banana walnut chocolate chunk cookies

I had a lot of fun baking last night. I've had this somewhat juvenile craving (surprise!) for the combination of chocolate & banana together. I blame this squarely on our visit to the DorStop.

So I made Banana-Walnut Chocolate Chunk Cookies. They are perfect to share since we are busy visiting friends and family all weekend. These cookies are puffy and tender without being heavy or cake-y. They have a nice chew and every bite has a very different flavour combination. Another plus is that I consider them a variation of Banana Walnut Bread with rolled oats so they scream, "Eat me for breakfast too!" :)

Banana-Walnut Chocolate Chunk Cookies
(Adapted from Martha Stewart - Cookies)

ingredients
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons (3/4 cup or 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 vanilla
1/2 cup mashed ripe banana
1 cup old-fashioned rolled oats
8 ounces coarsely chopped bittersweet chocolate
2/3 cup coarsely chopped walnuts, toasted

Preheat oven to 375 degrees.

In a medium bowl, whisk together flours, salt and baking soda.

In a large mixing bowl, beat together butter and sugars until smooth and creamy. Beat in egg. Add vanilla and banana, beating until combined. Stir in flour mixture, then fold in oats, chocolate and walnuts.

Drop dough onto parchment-lined baking sheets using a tablespoon cookie scoop. Place into the oven and bake until the cookies are golden and set, about 10 to 13 minutes. Remove from the oven and place pan on a wire rack to cool for 5 minutes. Transfer cookies to a wire rack to cool completely.

Makes 36 about cookies