Banana-Walnut Chocolate-Chunk Cookies

Nom nom nom.... nom nom nom.... nom nom.... ohh.. Excuse me; I will put the plate of cookies down... for now. Yes, they are that good, and I got them to taste that good on the first try. Thank you very much, I know, I am a cookie star.

OK, so I didn't come up with the recipe, nor did I test it a million times to create that perfect soft, chewy, nutty, chocolaty-banana texture and taste that is so irresistible. It was Martha, all Martha and her housewife army, I admit it. But just think; now you too can have this little taste of heaven, without the fuss.

I finally caved in on Saturday and found myself in Chapters, huddled on the floor of the baking section, completely enthralled with the new Martha Stewart "Cookies" book. Even though Martha has a 'Cookie of the Day' on her website, I still had to have this book. Each recipe has a full page glossy photo of the cookie, delicious looking enough that I am constantly tempted to lick the page. And now it is mine, all mine! (Insert evil laugh.) But you don't have to go out and buy it, because I will be posting all of them on this very blog over the span of however long it takes me to make 175 types of cookies( along with gaining about 30 pounds in butter weight).

So I’m ask you to just think about making these, you could soon be eating a cookie that tastes like banana bread dotted liberally with dark chocolate chunks and crunchy walnut pieces all rolled up into a tiny bite sized treat. OK, I am now going back to my plate of cookies, or what is left of it. Enjoy!


Banana-Walnut Chocolate-Chunk Cookies
adapted from Martha Stewart "Cookies"

Makes 3 Dozen
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 tsp coarse salt
1/2 tsp 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 tsp pure vanilla extract
1/2 cup mashed, very ripe banana (about 1 large)
1 cup old-fashioned rolled oats
8 oz. (1 cup) semisweet chocolate chunks
1/2 cup coarsely chopped walnuts, toasted

Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into a bowl; mix with whisk until pale and fluffy. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
I like bitesized cookies so this is how I made them: Roll dough with hands untill just smaller than a golf ball, place onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies until golden brown and just set, 10-12 minutes. Cookies can be stored in airtight containers up to 2 days.