Jungle Joe's
Banana Cookies
- 12 tablespoons (1 1/2
sticks) margarine or butter, softened
1 cup firmly packed light brown sugar
3/4 cup mashed ripe bananas (about 2 medium)
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon yellow food coloring (optional)
2 1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 to 1/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet
Mini Chocolate Morsels, as desired
- Heat oven to 350°F.
In large bowl, beat margarine and sugar with electric mixer until
creamy. Add bananas, egg, vanilla and food coloring; beat well.
Add combined oats, flour, baking soda and salt; mix well. Stir
in chocolate morsels. Scrape dough into 1-gallon heavy-duty resealable
plastic food bag. Seal bag, squeezing out as much air as possible.
- Cut a 3/8-inch opening
in one corner of bag with scissors. Squeeze dough onto ungreased
cookie sheets forming banana shapes*; leave about 1 1/2 inches
between each “banana.”
- Bake 8 to 10 minutes or
until edges are lightly browned. Cool 1 minute on cookie sheets;
remove to wire rack. Cool completely. Store tightly covered or
wrap airtight and freeze.
Makes about 5 dozen.
* To shape bananas, squeeze
4-inch curved line of dough onto cookie sheet. Starting about
1/4 inch from top of first line, squeeze a second curved line
of dough inside and touching first line of dough.
Nutritional Information:
2 cookies: Calories 120, Calories From Fat 50, Total Fat 6g,
Saturated Fat 1.5g, Cholesterol 5mg, Sodium 110mg, Total Carbohydrates
17g, Dietary Fiber 1g, Protein 2g, Total Sugars 8g.
Recipe provided courtesy
of The Quaker Oat Company.
