Big Cookie
Yield
2 cookiesPrep
25 minCook
5 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | ounces |
oatmeal
dry |
|
| ⅓ | cup |
milk, skim, (non fat) powder
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
cinnamon
|
|
| 2 | tablespoons |
raisins, seedless
|
|
| 2 | tablespoons |
peanut butter
(chunky) |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ |
bananas
mashed |
*
|
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 43.3 | ml/g |
oatmeal
dry |
|
| 79 | ml |
milk, skim, (non fat) powder
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
|
|
| 3E+1 | ml |
raisins, seedless
|
|
| 3E+1 | ml |
peanut butter
(chunky) |
|
| 5 | ml |
vanilla extract
|
|
| 0.5 |
bananas
mashed |
*
|
|
| 3E+1 | ml |
water
|
|
Directions
Combine all ingredients.
Divide into 2 cookies on a sprayed baking sheet.
Bake at 350℉ (180℃). for 5 to 8 min.
Do not over-bake.
This makes 2 soft cookies.
