Banana Chocolate Chips Cookies

'This is the best cookies!' ... itu claim dari anak2 dan papahnya.
Awalnya rada gak yakin ama rasanya, ternyata sesuai dengan kata2 diawal resepnya, kalau cookies ini adalah kombinasi antara banana bread dan chocolate chips cookies (lucu gak sih?). Bagian luarnya crunchy bagian dalamnya chewy. Kaya banget rasanya, krn pake pisang, walnut, rolled oat plus chocolate chips.
Satu hal yg menurut gw cukup menarik adalah cookie dengan texture empuk gini ternyata kadar gulanya jauh lebih rendah dibanding dengan cookie yg crunchy luar dalam.
Bbrp hari setelah coba bikin cookie ini, kita lagi jalan di mall. Salah satu cookies shop yg cukup terkenal lagi bagi2 sample di luar tokonya. Gw ikutan Patrick nyomot 1 cookie kecil, crunchy emang tapi langsung kerasa terlalu manis u/ lidah gw. Sampe rumah, banding2in resep antar crunchy cookie dengan chewy & cakey cookie. Ternyata kuncinya ada di gula!
*Nah resep aslinya pake chocolate chunk (semisweet chocolate yg di potong2), cuma gw ganti pake chocolate chips. Source : Martha Stewart's Cookies, The Very Best Treats to Bake and to Share.

Banana-Walnut Chocolate-Chunk Cookies
1 cup all- purpose flour
1/2 cup whole wheat flour
1 tsp coarse salt
1/2 tsp baking soda
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 1/2 tsp pure vanilla extract
1/2 cup mashed ripe banana (about 1 large)
1 cup old-fashioned rolled oats
8 ounces semisweet chocolate, coarsely chopped into 1/2 inch chunks (~224 gr)*
1/2 cup coarsely chopped wanuts (about 2 ounces), toasted

1. Preheat oven to 375 F. Whisk together both flours, salt and baking soda in a bowl.
2. Put butter and both 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 banana. Add flour mixture just combined. Stir in oats, chocolate chunks, and walnut.
3. 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, 12-13 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 at room temperature up to 2 days.
Makes about 3 dozen.
---use a ripe banana, which has more concentrated flavor and is easier to mash, than an unripe one.