Martha Stewart is my idol.
Not in the I-one-day-hope-to-go-to-jail-for-insider-trading sense. More in the I-one-day-hope-to-be-a-killer-domestic-goddess sense.
Honestly. The woman is a superstar. Her culinary skills are right up there with any of the major Food Network stars (sorry, Rachael Ray, but Martha still has years on you). She gardens. She organizes and decorates like it’s nobody’s business. She has perfect pets (and an entire line of pet products at PetSmart). She does yoga. She has her own television show. She can turn a few pieces of ribbon, some random buttons, and a sheet of cardstock into the most amazing Christmas card you’ve ever seen. She is the definition of domestic goddess.
Before all of you nay-sayers chime in, let me first state that I know “Martha Stewart” is really a multi-billion dollar corporation. Yes, I know that she has a staff of thousands. Yes, I also know that she probably has very little to do with the creation of the products and recipes that bear her name. Still. The woman had to get there somehow, right?
I’m going to work for her. I’ve decided. I just have to clue her in. And the Marine Corps. Hey Uncle Sam, how about a 3-year assignment in NYC?
Until then, I’m going to continue to use all of her great ideas and recipes. Like this one. One of my all-time favorite Martha recipes, hands down.
I mean, what’s not to love?
It’s warm, moist, chocolatey banana bread wrapped up in a convenient little package. Chocolate chip cookie meets banana bread. Heaven in a cookie. Literally.
Hate her or love her, Martha totally rocks the banana-walnut chocolate chunk cookie.
Although, I don’t know if we can be friends if you’re a Martha-hater. Just kidding. But really.
Banana-Walnut Chocolate Chunk Cookies
Adapted from Martha Stewart
Active time: 20 minutes
Start to finish: 1 hour
Makes about 3 dozen
1 1/4 cup all-purpose flour
3/4 cup whole-wheat flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) 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 cup mashed ripe banana (about 2 large)
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks (I usually just pour in a bag of chocolate chips)
1/2 cup coarsely chopped walnuts (about 2 ounces), toasted (optional)
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 bananas. 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 (or store in refrigerator for up to 1 week).