Banana Walnut Chocolate Chunk Cookies

In one batch of hearty cookies, find the flavours of two bakery classics: chocolate chip cookies and banana bread. Chopped walnuts and rolled oats add texture and more layers of taste.

1 cup all-purpose flour, unbleached
½ cup whole-wheat flour
1 tsp. coarse sea salt
½ tsp. baking soda
¾ cup (1½ sticks) butter, softened
½ cup sugar
½ cup light brown sugar
1 large egg
1½ tsp. pure vanilla extract
½ cup banana, mashed
1 cup old-fashioned rolled oats
8 oz semi-sweet chocolate, coarsely chopped into ¼” chunks
½ cup (2 oz) walnuts, toasted and coarsely chopped

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

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.

Using a 1½” ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2” apart.

Bake cookies, rotating sheets halfway through, until golden brown and just set, 12-13 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.

Makes about 3 dozen.

Cook's Note: Use a ripe banana, which has more concentrated flavor than an unripe one.