananas I would've used those instead to increase the banana flavor, and judging from the results, I think you could easily replace 1/2 to 2/3 of the butter with a comparable amount of fruit or applesauce. The texture and flavor of the cookies were great right out of the oven, due to the added fruit they'll take on a moister texture when they're stored, but just keep them separated by wax paper and it's all good.... and I'm talking 'Martha Good!'
(cookies ready to bake, but I'm really just showing off my very 'Martha Worthy' Pot Filler Faucet)