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August 8, 2011
Banana Drop Cookies
Cookies For All Occasions
Prep time:
30 minutesCooking time:
10 minutes“Purchase extra bananas when they are on sale. Freeze ripe bananas in their skins or purée and freeze just the pulp for up to 3 months. Add to cookies, cakes or smoothies.”
Ingredients
Serves 36
- 1 1/2 cups rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup wheat germ
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 5 tablespoons (about 1/3 cup) soft tub margarine, softened
- 1 cup mashed bananas (about 1 1/2 large bananas)
- 1/4 cup orange juice
Directions
1
Grease and flour 3 baking sheets. Process oats in a blender or food processor set at medium speed until finely ground, about 1 minute.
2
Combine oats, flour, wheat germ, sugar, brown sugar and cinnamon in a large bowl. Use knives or pastry blender to cut in margarine until mixture forms coarse crumbs.
3
Add bananas and orange juice to bowl; stir. Cover; chill dough for 20 minutes in freezer. Preheat oven to 375°F.
4
Drop dough by teaspoonfuls, 1 1/2 inches apart, onto prepared baking sheets. Bake until golden, about 10 minutes. Let cool slightly. Remove; cool completely.
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Cookin' xpress!
Cookin' xpress!
Cookies as healthful as these are not just for dessert. Two or three of these wholesome morsels with a glass of cold milk will make a quick and nutritious breakfast.
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