Chunky Monkey Cookies

I stole this recipe idea from my sister-in-law Chaiss and she got them from 101cookbooks.com, a great cooking blog that I have made a few things from.  I have really been loving anything banana this pregnancy, so no surprise I have made these a few times in the last couple months. You could really add anything into this dough, so use your imagination!

What you'll need:
1 3/4 cups whole wheat pastry flour (can use all-purpose)
1/2 cup (toasted) wheat germ (if you don't have wheat germ, substitute more flour)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1/2 cup unsalted butter (I use vegan butter and it works well)
1 cup natural cane sugar (or brown sugar)
2 large eggs
2 teaspoons vanilla extract
2/3 cup banana chips, loosely chopped
1 cup chocolate chips
2/3 cup toasted walnuts, chopped

Preheat oven to 375 degrees.

Whisk together the flour, wheat germ, baking soda, baking powder, and salt. Set aside.

In a large bowl, or stand mixer, beat the butter until lightly and fluffy, then beat in the sugar until it is the consistency of a thick frosting. Beat in the eggs one at a time, incorporating each fully before adding the next, and scraping down the sides of the bowl a few times along the way (important!). Stir in the vanilla. Add the reserved flour mix in two increments, stirring/mixing a bit between each addition (but not too much). By hand, stir in the banana chips, chocolate chips and walnuts - mix just until everything is evenly distributed.

Drop 1 heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 7 - 8 minutes, until barely golden on top and bottom. Resist over baking, they will come out dry and not as tasty. Cook on racks.

Make about 24 cookies.

Enjoy!