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I found this recipe in Martha Stewart Living.  I thought it sounded very interesting.  I love bananas and well, who doesn’t love chocolate chip cookies?  I think the combination was interesting and delicious.  One of the things I really liked about these cookies was the rolled oats, they added a nice bit of chewiness to the cookies.  Don’t think you will make it through all these cookies at once (the recipe makes about 3 dozen)?  No worries, these cookies freeze great.  Just portion out the dough like you would if you were making the cookies on cookie sheets and place in freezer.  Once the dough balls have frozen you can move them to plastic Ziploc baggies for future use.  You can bake the cookies directly from their frozen state, they may take a couple minutes more to bake, just be sure to keep an eye on them. 

Banana Walnut Chocolate Chunk Cookies

• 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 ounces semisweet chocolate, coarsely chopped into 1/4 inch chunks
• 1/2 cup coarsely chopped walnuts, toasted

Preheat oven to 375°.  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 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 container up to 2 days.