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Banana-Walnut Chocolate Chunk Cookies

In one batch of hearty cookies, find the flavors of two bakery classics: chocolate chip cookies and banana bread. Chopped walnuts and rolled oats add texture and more layers of taste.

  • yield: Makes about 3 dozen
Photography: Victor Schrager

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 teaspoon coarse salt
  • 1/2 teaspoon 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 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

Cook's Note

Use a ripe banana, which has more concentrated flavor than an unripe one.

Directions

  1. Step 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. Step 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.

Source
Martha Stewart Living, September Fall 2006

Reviews (73)

  • 5 Jul, 2013

    These cookies are heaven! The bananas and chocolate are the perfect combo on a winter night.

  • 22 Mar, 2013

    These cookies are like banana bread but, more chocolately. I didn't used the walnuts though. Rich chocolate mixed with bananas are the perfect flavor. These are better than regular chocolate chip cookies! I suggest that you should use dark chocolate!

  • 19 Feb, 2013

    Cake like texture and taste awesome! With normal ice-cream scoop, I got 18 cookies. About 3 inches dia.

  • 25 Jan, 2013

    One of my favourite chocolate chip cookies - love the cakey-ness and just a hint of banana flavour.

  • 19 Jan, 2013

    I made these and they turned out more like muffins, very puffy. Though they were very tasty, I'd reduce the flour next time to get a more cookie like texture.

  • 4 Sep, 2012

    Wonderful! Very soft and cake-like. Some small changes: I subbed applesauce for 1/2 the butter and used raisins instead of chocolate + no nuts, so my kid could take them to school.
    This recipe is definitely a keeper.

  • 8 Jun, 2012

    Definitely a family favorite. I omit walnuts and double the amount of baking powder for extra fluffiness.

  • 24 Apr, 2012

    Great cookies! Love the banana flavor. Didn't use the walnuts

  • 1 Mar, 2012

    The first time | made these cookies they turned out beautifully. Tonights batch spread like crazy and I don't know why. But both time they tasted delicious!

  • 2 Sep, 2011

    These are really good! Light consistency, and they didn't flatten out too much at all. I used all white flour, didn't want to buy wheat flour just for this recipe. I probably used about a cup of mashed bananas(will probably use a little more next time for more flavor), and 12 ounces (1 bag) of semi-sweet chips since I didn't use walnuts. Very easy to make, will do it again soon!

  • 14 Aug, 2011

    I love this recipe! I will make it again. I did not soften the butter, and I substituted milk chocolate chips for the semi sweet. They are delicious!!

  • 11 Jul, 2011

    I thought these came out pretty well - however, I used dark chocolate (not too dark , so I assume similar to semi-sweet) and it was a bit overwhelming. I'd like to try milk or white chocolate next time. The cookies a bit "fluffy;" I prefer denser cookies, but they are still pretty tasty!

  • 8 Jul, 2011

    I really liked the taste of this, but they came out very, very flat. I'm not sure if it is the recipe (not enough leavening agent?) or the conditions in the South, where I live. This is the second cookie recipe where this has happened. Normally, baking recipes on this site are very good.

  • 26 Jun, 2011

    This tastes just like banana bread.
    I did use salted butter but then omitted the coarse salt.
    I also omitted the walnuts (nut allergy) and they were well-liked.

  • 13 May, 2011

    What an idiot. Bringing down the rating of a recipe because of a mistake YOU made. For the love of Pete!

  • 6 Apr, 2011

    This recipe would probably be amazing if I hadn't accidentally used salted butter. :(

  • 20 Mar, 2011

    These were VERY tasty. I like the proportion of whole wheat to white- you really don't miss full white flour. Just a hint of banana flavor; not overwhelming.

  • 17 Feb, 2011

    What a FABULOUS recipe!! The combination of wheat and white flour and oats give these such a great texture, and they are a perfect combo of sweet and crunch!! My daughter helped me mix the dough...so quick and easy!! This will definately be a recipe we use again and again!!

  • 17 Feb, 2011

    What a FABULOUS recipe!! The combination of wheat and white flour and oats give these such a great texture, and they are a perfect combo of sweet and crunch!! My daughter helped me mix the dough...so quick and easy!! This will definately be a recipe we use again and again!!

