
I had a bunch of overripe bananas to use up so I decided to research a banana cookie recipe. Normally I’d make banana bread, which I love, but I thought I’d try something new. Initially I found the recipe for Banana-Walnut Chocolate Chunk Cookies online, but of course, it is also available in my favorite cookie cookbook of all time, Martha Stewart’s Cookies. I don’t know why I even looked somewhere else!
I thought that the flavor of these cookies was good, but as far as the texture they fell apart very easily. Like some of them you could hardly even pick up with out just breaking pieces off. I had these at our Lost Finale party and there were others (Kate) who really enjoyed the cookies and wanted the recipe.. so I guess it’s a personal preference.
Banana-Walnut Chocolate Chunk Cookies
From Martha Stewart’s Cookies
In one batch find the flavors of two bakery classics: chocolate chips cookies and banana bread. Chopped walnuts and rolled oats add texture and more layers of taste. use a ripe banana, which has more concentrated flavor, and is easier to mash, than an unripe one. Makes about 3 dozen 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 (I used chocolate chips)
1/2 cup coarsely chopped walnuts (about 2 ounces), toasted
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.
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.
Note: I also added a thin slice of banana on the top of the cookie before baking.









We arrived in Oahu on May 30 at about 9:30 p.m. but it felt much later. On Chicago time it was about 2:30 a.m. We were exhausted. We got our rental car (a Subaru) and made our way to The Royal Hawaiian. We were greeted by a team of bell boys and valets who took care of our luggage and our car. Before we entered the building 


