Chunky Monkey Banana Cookies
User Reviews
5
Chunky Monkey Banana Cookies
Description
The Chunky Monkey Banana Cookies recipe uses mashed bananas and rolled oats combined with flour and warm spices including cinnamon and nutmeg. The dough includes butter, brown sugar, and white sugar creamed together, then combined with eggs and vanilla. Semi-sweet chocolate chunks and chopped walnuts are folded in, adding richness and crunch. Baking at 350°F yields cookies with browned edges and a soft, chewy interior.
The flavor features sweet banana and warm spices balanced by bittersweet chocolate and nutty walnuts. The use of oats adds heartiness and texture. The cookies have a tender crumb holding together the mix-ins, making them satisfying without being overly sweet.
These cookies hold well in an airtight container for several days and can be served as a snack or dessert. Using parchment paper facilitates even baking, and spacing cookies ensures proper browning and shape retention.
Placing extra chocolate pieces and walnuts on top before baking enhances appearance and texture.
Ingredients
- Reynolds Kitchens® Parchment Paper with SmartGrid®
- 2 cups flour
- 3 cups rolled oats old fashioned
- 1 ½ teaspoons cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon salt
- nutmeg pinch
- 1 cup butter softened, salted
- ¾ cup brown sugar packed
- ½ cup sugar
- 3 banana mashed, about 1 cup, medium
- 1 teaspoon vanilla
- 2 egg large
- 2 cups semi-sweet chocolate chunks
- ⅔ cup walnuts chopped
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
- Reserve some chocolate chunks and walnuts to place on top of cookie dough mounds before baking for better appearance.
- Cookies store well in an airtight container up to 3 days or refrigerated up to 1 week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 35mg | 12% |
| Sodium | 160mg | 7% |
| Potassium | 231mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 273IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
