A friend of mine sent me an email with this recipe in it. Sounds good! It is from www.quakeroats.com website.
My Private Note
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.
Browse Our Top Breakfast Recipes
You Might Also Like...View All Breakfast Recipes
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