Banana Oat Breakfast Cookies

Name: Banana Oat Breakfast Cookies Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24
Ingredients: 8 tbsp Skippy Natural Creamy Peanut Butter; .5 cup Butter salted; .75 cup packed Brown Sugar; 1 large Egg fresh whole raw; 1 tsp Vanilla Extract; 2 medium (7 to 7-7/8 long) Banana fresh; .5 tsp Baking Soda; 0.25 tsp Morton Iodized Salt; .75 cup Flour - Gold medal all purpose flour; .75 serving Great Value Whole Wheat Flour Tortillas; .25 cup Cereals ready-to-eat wheat germ toasted plain; 2 cup Quaker Oats Old-Fashioned Rolled Oats; 8 tbsp Chocolate chips Hershey's milk chocolate

Minutes to Prepare: 30
Minutes to Cook: 15

Number of Servings: 24

Ingredients

8 tbsp Skippy Natural Creamy Peanut Butter .5 cup Butter, salted .75 cup, packed Brown Sugar 1 large Egg, fresh, whole, raw 1 tsp Vanilla Extract 2 medium (7" to 7-7/8" long) Banana, fresh .5 tsp Baking Soda 0.25 tsp Morton Iodized Salt .75 cup Flour - Gold medal all purpose flour .75 serving Great Value Whole Wheat Flour Tortillas .25 cup Cereals ready-to-eat, wheat germ, toasted, plain 2 cup Quaker Oats Old-Fashioned Rolled Oats 8 tbsp Chocolate chips, Hershey's milk chocolate

Directions

Cream PB & butter in electric mixer. Add brown sugar, mix. Add eggs & vanilla, mix. Add banana, baking soda & salt, mix. Mix in flour, whole wheat flour & wheat germ. Stir in oats, chips (we add 1/4 c PB chips, not in database) & walnuts. Scoop in about 1T scoops on greased cookie sheet. Bake at 350 degrees for about 15 minutes. Let cool for one minute on sheet pan & then allow to completely cool on baking rack. Best if eaten within 234 hours or freezes.

Serving Size:�makes 24 cookies

Servings Per Recipe: 24

Nutritional Info Amount Per Serving