Skill required: You are a successful cookie baker
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, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 1/2 teaspoon pure vanilla extract
1/2 cup mashed ripe banana
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks
1/2 cup coarsely chopped walnuts, toasted
1. Preheat oven to 375 degrees F.
2. Whisk together the flours, salt and baking soda in a small bowl; set aside.
3. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale nd fluffy.
4. Reduce speed to low. Add egg and vanilla; mix until combined.
5. Mix in banana.
6. Add flour mixture; mix until just combined.
7. Stir in oats, chocolate chunks and walnuts.
8. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart.
9. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 - 13 minutes.
10.Let cool on sheets on wire racks 5 minutes.
11.Transfer cookies to wire racks; let cool completely.
Yield: 3 dozen cookies.
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