Martha Stewart Banana-Walnut Chocolate Chunk Cookies

"Honestly, I'm not a big Martha fan. But a friend got me a free subscription to Martha's magazine. Normally I thumb through it and toss it within 2 or 3 minutes. One month, this recipe on the last page caught my eye. With a title like this, how could I not save it?!?! I just made it today (am actually in the middle of baking as I type) and it is AMAZING! If I had more chocolate, I'd be baking another batch instead of posting this...."
photo by glitzypursegirl photo by glitzypursegirl
photo by glitzypursegirl
Ready In:
48 Cookies




  • Preheat oven to 375.
  • Combine flours, salt, and baking soda in a small bowl. Set aside.
  • Put butter & sugars into bowl of electric mixer fitted with paddle. 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 1 1/2" ice cream scoop (I used my Pampered Chef small scoop) drop dough onto baking sheets lined with parchment paper, spacing about 2" apart.
  • Bake cookies (Martha recommends rotating sheets - I didn't do that) until golden brown and just set, 12-13 minutes. Cool on sheets 5 minutes & transfer to wire rack to complete cooling.
  • Can be stored in airtight containers up to 2 days if not all eaten immediately.

Questions & Replies

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  1. I made this recipe exactly as is except for the walnuts due to a picky eater in the house. I don't usually like to tweak until I have made something at least once. The cookies were DELICIOUS. Really can't say enough about them. They have a banana taste but it is nor overpowering and they are soft and chewy. I did bake them on my silpat as one of the other reviewers suggested and I am so glad I did.
  2. Delicious! Didn't have whole wheat flour so just used white. Omitted the walnuts cause my hubby doesn't like nuts in his cookies. Also, only had salted butter so just cut back on the added salt. 10 minutes cooked on parchment covered cookie sheets at 375 and they came out Banana Cookie Perfection! Thanks.
  3. I made these tonight, and they turned out delicious. I used dark brown sugar and quick cooking oats because that's all that I had, but they are very soft and chewy. They are very fluffy, almost cake-like, but so delicious. I also only baked them for 10 minutes, and found that was enough time. Can't wait to make them again!
  4. Its like banana bread and chocolate chip cookies got together and had a baby! These are delicious and my son keeps coming back for more. I also found that 9-10 minutes on a Silpat was perfect. I was running low on chocolate so I used white chocolate for about half the needed amount and its a great substitution - though I would like to make them with all semisweet chocolate.
  5. Cookies taste great, we love them. Just a note about the cooking time though, I used a Silpat, instead of parchment paper and at 375, 12 minutes was too long, the cookies turned out dark. On the Silpat, 10 minutes at 375 was perfect, I got a nice golden cookie....Wonderful!!!


  1. These are absolutely FANTASTIC! I just had one. A family member deemed them "addictive."<br/>I used all white flour and substituted pecans for the walnuts.
  2. Absoloutely delicious. I made a couple substitutions...namely dark brown sugar instead of light, and all white flour instead of part whole wheat. Still turned out AMAZING! Sooo yummy! I had to hide them from my son! Tip: they turn out much better and brown perfectly if you use a glass casserole dish. I also found 12 mins baking time was too long...9-10 was perfect. Thanks so much for this's a definite new favorite!!!


<p>I was born in NJ and came down to DC for college. After falling in love with the area, and meeting DH, we settled in northern Virginia. We have a daughter born 02/99 and a son born 04/01. We also have 2 dogs. I am a CPA and work part time for a wonderful company!</p>
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