Bananas and rolled oats combine with little bits of chocolate chips to lend a twist to an old favourite. Sure to please the little (and not-so-little) monkeys in your house!.
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Prep Time: 15 minutes + baking – Makes 40 large cookies |
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| 2 tbsp | margarine | 30 mL |
| 1 1/2 cups | mashed banana (~ 4 medium) | 375 mL |
| 1 | egg | 1 |
| 3/4 cup | granulated sugar | 175 mL |
| 1/4 cup | corn syrup | 50 mL |
| 2 1/4 cups | whole-wheat flour | 550 mL |
| 2 1/2 cups | quick-cooking rolled oats | 625 mL |
| 1/2 tsp | baking powder | 2 mL |
| 1/2 | baking soda | 2 mL |
| 1/4 tsp | salt | 1 mL |
| 1/2 tsp | nutmeg | 2 mL |
| 1/4 cup | mini chocolate chips | 50 mL |
1. Preheat oven to 350°F (180°C). Coat baking sheet with cooking spray.
2. In large bowl, using medium speed of electric mixer, beat margarine and bananas until smooth. Add egg, sugar and corn syrup; beat until combined. In separate bowl, stir together flour, oats, baking powder, baking soda, salt and nutmeg. Add to wet ingredients; beat just until blended. Stir in chocolate chips.
3. Drop by heaping tablespoons, 2 inches (5 cm) apart, on prepared sheet. Bake for 10-12 minutes or just until golden brown and cookies spring back when touched. Remove from baking sheet; cool on wire rack. Store in airtight container. Freezes well.
Per cookie: 109 calories; 2 g fat (17% of calories); 0.4 g saturated fat; 5 mg cholesterol; 20 g carbohydrate; 3 g protein; 44 mg sodium; 2 g fibre
