In one batch, find the flavors of two bakery classics: chocolate chip cookies and banana bread. Chopped walnuts and rolled oats add texture and more layers of taste. Use a ripe banana, which has more concentrated flavor, and is easier to mash, than an unripe one.

　　

Ingredients

Makes about 3 dozen

　　1 cup all-purpose flour

　　1/2 cup whole wheat flour

　　1 teaspoon coarse salt

　　1/2 teaspoon baking soda

　　3/4 cup (1 1/2 sticks) unsalted butter, room temperature

　　1/2 cup granulated sugar

　　1/2 cup packed light brown sugar

　　1 large egg

　　1 1/2 teaspoons pure vanilla extract

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

　　1 cup old-fashioned rolled oats

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

　　1/2 cup coarsely chopped walnuts (about 2 ounces), toasted (see page 192)

　　

Step 1

Preheat oven to 375°F. Whisk together both flours, salt, and baking soda in a bowl.

　　

Step 2

Put butter and both 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 3

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 at room temperature up to 2 days.

　　Martha Stewart's Cookies