Banana-Walnut Chocolate-Chunk Cookies

These cookies are a favorite in our house, from the Martha Stewart 'Cookies' cookbook. Make sure to use a ripe banana for flavor and coarse salt is important too (as opposed to table salt).

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 banana

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)

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

2. Put butter and both sugars into the bowl of an electric mixer fitted with a 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.

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 rack; let cool completely (yeah right!). Cookies can be stored in airtight containers at room temperature up to 2 days. (makes about 2 dozen)