Yield: 48 servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Extra-ripe DOLE Bananas |
| ¾ cup | Brown sugar, packed |
| ¾ cup | Margarine, softened |
| 1 \N | Egg |
| 1¾ cup | Quick-cooking oats |
| 1½ cup | All-purpose flour |
| 1 teaspoon | Ground cinnamon |
| ½ teaspoon | Ground nutmeg |
| ½ teaspoon | Baking soda |
| ½ teaspoon | Salt |
| 1½ cup | DOLE Raisins |
| 1 cup | DOLE Chopped Almonds |
| 48 \N | Wooden popsicle sticks (opt) |
Place bananas in blender. Process until pureed; sue 1 cup for recipe.
Beat brown sugar and margarine in large bowl until light and fluffy.
Beat in egg, then 1 cup banana. Combine oats, flour, cinnamon, nutmeg, baking soda and salt in small bowl; stir into banana mixture just until blended. Stir in raisins and almonds.
Drop by 2 heaping tablespoonfuls, 2" apart, onto lightly greased cookie sheets. Push popsicle stick into center of each, if desired.
Flatten tops of cookies with back of spoon.
Bake in 350'F. oven 15-18 minutes until lightly browned. Cool on wire racks.
Makes 3½ to 4 dozen cookies.