Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Banana-Walnut Chocolate Chunk Cookies 3.8 (388) 63 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 22, 2017 Print 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. Print