 |
Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 60 |
|
A friend of mine sent me an email with this recipe in it. Sounds good. Ingredients:
3/4 cup brown sugar, firmly packed |
1/2 cup extra-light vegetable oil spread (60% with no trans fat ) |
1 egg |
1 teaspoon vanilla |
1 1/4 cups bananas (ripe, mashed, about 3 medium) |
1 cup all-purpose flour |
2/3 cup whole wheat flour |
2 -2 1/2 teaspoons pumpkin pie spice |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 cups quaker quick oats (uncooked*) or 2 cups old fashioned oats (uncooked*) |
1/2 cup banana chips, broken, dried (optional) |
1 cup peanut butter or 1 cup smooth cashew butter or 1 cup almond butter |
Directions:
1. Heat oven to 350ºF. In large bowl, beat brown sugar and spread with electric mixer until creamy. Add egg and vanilla; beat well. Add bananas; beat well. Add combined flours, pumpkin pie spice, baking soda and salt; mix until blended. Add oats and, if desired, banana chips; mix until blended.
2. Drop dough by heaping measuring tablespoonfuls 2 inches apart onto ungreased cookie sheets. With narrow metal spatula, spread into 2-1/2 inch circles.
3. Bake 10 to 12 minutes or until edges are lightly browned. Remove to wire rack. Cool completely. Store tightly covered.
4. To assemble, spread 2 teaspoons peanut butter on flat side of one cookie. Press second cookie over peanut butter.
|
|