Banana Split Sundae Cookies
Yield
24 cookiesPrep
15 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
margarine
or butter softened |
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| 4 | medium |
bananas
mashed ripe |
|
| 2 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 ½ | cups |
rolled oats
uncooked (quick or old-fashioned) |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
optional |
|
| 6 | ounces |
semi-sweet chocolate
pieces, null, null |
|
| 1 | x |
ice cream
or frozen yogurt (any flavor) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
margarine
or butter softened |
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 4 | medium |
bananas
mashed ripe |
|
| 2 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 591 | ml |
rolled oats
uncooked (quick or old-fashioned) |
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
optional |
|
| 173.4 | ml/g |
semi-sweet chocolate
pieces, null, null |
|
| 1 | x |
ice cream
or frozen yogurt (any flavor) |
*
|
Directions
Heat oven to 350℉ (180℃). 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 3½ 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.
