Ingredients
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1 cup all-purpose flour
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1/2 cup whole wheat flour
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1 teaspoon salt
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1/2 teaspoon baking soda
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3/4 cup unsalted butter, softened
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1/2 cup sugar
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1/2 cup packed light brown sugar
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1 1/2 teaspoons vanilla
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1 cup old fashioned oats
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8 ounces semisweet chocolate, coarsely cut into chunks appx 1/4-inch
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1/2 cup coarsely chopped walnuts (Martha says to toast, I skipped that part)
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1 large egg
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1/2 cup mashed banana (appx 1 large banana)
Instructions
- Preheat oven to 375.
- Combine flours, salt, and baking soda in a small bowl. Set aside.
- Put butter & sugars into bowl of electric mixer fitted with paddle. 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.
- Using 1 1/2" ice cream scoop (I used my Pampered Chef small scoop) drop dough onto baking sheets lined with parchment paper, spacing about 2" apart.
- Bake cookies (Martha recommends rotating sheets - I didn't do that) until golden brown and just set, 12-13 minutes. Cool on sheets 5 minutes & transfer to wire rack to complete cooling.
- Can be stored in airtight containers up to 2 days if not all eaten immediately.