  • 16 Feb, 2011

    these cookies are SUPER yummy! I keep making them again

  • 16 Feb, 2011

    yes you can freeze the dough - I even make "cookie balls" with a scoop and freeze them.........much easier to take out what you want and bake them. Practice makes perfect - good luck

  • 22 Sep, 2010

    Can you freeze the dough and bake the cookies later? Sorry if obvious question- baking novice. :)

  • 20 Aug, 2010

    These cookies were AMAZING! The whole family loved them. I'll definitely make them again.

  • 1 Aug, 2010

    I was making one of your cookie recipes and I found myself saying outloud:
    "C'mon Martha, not everyone HAS this kitchen tool... " and the reason I said that was because the recipe did not tell me:
    1. How MUCH dough a 1 1/2 inch ice cream coop HOLDS (so I couldn't rely on the cooking time indicated!)

    Somehow I feel your kitchen staff is always on the lookout for issues of clarity...

    Love you Martha!

    Thanks and keep it up!

  • 15 Jul, 2010

    I have made these cookies for years (with a couple of adjustments) and they are a family favorite. The recipe I have uses all white flour and 1 cup of mashed bananas; otherwide it is identical to this one. It's my favoritie way to make good use of those ripe bananas!

  • 14 Jul, 2010

    Just made these and they are sooo good! They have more of a cake-like consistency than a crisp cookie, sort of banana-nut bread in a cookie form. Like other commenters, I wanted a stong banana flavor so I used three small, very ripe bananas. This made the batter a little thin, so I refridgerated it for a bit to firm it up. Great way to use up overripe bananas!

  • 13 Jul, 2010

    Made a batch of these today. Smelled so good while baking and taste great. I did add more banana than called for (mine were small so I used 3). Did not measure the bananas, just threw them in the batter after mashing. I used one stick of butter (1/2 cup) plus about 1/4 cup canola oil in place of the 3/4 cup of butter. I wanted to add a tsp. of cinnamon, but forgot. Oh well, next time I will try that. There will be a next time as these are very good.

  • 12 Jul, 2010

    To becky86

    Did you use the coarse salt (Kosher)that is called for in this recipe or did you substitute regular salt. The regular is much saltier than the Kosher. Also, cut it back to 3/4 tsp. if you like. A smaller amount will not matter that much, but do not cut it out altogether.

  • 22 Jun, 2010

    Delicious cookies, but too much salt! :(

  • 18 Jun, 2010

    Love these cookies. A great addition to Ways To Use Up the Overripe Bananas. Made them without the nuts for my kids, but I think they'd be even better with them.

  • 6 Jun, 2010

    these cookies are da bomb! hehehe, I too put an extra half of a banana and it really made the banana flavor perfect! These cookies are like a hand held, bite sized banana bread! awesome!

  • 2 Jun, 2010

    I put in another half of banana and it made a big difference in the banana flavor.

  • 28 Mar, 2010

    Yummy!
    I used 3/4C whole wheat flour and 3/4C AP flour for more fibre plus 6tbls canola in place of half the butter for less saturated fat and more poly and monounsaturates. For the salt requirement, I used 3/4 tsp sea salt. Additionally, I used half an egg plus 1tbls of egg whites to reduce the cholesterol. They taste delicious.

  • 21 Dec, 2009

    OMG, these were AMAZING! My new fave for sure. I'm sending a batch to my brother and also making some to bring to my in-laws on Christmas Day.

  • 28 Oct, 2009

    Just made these, very delicious and easy. A fun twist on the chocolate chip cookie. I will definitely make them again.

  • 7 Apr, 2009

    I really liked these, I cannot have nuts so i didnt use them and they still turned out greatl My family and my boyfriend couldnt get enough of them! They still had the texture of a bread with just a little more sweetness. THey also last a long time-if they arent eaten already!

  • 2 Mar, 2009

    good alternative to the banana nut bread, i think i prefer eating the cookie to the bread! i also lessened the butter and sugar, and it's still good.

  • 22 Feb, 2009

    I live in Korea and have a tiny oven that won't accomodate regular cookie sheets, so I spread the dough in a 13X9 pan and made it into bars. People at work loved it!

  • 9 Feb, 2009

    A good cookie, I substituted splenda for the white sugar, but used the brown sugar. Also used sugar free chocolate. I tried to make them as diabetic as I could. Mine may not as be as sweet as most people like, but we loved them!

  • 21 Jan, 2009

    an alright cookie, maybe use more than 1/4 cup of nuts. it seemed to be missing something.

  • 20 Jan, 2009

    What a great way of using up ripe bananas. I made this and brought it to work. Everyone loved them. Next time I plan on substituting the walnuts with pecans.

