| Banana Split Sundae Cookies
1 cup of margarine or butter, softened
1 cup of brown sugar, firmly packed
1 1/2 cup of mashed ripe banana, about 4 medium
2 Eggs
2 teaspoons of vanilla
2 1/2 cups of Quaker Oats, uncooked, quick or old fashioned
2 cups of All-purpose flour
1 teaspoon of Baking soda
1/4 teaspoon of salt (optional)
6 ounces of Semisweet chocolate pieces
Ice cream or frozen yogurt
Ice cream topping, any flavor |
|
Heat oven to 350ºF. 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 1/4 cupfuls onto ungreased cookie sheet about 3 inches apart. Spread dough to 3-1/2-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. Serving Size: 24
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker02.zip |
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