Part moist banana bread, part chewy walnut chocolate chip cookie, I like to think I’m channeling Martha by packing them in brown wax paper bags for a portable breakfast (even if I’m just taking them to my desk at home). It’s her recipe, after all — just don’t tell her I halved sugar and doubled the banana.
Banana Bread Walnut Chocolate Chip Cookies (adapted from Martha Stewart) Makes 2 or 3 dozen? (I forgot to count.)
1 c. all-purpose or spelt flour 1/2 c. whole wheat flour 1 c. rolled oats 1 tsp. coarse salt 1/2 tsp. baking soda 3/4 c. (1.5 sticks) unsalted butter, at room temp. 1/4 c. sugar (I used turbinado) 1/4 c. brown sugar 1 egg 1.5 tsp. vanilla 1-2 ripe bananas 8 oz. (1 c.) chocolate chunks or chips 1/2 c. walnuts, toasted
Preheat oven to 375ºF and line a baking sheet with parchment paper. Mix the flours, oats, salt, and baking soda in a small bowl. In a larger bowl, cream the butter and sugars together until light and fluffy. Stir in the egg and vanilla, then mash in the banana (leave it really chunky).
Add the flour in three parts, folding the chocolate and walnuts in with the last third. Scoop cookies onto the parchment paper (I used a 1/2 c. measure for BIG cookies). Bake until light golden brown, about 12-13 minutes. Cool on rack.