- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Servings: 24
- Course: Dessert
If you love the crunchy, creamy taste of Chunky Monkey ice cream, you’ll love the cookie version even more!
Reynolds Kitchens® Tips
Reynolds Kitchens Tip
For better baking results, use Reynolds Kitchens® Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.

Ingredients
- 2 cups flour
- 3 cups old-fashioned rolled oats
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- Pinch of nutmeg
- 1 cup salted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup sugar
- 3 medium bananas, mashed about 1 cup
- 1 teaspoon vanilla
- 2 large eggs
- 2 cups semi-sweet chocolate chunks
- 2/3 cup chopped walnuts
- Reynolds Kitchens® Parchment Paper with SmartGrid®
Directions
Step 1
Heat oven to 350 F. Line a baking sheet with Reynolds Kitchens® Parchment Paper with SmartGrid®.
Step 2
In a medium bowl whisk together flour, oats, cinnamon, baking soda, salt and nutmeg. Set aside.
Step 3
In a large bowl, cream together butter and sugars for 2–3 minutes, until light and fluffy.
Step 4
Add mashed bananas, vanilla and eggs and mix until completely combined.
Step 5
Add dry ingredients to wet ingredients and mix until combined.
Step 6
Stir in chocolate chunks and walnuts.
Step 7
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.
Step 8
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.
Step 9
Store in an airtight container up to 3 days or in the fridge up to 1 week.
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