Banana-Walnut Chocolate-Chunk Cookies

MMmmmmmmm! Just made these tonight from the Martha Stewart Cookie book and they're awesome! Not too banana-y, but nice and tender from the addition of the bananas, and with a little whole wheat flour too. They're fabulous! Enjoy :)

1 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, room temp
1/2 cup granulated sugar
1/2 c 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 coarsely chopped into 1/4 inch chunks (or semisweet chips)
1/2 cup coarsely chopped toasted walnuts

1. Preheat over to 375 degrees. Whisk together both flours, salt, and baking soda in a bowl.

2. 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. 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, and nuts.

3. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined w/ parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 min. Let cool on sheets on wire racks 5 min. Transfer to wire racks to cool completely. Cookies can be stored in an airtight container at room temp up to 2 days.