Banana split sundae cookies
24 cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Margarine or butter softened |
| 1 | cup | Brown sugar, firmly packed |
| 1½ | cup | Mashed ripe banana (about 4 medium) |
| 2 | Eggs | |
| 2 | teaspoons | Vanilla |
| 2½ | cup | Quaker Oats, uncooked (quick or old-fashioned) |
| 2 | cups | All-purpose flour |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt (optional) |
| 6 | ounces | Semisweet chocolate pieces |
| Ice cream or frozen yogurt | ||
| Ice cream topping (any flavor) | ||
Directions
Heat oven to 350 F. Beat together margarine and sugar until creamy.
Add banana, eggs and vanilla; beat well. Add combined oats, flour, baking soda and salt; mix well. Stir in chocolate pieces; mix well.
Drop by ¼ cupfuls onto ungreased cookie sheet about 3 inches apart.
Spread dough to 3-½-inch diameter. Bake 14 to 16 minutes or until edges are light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. To serve, top each cookie with a scoop of ice cream and ice cream topping.
Nutrition Information (1 cookie without ice cream or topping): * Calories: 225 * Fat 11g * Sodium 130mg * Dietary Fiber 1g Source: Quaker Oats Favorite Cookies Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias