Banana Walnut Chocolate Chunk Cookies

So after asking my upstair "roommates" what they didn't like, both Chlo and Matt claimed they didn't like oatmeal cookies, but really they meant was with raisins. Naturally when searching for the next item to bake I came across a recipe for amazing sounding cookies which of course had oatmeal in it! I decided to risk it and bake them anyway. The upstairs crew enjoyed them very much, they couldn't stop commenting on how soft and chewy they were. I'm new to baking so it took me some time to figure out what that reason was, and i'm still not sure this is the true answer, but my guess is its the Banana. The cookies taste like banana bread meets a chocolate chip cookie. I was delighted and they are quite easy too!

The recipe was taken from www.marthastewart.com.

Banana Walnut Chocolate Chunk Cookies

1 cup all purpose flour
1/2 cup whole what flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, softened
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 chunks
1/2 cup coarsely chopped walnuts

Directions
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.