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Banana-Oat Breakfast Cookies

Makes: 20 servings
Serving size: 1 cookie Yield: 20 cookies
Prep 30 mins Bake 15 mins  per batch at 350 degrees F Stand 1 min  per batch
Banana-Oat Breakfast Cookies
Ingredients
  • 1/2  cup  peanut butter
  • 1/2  cup  butter, softened
  • 3/4  cup  packed brown sugar
  • 1  egg
  • 1  teaspoon  vanilla
  • 2  ripe medium bananas, mashed
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 3/4  cup  all-purpose flour
  • 3/4  cup  whole wheat flour
  • 1/4  cup  toasted wheat germ
  • 2  cups  rolled oats
  • 1  cup  dried cherries or raisins
Directions

1. Preheat oven to 350 degrees F. In a large bowl combine peanut butter and butter; beat with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until well mixed. Add egg and vanilla; beat well. Beat in bananas, baking soda, and salt.

2. Add all-purpose flour, whole wheat flour, and wheat germ to banana mixture, beating just until combined. Stir in oats and dried cherries. Using a 1/4-cup measuring cup, drop mounds about 4 inches apart onto ungreased cookie sheets. Spread each cookie to a 3-inch circle.

3. Bake for 15 to 16 minutes or until edges are set and lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool. Serve within 24 hours. Freeze for longer storage.

Nutrition Facts (Banana-Oat Breakfast Cookies)
  • Servings Per Recipe 20,
  • 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,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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