A friend of mine sent me an email with this recipe in it. Sounds good! It is from www.quakeroats.com website.
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dozen s ...
Units: US | Metric
- 3/4 cup brown sugar, firmly packed
- 1/2 cup extra-light vegetable oil spread (60% with no trans fat )
- 1 egg
- 1 teaspoon vanilla
- 1 1/4 cups bananas (ripe, mashed, about 3 medium)
- 1 cup all-purpose flour
- 2/3 cup whole wheat flour
- 2 -2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups quaker quick oats (uncooked*) or 2 cups old fashioned oats (uncooked*)
- 1/2 cup banana chips, broken, dried (optional)
- 1 cup peanut butter or 1 cup smooth cashew butter or 1 cup almond butter
- 1Heat oven to 350ºF. 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.
- 2Drop dough by heaping measuring tablespoonfuls 2 inches apart onto ungreased cookie sheets. With narrow metal spatula, spread into 2-1/2 inch circles.
- 3Bake 10 to 12 minutes or until edges are lightly browned. Remove to wire rack. Cool completely. Store tightly covered.
- 4To assemble, spread 2 teaspoons peanut butter on flat side of one cookie. Press second cookie over peanut butter.
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Nutritional Facts for Breakfast Oaties
Serving Size: 1 (43 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 156.3
- Calories from Fat 55
- Total Fat 6.2 g
- Saturated Fat 1.2 g
- Cholesterol 8.8 mg
- Sodium 130.3 mg
- Total Carbohydrate 21.6 g
- Dietary Fiber 2.0 g
- Sugars 8.7 g
- Protein 5.1 g
The following items or measurements are not included:
extra-light vegetable oil spread