PB Banana Oat Breakfast Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 Large (8" to 8-7/8" long) Banana, fresh 1/4 Cup Peanut Butter -- Unsalted Chunky 1/2 Cup Honey 1 tsp Vanilla Extract 1 Cup Quaker Oats Old-Fashioned Rolled Oats 1/2 Cup Whole Wheat Flour 1/4 Cup Flour - Gold medal all purpose flour 2 tsp Cinnamon, ground 1/4 tsp Baking Soda 1/2 Cup Chocolate, Nestle Real Semi-Sweet Chocolate Chips
directions
1. In a large mixing bowl, beat peanut butter and butter with an electric mixer on medium speed for 30 seconds. Add the brown sugar and beat until well combined. Add the egg and vanilla; beat well. Beat in the bananas, baking soda and salt.
2. Add the all-purpose flour, whole wheat flour and wheat germ to mixture, beating just until combined. Stir in the oats and dried cherries or raisins. Drop by a 1/4-cup measure about 4-inches apart onto ungreased cookie sheets. Spread each cookie to a 3-inch round.
3. Bake in a 350 degree F oven for 15 to 16 minutes or until edges are set and lightly browned. Cool on cookie sheet 1 minute. Remove and cool on wire racks.
4. Serve within 24 hours. Freeze for longer storage. Makes 20 cookies.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 213, Fat, total (g) 9, chol. (mg) 23, sat. fat (g) 4, carb. (g) 30, fiber (g) 3, pro. (g) 5, vit. A (IU) 340, vit. C (mg) 1, sodium (mg) 131, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Serving Size: 9 .25 Cup Servigs
1. In a large mixing bowl, beat peanut butter and butter with an electric mixer on medium speed for 30 seconds. Add the brown sugar and beat until well combined. Add the egg and vanilla; beat well. Beat in the bananas, baking soda and salt.
2. Add the all-purpose flour, whole wheat flour and wheat germ to mixture, beating just until combined. Stir in the oats and dried cherries or raisins. Drop by a 1/4-cup measure about 4-inches apart onto ungreased cookie sheets. Spread each cookie to a 3-inch round.
3. Bake in a 350 degree F oven for 15 to 16 minutes or until edges are set and lightly browned. Cool on cookie sheet 1 minute. Remove and cool on wire racks.
4. Serve within 24 hours. Freeze for longer storage. Makes 20 cookies.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 213, Fat, total (g) 9, chol. (mg) 23, sat. fat (g) 4, carb. (g) 30, fiber (g) 3, pro. (g) 5, vit. A (IU) 340, vit. C (mg) 1, sodium (mg) 131, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Serving Size: 9 .25 Cup Servigs
Nutritional Info Amount Per Serving
- Calories: 244.9
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 36.1 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 3.2 g
- Protein: 4.3 g
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