Banana Drop Cookies
Purchase extra bananas when they are on sale. Freeze ripe bananas in their skins or pure and freeze just the pulp for up to 3 months. Add to these Banana Drop Cookies, cakes or smoothies.
1 1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup wheat germ
1/4 cup sugar
1/4 cup brown sugar
1/4 tsp cinnamon
5 Tbsp (about 1/3 cup) soft tub margarine, softened
1 cup mashed bananas (about 1 1/2 large bananas)
1/4 cup orange juice
Grease and flour 3 baking sheets. Process oats in a blender or food processor set at medium speed until finely ground, about 1 minute.
Combine oats, flour, wheat germ, sugar, brown sugar and cinnamon in a large bowl. Use knives or pastry blender to cut in margarine until mixture forms coarse crumbs.
Add bananas and orange juice to bowl; stir. Cover; chill dough for 20 minutes in freezer. Preheat oven to 375°F.
Drop dough by teaspoonfuls, 11/2 inches apart, onto prepared baking sheets. Bake until golden, about 10 minutes. Let cool slightly. Remove; cool completely.
Banana Drop Cookies tip: Cookies as healthful as these are not just for dessert. Two or three of these wholesome morsels with a glass of cold milk will make a quick and nutritious breakfast.