1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon baking soda
1 teaspoon coarse salt
3/4 cup 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 large mashed ripe banana
1 cup old-fashioned rolled oats
225 grm semisweet chocolate, coarsely chopped into 1/4-inch chunks
1/2 cup coarsely chopped walnuts, toasted
Makes about 30-35 pieces
Method
1. Preheat oven to 375 degrees.
2. Mix together flours, salt, and baking soda in a small bowl
3. Set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment
4. Mix on medium speed until pale and fluffy. Reduce speed to low.
5. Add egg and vanilla, Mix until combined.
6. Mix in banana. Add flour mixture, mix until just combined.
7. Stir in oats, chocolate chunks, and walnuts.
8. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart.
9. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes.
10. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
Note: Cookies can be stored in airtight containers up to 2 days.
