Ingredients
1 c. all-purpose flour
1/2 c. whole-wheat flour
1 tsp. Coarse salt
1/2 tsp. baking soda
3/4 c. unsalted butter
1/2 c. granulated sugar
1/2 c. packed light-brown sugar
1 large egg
1 1/2 tsp. pure vanilla extract
1/2 c. mashed ripe banana
1 c. old-fashioned rolled oats
8 oz. semisweet chocolate
1/2 c. coarsely chopped walnuts
Preparation
Step 1Preheat 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.Step 2Using 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.