  • 5 Jan, 2009

    I just made these cookies and love the flavor but I don't like how they just fall apart. How can I make these where they are less fall-apart gooey and have a firmer structure? Thanks!

  • 28 Dec, 2008

    probably my favorite cookie recipie. Must try!

  • 15 Dec, 2008

    Mlesteve, try refrigerating the dough until well chilled, about a couple of hours. Then the cookies shouldn't spread.

  • 10 Dec, 2008

    I made these for an annual cookie exchange party I go to every year and they were a hit! Easy to make and taste great!

  • 29 Nov, 2008

    I made these cookies and they did not rise at all. They came out very thin and soft without much taste. I was very disappointed in them. Anyone got any ideas on what I should do to make a thicker cookie or what could have caused mine to be so thin? Thanks

    Marian in Louisiana

  • 3 Nov, 2008

    these are really good. you definitely get the best of both worlds: banana bread and chocolate chip cookies. Very moist and yummy. this is a keeper.

  • 27 Oct, 2008

    I used two full sticks of butter and didn't use parchment. These are excellent cookies, crisp around the edges, soft in the middle, my favorite

  • 27 Oct, 2008

    I used two full sticks of butter and didn't use parchment. These are excellent cookies, crisp around the edges, soft in the middle, my favorite

  • 27 Oct, 2008

    I used two full sticks of butter and didn't use parchment. These are excellent cookies, crisp around the edges, soft in the middle, my favorite

  • 18 Oct, 2008

    I didn't use whole wheat flour, I used milk chocolate chips and not semi sweet, I didnt use parchment paper (even though I have it), I didn't turn the pan 1/2 way through the cooking, I used quick oats and a splash of skim milk...and you know what?? They turned out FANTASTIC!! Stop worrying about the minor changes in any recipe, unless you substitute something funky for one of the ingredients the recipe will be fine and will be customized to your taste. Cooking shoudn't be stress filled. ENJOY!

  • 30 Sep, 2008

    I made these cookies about a week ago for my husband's Bible study group and they went like hot cakes!! The guys loved them. I followed the recipe exactly other than substituting semi sweet chocolate chips for the chopped chocolate because that is what I had on hand. Just a tip, when I have bananas that are starting to turn I pop them in the freezer. I used thawed frozen bananas for this recipe and worked great , plus all you need to do is squeez them out of the skin!!! Easy.

  • 30 Sep, 2008

    I made these cookies about a week ago for my husband's Bible study group and they went like hot cakes!! The guys loved them. I followed the recipe exactly other than substituting semi sweet chocolate chips for the chopped chocolate because that is what I had on hand. Just a tip, when I have bananas that are starting to turn I pop them in the freezer. I used thawed frozen bananas for this recipe and worked great , plus all you need to do is squeez them out of the skin!!! Easy.

  • 10 Sep, 2008

    this may be ridiculously obvious to some but i couldn't quite figure out why i should need to rotate the parchment sheets halfway through the cooking process...so i did it for the first batch and not for the second and i have concluded that manipulating the cookie halfway through the cooking process allows for a thinner cookie....if you like a thicker, cake-like cookie then don't rotate anything...if you like the cookie to be a bit thinner then do the manipulation halfway through...

  • 10 Sep, 2008

    by the way, these cookies are DELICIOUS!

  • 10 Sep, 2008

    this may be ridiculously obvious to some but i couldn't quite figure out why i should need to rotate the parchment sheets halfway through the cooking process...so i did it for the first batch and not for the second and i have concluded that manipulating the cookie halfway through the cooking process allows for a thinner cookie....if you like a thicker, cake-like cookie then don't rotate anything...if you like the cookie to be a bit thinner then do the manipulation halfway through...

  • 4 Sep, 2008

    I don't know what happened. Sorry about all the posts.

  • 4 Sep, 2008

    A few days ago I came across the Sept. 06 magazine that this recipe is in. I made a few alterations, cutting the butter to 1/2 cup, and omitting the white sugar and adding slightly more brown. I also added a bit more whole wheat flour, and used 85% dark chocolate.

    I'll definitely be making these cookies again.

    Mine turned out lightly crispy outside, soft inside because of the alterations I made. Applesauce/prune puree would give a more cake like cookie, but those can be good too. Worth a try.

