Description
Delightful chewy cookies combining bananas, chocolate, and walnuts for a nostalgic treat.
Ingredients
Scale
- 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
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees.
- Line a baking sheet with Reynolds Kitchens® Parchment Paper with SmartGrid®.
- Whisk together flour, oats, cinnamon, baking soda, salt, and nutmeg in a medium bowl. Set aside.
- Cream together butter and sugars in a large bowl for 2-3 minutes until light and fluffy.
- Add mashed bananas, vanilla, and eggs to the butter mixture, mixing until completely combined.
- Combine the dry ingredients with the wet ingredients and mix until just combined.
- Stir in chocolate chunks and walnuts gently.
- Scoop dollops of cookie dough onto the prepared baking sheet, using 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.
- Repeat with remaining cookie dough.
- Store in an airtight container for up to 3 days or in the fridge for up to 1 week.
Notes
Use overripe bananas for added sweetness. Chill the dough for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg