Everything Cookies or Banana Walnut Oatmeal Chocolate Chunk Cookies

everything cookies

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.

Everything Cookies

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.


  1. These cookies look fantastic. I love the idea of baking cookies with banana - bookmarking the recipe now. Thank you for sharing, Joseph!

  2. I second everything Patricia said!

  3. Yum. These look like they would have the perfect texture: buttery-crispy on the outside and moist on the inside. I'm bookmarking it!

  4. Those cookies do sound good! I really like the idea of baking a cookie with bananas.

  5. I just made these - great, clear instructions. I haven't made cookies from scratch in quite some time. Using the ice cream scoop tip, I found that they turned out much taller and cakier than showed in the picture. At first this concerned me, but the taste is great. I would reduce the vanilla to 1 tsp the next time I make it, as I found the extra half teaspoon a bit bitter.

    I made mine with all all-purpose flour since I don't have any pastry flour on hand, and they came out fine, so don't be intimidated.


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