Chunky Monkey Banana Cookies

up close brown cookie with walnut pieces and chocolate chunks

Super soft Chunky Monkey Banana Cookies with semi-sweet chocolate chunks, oats, and walnuts. Inspired by the famous Ben and Jerry's ice cream!

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings cookies

Calories 335kcal

Author Tiffany

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.

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