Chunky Monkey Cookies

Heat oven to 350 F. 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.