Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1/2 cup whole-wheat flour

  3. 1 teaspoon coarse salt

  4. 1/2 teaspoon baking soda

  5. 3/4 cup (1 1/2 sticks) unsalted butter, softened

  6. 1/2 cup granulated sugar

  7. 1/2 cup packed light-brown sugar

  8. 1 large egg

  9. 1 1/2 teaspoons pure vanilla extract

  10. 1/2 cup mashed ripe banana (about 1 large)

  11. 1 cup old-fashioned rolled oats

  12. 8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks

  13. 1/2 cup coarsely chopped walnuts (about 2 ounces), toasted

Instructions Jump to Ingredients ↑

  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 medium speed 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.


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