Banana-Walnut Chocolate Chunk Cookies

Ingredients 1/2 teaspoon baking soda 3/4 cup unsalted butter, (1 1/2 sticks) 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

Instructions 1. Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and 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. 2. 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. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.

Description A cross between chocolate chip cookies and banana bread

Source Martha Stewart