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Chunky Monkey Cookies

  • 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.


  • 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®


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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