Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Banana-Walnut Chocolate Chunk Cookies 3.8 (388) 68 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 22, 2017 Print Rate It Share Share Tweet Pin Email Yield: 3 dozen 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. Ingredients 1 cup all-purpose flour ½ cup whole-wheat flour 1 teaspoon coarse salt ½ teaspoon baking soda ¾ cup (1 ½ sticks) unsalted butter, softened ½ cup granulated sugar ½ cup packed light-brown sugar 1 large egg 1 ½ teaspoons pure vanilla extract ½ cup mashed ripe banana (about 1 large) 1 cup old-fashioned rolled oats 8 ounces semisweet chocolate, coarsely chopped into ¼-inch chunks ½ cup coarsely chopped walnuts (about 2 ounces), toasted Directions 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 mediumspeed 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. 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. Victor Schrager Cook's Notes Use a ripe banana, which has more concentrated flavor than an unripe one. Rate it Print