Banana-Oat Breakfast Cookies

Description

Source: Autumn IN A JIFFY - Gooseberry Patch

Need something new for breakfast? These satisfying cookies are great with a glass of cold milk or a cup of hot coffee. - Sandra Sullivan, Aurora, CO

Ingredients

• 1/2 c. ripe banana, mashed
• 1/2 c. crunchy peanut butter
• 1/2 c. honey
• 1 t. vanilla extract
• 1 c. quick-cooking oats, uncooked
• 1/2 c. whole-wheat flour
• 1/4 c. powdered milk
• 2 t. cinnamon
• 1/4 t. baking soda
• 1 c. sweetened dried cranberries or raisins

Directions

1. In a large bowl, stir together banana, peanut butter, honey and vanilla; set aside.
2. In a small bowl, combine oats, flour, powdered milk, cinnamon and baking soda.
3. Add oat mixture to banana mixture; stir until blended.
4. Fold in cranberries or raisins.
5. Lightly coat 2 baking sheets with non-stick vegetable spray.
6. Drop mounds of dough onto baking sheets by 1/4 cupfuls, 3 inches apart.
7. With a spatula dipped in water, flatten each mound into a 2-3/4 inch circle, about 1/2-inch thick.
8. Bake at 350 degrees, one sheet at a time, for 14 to 16 minutes, until golden.
9. Transfer cookies to wire racks to cool.
10. Store in an airtight container up to 3 days.
11. Cookies may also be cooled, wrapped and frozen; thaw before serving.

Yield: Makes one dozen