Foody Friday is late this week! I made these last weekend because I had a craving for cookies and wanted an excuse to eat cookies for breakfast. They are delicious, and I think somewhat healthy if you only eat one for breakfast. The peanut butter and banana make them somewhat chewy, but they are quite thick and heavy so I recommend eating them with a large glass of milk.. :)
I found the recipe at eatbetteramerica.com.
Here is the link to the original recipe. Below are my adaptations.
Ingredients:
1/2 cup mashed banana
1/2 cup chunky natural peanut butter (I didn't have chunky, so I added 1/4 cup crushed peanuts)
1/2 cup honey
1 teaspoon vanilla
1 cup rolled oats
1/2 cup flour
1/4 cup nonfat dry milk powder (I substituted Hazelnut powdered coffee creamer)
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1 cup dried cranberries or raisins (I didn't include these for two reasons - twoo many flavors, and the dough was too dry to add them anyway!)
Directions:
Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
Using a ¼-cup measure, drop mounds of dough 3 inches apart on cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.
**Following these directions I got 12 cookies. You could use a smaller scoop to get more, but then you would have to eat more than one cookie for breakfast. Which wouldn't be the end of the world.
