Banana-Walnut Chocolate-Chunk Cookies

• 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)

1. Preheat oven to 375F.
2. Whisk together both flours, salt, and baking soda in a bowl.
3. 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.
4. Reduce speed to low.
5. Add egg and vanilla; mix until combined.
6. Mix in banana.
7. Add flour mixture; mix until just combined.
8. Stir in oats, chocolate chunks, and walnuts.
9. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart.
10. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes.
11. Let cool on sheets on wire racks 5 minutes.
12. Transfer cookies to wire racks; let cool completely.
13. Cookies can be stored in airtight containers at room temperature up to 2 days.

flour, whole wheat flour, coarse salt, baking soda, unsalted butter, granulated sugar, brown sugar, egg, vanilla, mashed ripe banana, oldfashioned, chocolate, walnuts

Taken from www.epicurious.com/recipes/food/views/banana-walnut-chocolate-chunk-cookies-389369 (may not work)