  • 4 Sep, 2008

    A few days ago I came across the Sept. 06 magazine that this recipe is in. I made a few alterations, cutting the butter to 1/2 cup, and omitting the white sugar and adding slightly more brown. I also added a bit more whole wheat flour, and used 85% dark chocolate.

    I'll definitely be making these cookies again.

    Mine turned out lightly crispy outside, soft inside because of the alterations I made. Applesauce/prune puree would give a more cake like cookie, but those can be good too. Worth a try.

  • 4 Sep, 2008

    A few days ago I came across the Sept. 06 magazine that this recipe is in. I made a few alterations, cutting the butter to 1/2 cup, and omitting the white sugar and adding slightly more brown. I also added a bit more whole wheat flour, and used 85% dark chocolate.

    I'll definitely be making these cookies again.

    Mine turned out lightly crispy outside, soft inside because of the alterations I made. Applesauce/prune puree would give a more cake like cookie, but those can be good too. Worth a try.

  • 4 Sep, 2008

    These cookes are fantastic. I made a few alterations, cutting the butter to 1/2 cup, and omitting the white sugar and adding slightly more brown. I also added a bit more whole wheat flour, and as another reader did, substituted chopped dark chocolate (in my case 85%) for the chocolate chips.

    I'll definitely be making these again.

    My cookies were slightly crisp on the outside and more cake like on the inside, no doubt due to my alterations.

  • 4 Sep, 2008

    These cookes are fantastic. I made a few alterations, cutting the butter to 1/2 cup, and omitting the white sugar and adding slightly more brown. I also added a bit more whole wheat flour, and as another reader did, substituted chopped dark chocolate (in my case 85%) for the chocolate chips.

    I'll definitely be making these again.

    My cookies were slightly crisp on the outside and more cake like on the inside, no doubt due to my alterations.

  • 29 Aug, 2008

    I made these cookies because I had some ripe bananas to bake with. Can I just mention that these cookies are so yummy?!!! The best part is that you are using some healthy food groups like whole wheat flour, bananas, walnuts, even chocolate. They taste like chocolate chip cookies with a banana presence, and you feel less guilty indulging in these cookies because of the healthier ingredients. Great recipe. I encourage anyone to try it out!

  • 19 Aug, 2008

    I made these today, except I substituted chocolate chips for the coursely chopped chocolate. They were outstanding. designfun6, I don't think the applesauce would work out too well in this recipe because they are already very moist and cakelike. Everytime I've used applesause in a cookie recipe they become more cakelike, which wouldn't work well here. I love the oatmeal, banana, and nuts in here! FYI, I froze some ripe bananas and defrosted one for this recipe.

  • 19 Aug, 2008

    how about using some applesauce instead of some of the butter to make it even more wholesome? I wonder how the flavor, texture would be

  • 19 Aug, 2008

    We made these this morning in an effort to use our ripe bananas. I made them without walnuts and they were delicious. I used semi-sweet chips and that saved a step of chopping chocolate. The middles have a aconsistency that is more bread-like, but the shape and the appearance is more of a cookie. A great treat for the lunch box, after-school, or any time "healthier" cookie.

  • 17 Aug, 2008

    I just pulled out the first batch. Great cookie! Excellent way to use up bananas, and a sort of healthier version of chocolate chip cookies. I did not have any wheat flour on hand so I used regular white. Still tasted great!

  • 17 Aug, 2008

    Hmm, can I use Quick Oats in place of old-fashioned oats? Was there an answer about the whole wheat flour?

  • 14 Aug, 2008

    Made these cookies today and my kids devoured them! I flattened each scoop of dough a little bit to make them a little less cakey. I felt like these cookies were even good for them with the oatmeal, banana, nut and whole wheat flour. Thanks for the great recipe!

  • 14 Aug, 2008

    Delicious and moist! Very easy to make.

  • 14 Aug, 2008

    These are amazing cookies...so easy and wonderful taste and texture. Definitely a keeper.

  • 14 Aug, 2008

    I have no experience cooking with whole-wheat flour. Could I use 1 1/2 cups of all-purpose flour instead? I have read that whole-wheat makes a denser product. Should I alter one of the other ingredients to compensate? I will try them today with white flour and let you know how they turn out.

  • 14 Aug, 2008

    I have no experience baking with whole-wheat flour. Can I use 1 1/2 cups all-purpose flour? I have read that whole-wheat creates a denser product. Is there any adjustment of other ingredients to compensate? These cookies sound delicious. I'll try it with white flour and let you know how they turn out.