Jungle Joe's Banana Cookies Recipe

Jungle Joe's Banana Cookies

12 tablespoons (1 1/2 sticks) margarine or butter, softened 1 cup firmly packed light brown sugar 3/4 cup mashed ripe bananas (about 2 medium) 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon yellow food coloring (optional) 2 1/2 cups Quaker® Oats (quick or old fashioned, uncooked) 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 to 1/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Mini Chocolate Morsels, as desired

Heat oven to 350°F. In large bowl, beat margarine and sugar with electric mixer until creamy. Add bananas, egg, vanilla and food coloring; beat well. Add combined oats, flour, baking soda and salt; mix well. Stir in chocolate morsels. Scrape dough into 1-gallon heavy-duty resealable plastic food bag. Seal bag, squeezing out as much air as possible.
Cut a 3/8-inch opening in one corner of bag with scissors. Squeeze dough onto ungreased cookie sheets forming banana shapes*; leave about 1 1/2 inches between each “banana.”
Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered or wrap airtight and freeze.

Makes about 5 dozen.

* To shape bananas, squeeze 4-inch curved line of dough onto cookie sheet. Starting about 1/4 inch from top of first line, squeeze a second curved line of dough inside and touching first line of dough.

Nutritional Information: 2 cookies: Calories 120, Calories From Fat 50, Total Fat 6g, Saturated Fat 1.5g, Cholesterol 5mg, Sodium 110mg, Total Carbohydrates 17g, Dietary Fiber 1g, Protein 2g, Total Sugars 8g.

Recipe provided courtesy of The Quaker Oat Company.