This recipe, for what I call everything cookies, was found on the back of a post card from Martha Stewart Living. I don't think the original recipe can be found on their Web site—I've looked and couldn't find it. I think the cookies are amazing so I'm writing it down here with some slight alterations.
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1/2 teaspoon baking soda
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light-brown sugar
1/2 teaspoon salt
1 large egg
1-1/2 teaspoon pure vanilla extract
1 mashed ripe banana
1 cup oats
1/2 cup coarsely chopped walnuts or pecans
8 ounces semisweet chocolate, coarsely chopped or chips
Preheat the oven to 375 degrees F. Line baking sheets with oven-safe parchment paper or Silpats.
In a medium bowl, sift together the dry ingredients: both flours and baking soda.
In a stand mixer fitted with the paddle attachment, cream the butter, both sugars, and salt until fluffy. Add the egg and beat on low until incorporated. Add the vanilla extract and the banana and mix until incorporated. Don't worry if the mixture looks curdled. Add the sifted dry ingredients a little at a time until almost incorporated. Using a spatula, stir in the oats, nuts, and chocolate.
Use a medium releasable ice cream scoop to make rounded balls of dough and space them a few inches apart on the baking sheets. Bake for about 12 minutes or until cookie edges are lightly golden. Let cool in pan before transferring to a cooling rack to cool completely. Cookies can be enjoyed immediately or stowed away in a sealed container for a few days. Yield: 14-16 large cookies.