Banana-Oat-Chocolate-Chip-Walnut Cookies

Whenever I have overly ripe bananas, I make banana bread. However, I had just made a double batch of bread and still had left over, much too ripe, bananas to use up. Cooking Light's Banana-Oat-Chip-Walnut Cookies1/2 cup mashed ripe banana (about 1 medium)1/2 cup packed brown sugar1/4 cup butter, softened1/4 cup granulated sugar1 teaspoon vanilla extract1 large egg5.6 ounces all-purpose flour (about 1 1/4 cups)2 cups old-fashioned oats1 teaspoon baking soda1/2 teaspoon salt1/2 cup semisweet chocolate chips1/2 cup walnutsCooking spray

Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well blended. Stir in chocolate chips.
Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.