Oatmeal Cookies - With A Twist

After receiving the July edition of Cooking Light, I quickly spotted a must-try cookie recipe. Anything with banana and chocolate is right up my alley, plus I liked the healthy addition of oats and the small amount of butter used. The hubby and I loved these - not only were they an easy snack, but they were a great quick breakfast with a cold glass of milk, or a delicious dessert broken into pieces on top of vanilla ice cream. My only mistake was not doubling up the recipe!

Banana-Oatmeal Chocolate Chip Cookies
Cooking Light

Yield
2 dozen (serving size: 1 cookie)

Ingredients

1/2 cup mashed ripe banana (about 1 medium) I used 2 bananas
1/2 cup packed brown sugar
1/4 cup butter, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
5.6 ounces all-purpose flour (about 1 1/4 cups)
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
Cooking spray

Preparation

1. Preheat oven to 350°.

2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with a mixer at medium speed until well blended. Stir in chocolate chips.

4. Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.

Nutritional Information

Calories: 115
Fat: 3.6g (sat 2g,mono 1.1g,poly 0.3g)
Protein: 2g
Carbohydrate: 19.1g
Fiber: 1.2g
Cholesterol: 14mg
Iron: 0.9mg
Sodium: 121mg
Calcium: 10mg