Today I made these yummy cookies, since I had two bananas that were screaming – “Use me – Eat me!” It was between banana bread or cookies. The cookies won out. This recipe is from a cookbook called “Martha Stewart’s Cookies.” It calls for chocolate chunks, but I knew that if I added the chocolate, that I would be eating them alone! I did however, add chocolate chips to a few of the cookies. I will eat those, all by myself. I decided to frost them with Cream cheese Frosting. They are really delicious. Since I had two bananas to use, I doubled the recipe. I frosted half of them, and will freeze the other half. Try these soon – they are scrumptious. You could even leave the walnuts out, if you dislike nuts. Try adding pecans or even almonds instead.

You will need:

1 1/2 cups all purpose flour
1 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 1/2 tsp. pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
3 ounces semisweet or milk chocolate, coarsely chopped (optional)
1/2 cup coarsely chopped walnuts


1. Preheat oven to 375 degrees. Whisk together both flours, salt, baking soda & baking powder in a bowl.

2. Put butter and both sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.

3. Using a 1 1/2 inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. (12 minutes was just right with my oven) Let cool on sheets on wire racks 2 minutes, then transfer to wire racks; let cool completely. Cookies can be stored in airtight containers for several days.

(I omitted the chocolate chunks, and frosted the cooled cookies with Cream Cheese Frosting.

 1 Stick butter, softened
1 package 8 – oz. Cream Cheese
 1 pound powdered sugar
 2 Tsp. Vanilla.

 In bowl, cream butter and cream cheese together. Add powdered sugar and vanilla and blend well.