Chunky Monkey Banana Cookies
Super soft Chunky Monkey Banana Cookies with semi-sweet chocolate chunks, oats, and walnuts. Inspired by the famous Ben and Jerry's ice cream!
Servings:24 cookies
Ingredients
- Reynolds Kitchens® Parchment Paper with SmartGrid®
- 2 cups flour
- 3 cups old fashioned rolled oats
- 1 ½ teaspoons cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon salt
- pinch of nutmeg
- 1 cup salted butter, softened
- ¾ cup packed brown sugar
- ½ cup sugar
- 3 medium bananas, mashed, about 1 cup
- 1 teaspoon vanilla
- 2 large eggs
- 2 cups semi-sweet chocolate chunks
- ⅔ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with Reynolds Kitchens® Parchment Paper with SmartGrid®.
- In a medium bowl whisk together flour, oats, cinnamon, baking soda, salt, and nutmeg. Set aside.
- In a large bowl, cream together butter and sugars for 2-3 minutes until light and fluffy.
- Add mashed bananas, vanilla, and eggs and mix until completely combined.
- Add dry ingredients to wet ingredients and mix until combined.
- Stir in chocolate chunks and walnuts.
- Use an ice cream scoop to scoop dollops of cookie dough onto the prepared baking sheet being sure to use the gridlines to space the cookies at least 2 inches apart.
- Bake for 10-12 minutes until browned around the bottom edges. Allow to cool on the baking sheet for 3-4 minutes before transferring to a cooling rack and repeating with remaining cookie dough.
- Store in an airtight container up to 3 days or in the fridge up to 1 week.
Notes
Pro tip: to make your cookies look as amazing as they taste, reserve a handful of chocolate pieces and walnuts to add to the tops of the cookie dough mounds just before baking.
Nutrition
Calories: 335 kcal, Carbohydrates: 38 g, Protein: 5 g, Fat: 19 g, Saturated Fat: 9 g, Cholesterol: 35 mg, Sodium: 160 mg, Potassium: 231 mg, Fiber: 3 g, Sugar: 18 g, Vitamin A: 273 IU, Vitamin C: 1 mg, Calcium: 35 mg, Iron: 2 mg
