cup blueberries (if frozen, thaw and drain well (do not smash though)
Serving Size: 1 (1466) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 31 g26 %
Total Fat 3.5 g5 %
Saturated Fat 1.8 g9 %
Cholesterol 12.7 mg
Sodium 96.5 mg
Dietary Fiber 1.6 g6 %
Sugars 8.3 g33 %
Protein 2.5 g
Heat oven to 350.
Mix flour, baking soda, salt, cinnamon and oats in large bowl. Set aside.
Cream butter and both sugars. I do this by hand with a whisk, but a hand mixer would work well too.
Add honey and egg and stir well with rigid spoon.
Add smashed bananas.
Stir in the dry ingredients.
Add blueberries, about a cup, or as many as you wish. Make sure that they are thawed and drained well if you are using frozen ones so the cookies do not get too mushy.
Drop by rounded teaspoon on greased cookie sheets.
Bake for 10 minutes. They will be very lightly browned on the bottom edges. They might look like they are not quite done, but as long as they are set, they should be good. If you cook them too long they will be dry.
Cool on wire racks and keep airtight, with wax paper or plastic wrap between layers of cookies so they don't stick together. Enjoy!