Thursday, September 12, 2013
Banana Oat Breakfast Cookies
On the drive to Canada, Gabe had to have a bagel to nosh on and I made these to nibble.
Picked up a few bananas and adapted this recipe from Better Homes and Gardens.
Our area doesn't have a Walmart. Carol was so kind and sent me Watkins Caramel Extract. I used the caramel in place of the vanilla. Thank you Carol!
1 large banana mashed - about 1/2 cup
1/2 cup smooth peanut butter( I used Skippy Honey Nut)
1/2 cup honey
1 teaspoon vanilla ( used Watkins caramel extract)
1 cup rolled oats ( used Quaker Quick Oats)
1/2 cup whole wheat flour ( used white flour)
1/4 cup dry powdered milk
2 teaspoons ground cinnamon ( used Saigon cinnamon)
1/4 teaspoon baking soda
Preheat oven to 350 degrees
Lightly coat cookie sheets with cooking spray and set aside
In a large bowl stir together the banana, peanut butter, honey and vanilla.
In a small bowl add the oats, flour milk, powdered milk, cinnamon and baking soda and mix well.
Add the oat mixture to the banana mixture and stir until well combined.
Place dough with a rounded teaspoon onto the greased cookies sheet. I did a sheet of drop cookies and another sheet I flatted the cookies with a spatula dipped in water.
The recipe calls for a larger cookie but I prefer smaller ones.
Baked 10-12 minutes.
Remove and place cookies on a wire rack to cool.