Banana-Oat Breakfast Cookies

    PREP: 20 minutes BAKE: 14 minutes per batch OVEN: 350°F MAKES 12 breakfast cookies

    1⁄2 cup mashed banana

    1⁄2 cup low-salt and low-sugar chunky peanut butter or regular chunky peanut butter

    1⁄2 cup honey

    1 teaspoon vanilla

    1 cup rolled oats

    1⁄2 cup whole wheat flour

    1⁄4 cup nonfat dry milk powder

    2 teaspoons ground cinnamon

    1⁄4 teaspoon baking soda

    1 cup dried cranberries or raisins

    1 Preheat oven to 350°F. Lightly grease a large cookie sheet; set aside. In a large bowl combine banana, peanut butter, honey, and vanilla. In a small bowl stir together oats, flour, milk powder, cinnamon, and baking soda. Stir oat mixture into banana mixture until combined. Stir in dried cranberries.

    2 Using a 1⁄4 -cup measure, drop mounds of dough 3 inches apart onto the prepared cookie sheet. Using a narrow metal spatula dipped in water, flatten and spread each mound of dough to a 23⁄4 -inch circle.

    3 Bake for 14 to 16 minutes or until browned. Transfer to a wire rack; cool.

    PER COOKIE: 227 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 77 mg sodium, 37 g carb., 4 g fiber, 6 g pro.

    To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 2 months.