Banana Walnut Chocolate Chunk Cookies

I hope everyone had a wonderful Christmas filled with joy and time spent with family and friends! This is the last cookie from cooking baking day, Banana Walnut Chocolate Chunk Cookies! It sounds like a merging of two favorites…banana bread and chocolate chip cookies! There’s a muffin mix that is really hard to find (or not made anymore) from Martha White. It’s banana chocolate chip muffins. Yes, it’s a mix and it’s fantastic. The banana makes them super moist and adds another dimension to plain ol’ chocolate chip. I was hoping these cookies would be similar.

Banana Walnut Chocolate Chunk Cookies

So, how’s it taste?

Well, they were good, but not what I had hoped. I still love the combination of chocolate and banana, but these cookies were almost too moist. They were very soft and a tad bit fragile. The oats and whole wheat flour made the texture odd. I think the oats are in the recipe to hold the cookie together because they spread big time. They were reminiscent of banana bread with chocolate, but I think the recipe needs revamping to make a really stellar cookie. Maybe I can call Martha White and beg them to start making that mix again and I’ll turn that into a cookie!

Other goodies from Cookie Baking Day 2011:
Cream Cheese Spritz Cookies
Orange Pecan Gems
Iced Lemon Pistachio Cookies
Cranberry White Chip Oatmeal Cookies
Chocolate Malt Cookies
Triple Chocolate Oreo Chunk Cookies

Banana Walnut Chocolate Chunk Cookies

Martha Stewart
makes about 3 dozen


1 cup all-purpose flour
1/2 cup whole-wheat flour
1 tsp. coarse salt
1/2 tsp. 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 tsp. pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
8 oz. semisweet chocolate chunks
1/2 cup coarsely chopped walnuts, toasted


1. Preheat oven to 375 degrees. 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.

2. 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 racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.