I call these bread-cookies because they're not exactly cookies; they have more of a bready munch to them than that of a cookie-crispy consistency. I found these from Martha Stewart's magazine two years ago, but replaced walnuts with toasted pecans. My office colleagues found it good, but felt that it was too floury, too bready, or needed a little more cooking. While everyone has their own preferences and opinions, I personally found them alright; would I make them again? Yes, but I'd experiment with other pans, such as financier ones or mini loaf pans the next time I have excess ripe bananas; I agree with Stephen that they would taste better baked in a loaf pan. Martha should stick to baked goods that are tried and tested.
1 1/2 cup AP flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 1/2 teaspoon vanilla extract
1/2 cup mashed ripe banana
1 cup oats
8 ounces semisweet-chocolate, coarsely chopped
1/2 cup coarsely chopped pecans, toasted
Preheat oven to 375 degrees. Whisk together flour, salt, baking soda in small bowl.
Put butter and sugars into bowl of an electric mixer and mix on medium speed until pale and fluffy. Reduce speed to low.
Add egg and vanilla; mix until combined.
Mix in bananas, then add flour mixture.Stir in oats.Then mix in chocolate chunks and pecans.Mix until just combined.
Drop dough into small scoops on parchment paper baking sheets or silpats. Press down with fork. Bake cookies, rotating sheets halfway through, until golden brown or just set, 12-13 minutes.
Let cook on wire rack for 5 minutes and cool completely.