Banana-Oat Breakfast Cookies
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper; set aside. In a large bowl combine banana, peanut butter, honey, milk, and vanilla. In a small bowl stir together oats, flour, cinnamon, and baking soda. Stir oat mixture into banana mixture until combined. Stir in dried cranberries.
- Using a 1/4-cup measure, drop dough in mounds 3 inches apart onto the prepared cookie sheets. Using a narrow metal or small plastic spatula dipped in water, flatten and spread the mounds to 2 3/4-inch rounds (about 1/2 inch thick).
- Bake for 14 to 16 minutes or until cookies are brown. Transfer to a wire rack; cool.
From the Test Kitchen
Lightly coat the 1/4-cup measure with nonstick cooking spray before scooping dough mounds.
Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 2 months.
Nutrition Facts (Banana-Oat Breakfast Cookies)
- Per serving:
- 193 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 2 g polyunsaturated fat,
- 3 g monounsatured fat),
- 0 mg chol.,
- 80 mg sodium,
- 34 g carb.,
- 3 g fiber,
- 21 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet