Banana-Walnut Chocolate Chunk Cookies

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.


  • 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


  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 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.

  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.

    Victor Schrager

Cook's Notes

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

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