Breakfast Oaties

Breakfast Oaties

Breakfast Oaties
This recipe will please anyone who loves thin, crisp cookies. These banana-flavored cookies are addictive and so easy to make.
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Makes:
2 dozens

Ingredients
3/4 cup of firmly packed brown sugar
1/2 cup 60% vegetable oil spread with no trans fat
1 large egg
1 tsp. vanilla extract
11/4 cups mashed ripe bananas (about 3 medium)
1 cup of all-purpose flour
2/3 cup of whole-wheat flour
2 to 2 1/2 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. salt
2 cups Quaker oats (quick or old fashioned uncooked*)
1/2 cup broken dried banana chips (optional)
1 cup of peanut butter, cashew butter or almond butter

Methods/steps
Heat oven to 350 degrees.
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.
Drop dough by heaping measuring spoonful 2 inches apart onto un-greased cookie sheets. With narrow metal spatula, spread into 2 1/2 in. circles.
Bake 10 to 12 minutes or until edges are lightly browned. Remove to wire rack. Cool completely. Store tightly covered.
To assemble, spread 2 tsp. peanut butter on flat side of one cookie. Press second cookie over peanut butter.

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