Breakfast cookies... for dinner!

In an effort to avoid sitting around stressing about my defense, I
whipped up some banana bread walnut chocolate chip cookies from a new
breakfast blog I found. I modified the original recipe, using only
brown sugar (rather than half white). They were kind of part oatmeal
cookie, part banana bread, part chocolate chip cookie, all
deliciousness.

http://xobreakfast.com/post/3226640679/banana-bread-walnut-chocolate-chip#

Banana Bread Walnut Chocolate Chip Cookies
(adapted from Martha Stewart via XO Breakfast)
Makes 2 or 3 dozen?

1 c. all-purpose or spelt flour
1/2 c. whole wheat flour
1 c. rolled oats
1 tsp. coarse salt
1/2 tsp. baking soda
3/4 c. (1.5 sticks) unsalted butter, at room temp.
1/2 c. brown sugar
1 egg
1.5 tsp. vanilla
1-2 ripe bananas
8 oz. (1 c.) chocolate chunks or chips
1/2 c. ground walnuts

Preheat oven to 375ºF and line a baking sheet with parchment paper.
Mix the flours, oats, salt, and baking soda in a small bowl. In a
larger bowl, cream the butter and sugars together until light and
fluffy. Stir in the egg and vanilla, then mash in the banana.

Add the flour in three parts, folding the chocolate and walnuts in
with the last third. Scoop cookies onto the parchment paper (I used a
1/4 c. measure for big puffy cookies). Bake until light golden brown,
about 12-13 minutes. Cool on rack.

Joel thought they were a little soft at 12 minutes, so I think next
time I would do 13.